Broccoli, avocado, chickpeas, parmesan cheese… this absolutely delicious salad has become my favorite go-to lunch. The prep is super easy and it is packed with so many delicious nutrients. Raw broccoli is high in vitamin C, dietary fiber, and is known to have anti-cancer benefits. Chickpeas are a rich source of vitamins, minerals and fiber, and are loaded with health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein, making them an excellent replacement for meat in vegetarian and vegan diets. Avocados contain several B vitamins, vitamin K, C, E and potassium. They have also been shown to lower blood cholesterol levels. Even parmesan cheese is good for you in moderation as it is a good source of protein & fat, is rich in vitamins and minerals like calcium, vitamin A, vitamins B6 and B12, phosphorus, zinc, and copper.
I did not provide measurements in this recipe as it completely depends on your preference of balance and size. For reference, I usually do one crown of broccoli, half an avocado and a quarter of the can of chickpeas. I go lite on the dressing, and perhaps a bit heavy on the cheese! 🙂
I like to top my salad with Garlic Expressions, which is a vinaigrette that consists of garlic, apple cider vinegar and olive oil. If you have not tried it, I highly, highly recommend it! I’m personally obsessed with it. We use it on salads, pastas, as a marinade… it compliments so many dishes. It’s a small business based out of Ohio that really takes pride in their hands-on production.
- Fresh Broccoli, chopped
- Canned Chickpeas, drained
- Avocado, chopped
- Shredded Parmesan Cheese
- Garlic Expressions or your favorite Olive Oil Based Salad Dressing
- Salt & Pepper
Mix all the ingredients together thoroughly, except for the avocado. Once the dressing has coated the broccoli, add in the avocado and gently fold it into the rest of the salad. Chill for ten minutes and enjoy!