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an overhead shot of a serving of brown rice broccoli chickpea salad in a pink bowl

Chickpea Brown Rice Broccoli Salad with Balsamic Tahini Dressing

  • Author: Allison
  • Total Time: 1 hour 5 minutes
  • Yield: 4 meal-sized or 6 small servings 1x
  • Diet: Vegan




  • 1 cup brown rice
  • 1 3/4 cups water
  • 1/4 teaspoon fine sea salt
  • 4 heaping cups broccoli florets (from 1 bunch)
  • 1 red or orange bell pepper, chopped into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper
  • 1 bunch green kale, stemmed and chopped into bite-sized pieces
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 1/4 cup pitted Kalamata olives, sliced
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)

Balsamic Tahini Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

For Serving


  1. Cook the brown rice: Combine the brown rice, water, and salt in a medium saucepan. Bring to a boil, stir, reduce heat to low, and cover. Cook for 45 minutes. Remove from the heat and fluff with a fork. Set aside until ready to use.
  2. Roast the broccoli and pepper: Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the broccoli florets and chopped bell pepper in a bowl. Add the olive oil, salt, and pepper. Toss to coat. Transfer to the baking sheet and roast for 25 minutes, or until tender and charred in some spots.
  3. Once cooked, add the brown rice and roasted vegetables to a large bowl, followed by the chopped kale, sun-dried tomatoes, olives, mint, parsley, and chickpeas.
  4. Make the dressing: Add the olive oil, tahini, lemon juice, balsamic, garlic, maple syrup, nutritional yeast, salt, and pepper to a jar. Secure the lid and shake vigorously to combine. Pour the dressing over the salad and toss to coat.
  5. Serve the salad in bowls or on plates and top with a sprinkle of vegan parmesan, feta, or pecorino and a squeeze of lemon.


Leftover salad can be stored in an airtight container in the fridge for 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch
  • Cuisine: Mediterranean

Keywords: broccoli chickpea brown rice salad