Delicious chickpea salad with broccoli and green apple, with berries.

Vegan Chickpea and Broccoli Salad

2030 Min

Pasta salad was yesterday's news; today we are making a refreshingly light salad with chickpeas and broccoli. Ideal for warm summer days, whether as a main meal or as an accompaniment. The sweetness of the dried cranberries and the tartness of the lemon in the dressing form the perfect partnership of sweet and sour.

Ingredients 2 Portions

  • 265 gChickpeas (cooked from the can)
  • 1 pcs.Celery
  • 0.5 pcs.Broccoli
  • 1 pcs.Apple, green
  • 30 gCranberries, dried
  • 1 cupBlueberries, fresh
  • 1 cupBlackberries, fresh
  • For the dressing

    • 200 gSoy yogurt (unsweetened)
    • 1 tbsp.Lemon juice, fresh
    • 2 tbsp.Olive oil
    • 1 tbsp.Mango Herbs Fruity


  1. 1

    First prepare the broccoli. To do this, remove the individual florets from the head and wash them. Then cook in salted water until firm to the bite.

  2. 2

    Meanwhile, prepare the dressing in a bowl. To do this, combine the yogurt with the olive oil, the juice of a lemon, the cranberries and the Kotányi Salad Herbs Seasoning Mix.

  3. 3

    Drain and rinse the chickpeas and allow to drain off before placing in a large bowl. Also wash and finely slice the celery. Wash and finely dice the green apple. Wash the berries and either leave them whole or cut them in half, whichever you prefer.

  4. 4

    Then mix all the ingredients together. Pour the dressing over the salad, toss carefully and enjoy.


    The salad can also be seasoned with fresh herbs, such as mint.

Sophie Skutzik
Sophie Skutzik

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