Easy Balsamic Chickpea Brown Rice Broccoli Salad

Brighten up your meal prep routine with this Easy Balsamic Chickpea Brown Rice Broccoli Salad, a wholesome and vibrant dish packed with flavor and nutrition. Featuring tender brown rice, crisp broccoli florets, protein-rich chickpeas, and sweet cherry tomatoes, this salad comes together with a tangy homemade balsamic vinaigrette made with olive oil, Dijon mustard, and a touch of honey—or agave for a vegan twist. Ready in under an hour, it's perfect as a light lunch, a side dish, or a make-ahead meal that stays fresh for days. Bursting with fresh parsley and balanced with sweet and savory notes, this versatile salad is a must-try for healthy eating enthusiasts looking for a quick, satisfying option. Serve it chilled or at room temperature for a refreshing and delicious treat!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 2 cups Broccoli florets
• 1 can (15 oz) Canned chickpeas
• 1 cup Cherry tomatoes
• 0.25 medium Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey (or agave syrup for vegan option)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Rinse 1 cup of brown rice under cold water, then add it to a medium saucepan with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is fully absorbed.

Step 2

While the rice is cooking, prepare the broccoli. Bring a pot of lightly salted water to a boil and blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and transfer immediately to an ice bath to maintain their bright green color.

Step 3

Drain and rinse the canned chickpeas thoroughly under cold water. Halve the cherry tomatoes and finely dice 1/4 of a medium red onion.

Step 4

In a small bowl, prepare the balsamic dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey (or agave syrup for a vegan version), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 5

Once the rice has cooked, fluff it with a fork and allow it to cool slightly. In a large mixing bowl, combine the brown rice, blanched broccoli, chickpeas, cherry tomatoes, and red onion.

Step 6

Pour the balsamic dressing over the salad ingredients and gently toss until everything is evenly coated.

Step 7

Chop 2 tablespoons of fresh parsley and sprinkle it over the salad for a fresh, herby finish.

Step 8

Serve the salad immediately at room temperature or chill it in the refrigerator for 30 minutes before serving for a refreshing cold salad. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving size	(1565.7g)

Amount per serving	% Daily Value*
Calories	1119.4

Total Fat 51.4g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2635.9mg	0%
Total Carbohydrate 137.4g	0%
Dietary Fiber 26.6g	0%
Total Sugars 29.5g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 329.5mg	0%
Iron 8.4mg	0%
Potassium 1341.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 11.1%

Carbs: 48.3%