This is a side view of a glass jar with a lid. Inside the jar has broccoli rice at the bottom, chickpeas, carrots, and fresh herbs. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Broccoli Chickpea Salad + Peanut Dressing

Broccoli Chickpea Salad + Peanut Dressing is a delicious lunch you can prep for the week! It’s vegan, gluten free, and packed with flavor!

Prep: 10 minTotal: 10 minutes
Servings: 2 1x


  • 1 head broccoli
  • 1 cup chickpeas, drained and rinsed
  • 1 carrot, grated
  • 1/3 cup roasted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • 3 leaves mint, chopped
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons natural peanut butter
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water
  • 1 tablespoon agave nectar


  1. If making the broccoli rice, place the florets in a food processor with a blade.
  2. Process for 30 seconds to 1 minute until the broccoli is completely chopped up.
  3. Transfer the broccoli rice to a large bowl.
  4. Add the chickpeas, grated carrots, chopped peanuts, cilantro, and mint.
  5. In a small bowl, whisk together the tamari, peanut butter, sesame oil, water, and agave nectar.
  6. Drizzle the dressing on top of the salad and toss to combine.
  7. Once the salad is combined, place in individual bowls or if storing, in mason jars, and top with additional cilantro or peanuts.
  8. Cover and store in fridge until ready to eat.


Serves 2 – 4. Nutrition facts below are calculated for 2 servings.

© The Toasted Pine Nut