Balsamic Chickpea & Broccoli Rice Salad
Enjoy a colorful and nutritious Balsamic Chickpea & Broccoli Rice Salad that combines hearty chickpeas, vibrant broccoli, and tender long-grain rice dressed in a tangy balsamic vinaigrette. This easy-to-prepare dish simplifies meal prep by simultaneously cooking the broccoli and rice, making it a perfect option for busy weeknights or meal prep. The addition of roasted red peppers and crunchy almonds adds depth and texture, while the protein-packed chickpeas ensure that this salad is both filling and satisfying. Serve it warm for a comforting meal or chill it for a refreshing dish – either way, it's a delightful blend of flavors and textures you're sure to love.
N/A
Servings
225
Calories
7
Ingredients
Ingredients
Red Pepper
1 (Grilled and chopped)
Cooked Long-Grain Rice
2 cups (Cooked according to package instructions)
Broccoli Florets
2 cups (Steamed with rice during the last 3 minutes of cooking)
Chickpeas
1 (19 ounce) can (Drained and rinsed)
Balsamic Vinaigrette Dressing
2/3 cup (Ready to use)
Salt & Pepper
1/2 teaspoon (Or to taste)
Toasted Slivered Almonds or Sunflower Seeds
1/4 cup (Optional topping)
Instructions
1
Preheat your grill to medium-high heat. Place the whole red pepper directly on the grill. Cook for about 15 minutes, turning occasionally, until the skin is charred and blistered.
2
Once charred, transfer the pepper to a bowl and cover it with plastic wrap to steam for about 10 minutes, making it easier to peel.
3
While the pepper is steaming, cook your long-grain rice according to the package instructions. When the rice has about 3 minutes left to cook, add the broccoli florets to the pot, allowing them to steam until tender.
4
Remove the charred skin and seeds from the pepper, then chop it into small pieces.
5
In a large mixing bowl, combine the cooked rice, broccoli, drained chickpeas, roasted red pepper, and balsamic vinaigrette dressing. Toss the ingredients together until well combined.
6
Season the mixture with salt and pepper to taste. Top with toasted slivered almonds or sunflower seeds for added crunch.
7
Serve the salad warm or refrigerate it and serve it cold for a refreshing option.
Nutrition Information
37.5g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Balsamic Chickpea & Broccoli Rice Salad?
It is a colorful and nutritious salad that combines chickpeas, broccoli, and long-grain rice with a tangy balsamic vinaigrette.
Is this salad suitable for vegans?
Yes, this recipe is vegan-friendly as it uses plant-based ingredients like chickpeas, vegetables, and rice.
How many calories are in a serving of this salad?
Each serving contains approximately 225 calories.
What type of rice should I use for this recipe?
The recipe calls for 2 cups of cooked long-grain rice.
How do I prepare the red pepper?
Grill the whole pepper for 15 minutes until charred, steam it in a covered bowl for 10 minutes, then peel and chop it.
How do I cook the broccoli for this salad?
Add the broccoli florets to the rice pot during the last 3 minutes of the rice's cooking time to steam them until tender.
Can I use canned chickpeas?
Yes, the recipe requires one 19-ounce can of chickpeas, drained and rinsed.
What kind of dressing is used?
The salad is dressed with 2/3 cup of balsamic vinaigrette dressing.
Can I serve this salad cold?
Yes, you can refrigerate the salad and serve it cold for a refreshing meal option.
Is it okay to serve this salad warm?
Yes, the salad can be served warm immediately after mixing the freshly cooked rice and broccoli.
What can I use for extra crunch?
You can top the salad with 1/4 cup of toasted slivered almonds or sunflower seeds.
Is this recipe good for meal prep?
Yes, it is designed to be easy to prepare and holds up well for meal prepping throughout the week.
How much protein is in this salad?
This salad provides 8.75g of protein per serving.
How many carbohydrates are in this dish?
There are 37.5g of carbohydrates per serving.
How long does it take to grill the red pepper?
It takes about 15 minutes of grilling, turning occasionally, to char the skin.
Why do I need to cover the pepper with plastic wrap?
The steam trapped by the plastic wrap helps loosen the charred skin, making the pepper much easier to peel.
Can I substitute long-grain rice with brown rice?
Yes, you can use brown rice, though you will need to adjust the cooking time and add the broccoli during the final 3 minutes of its specific cycle.
How many ingredients are in this recipe?
The recipe uses 7 main ingredients, including seasoning and optional toppings.
Is this recipe gluten-free?
Rice and chickpeas are naturally gluten-free; however, check your balsamic vinaigrette label to ensure it is certified gluten-free.
What size of chickpea can do I need?
The recipe specifies a 19-ounce can.
Can I add other vegetables to this salad?
Yes, you can easily customize this salad by adding other vegetables like grilled zucchini or onions.
How do I season the salad?
The salad is seasoned with approximately 1/2 teaspoon of salt and pepper, or to taste.
Can I use sunflower seeds instead of almonds?
Yes, sunflower seeds are a great alternative for adding crunch if you prefer them over almonds.
Is this salad considered healthy?
Yes, it is tagged as a healthy dish because it features whole grains, legumes, and fresh vegetables.
What if I don't have a grill for the red pepper?
You can char the pepper over a gas stove flame or under a broiler in your oven until the skin blisters.
Can I make the balsamic vinaigrette from scratch?
While the recipe suggests ready-to-use dressing, you can certainly use a homemade version of balsamic vinaigrette.
How do I prevent the rice from being mushy?
Follow the package instructions for the rice carefully and ensure you only steam the broccoli for the last 3 minutes.
Can I use frozen broccoli?
Yes, frozen broccoli can be used; just ensure it is heated through when steaming with the rice.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
Can I add extra protein like chicken?
While the original recipe is vegan, you can certainly add grilled chicken or tofu if you desire more protein.