Broccoli, Red Bell Pepper & Chickpea Salad

I spent the day on the beach so I don’t have an elaborate recipe today. However, this Broccoli, Red Bell Pepper & Chickpea Salad is one of my favorite go-to recipes, and it wouldn’t be right not to include it in the Vegan Month of Food initiative.

My mom made this salad often when I was growing up, and now it’s become a staple for me as I make it every other week or so. It’s so easy to make and it tastes delicious. The colors are so vibrant, and the red and green together would make it a great dish to serve at a Christmas potluck. And I love that it comes together in no time — just 10 minutes, so even less than my ideal 30 minute recipes.

Notes — Broccoli, Red Bell Pepper & Chickpea Salad

• The original recipe called for half broccoli / half cauliflower. I’m not a big fan of raw cauliflower, but feel free to do that if you are!
• Feel-free to add shredded or julienned carrots. I often do this and it looks great.
• The parsley is totally optional, so don’t let that stop you if you don’t have any on hand.
• This is better after it’s had a couple hours to marinade in the fridge, but you can also eat it straight away if you need. to.

Update — Broccoli, Red Bell Pepper & Chickpea Salad

September 29, 2011 – I made this today and decided to photograph it, since the original photo for this post wasn’t the best, and the parsley was missing. This is still one of my all-time favorite bean salad recipes. And with a 3-ingredient dressing (oil, dijon, garlic), you can’t really get much easier!

More salads you’ll love

• Raw Pad Thai
• Black & White Bean Quinoa Salad
• Curried Chickpea & Veggie “Noodle” Salad
• See all my vegan salad recipes

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