Go Back
+ servings
Side on shot of broccoli and wild rice salad on a pink plate on a marble background

Winter Broccoli & Wild Rice Salad with Chickpeas

This healthy broccoli and wild rice salad is a hearty winter meal full of goodness. It makes an ideal vegetarian lunch idea and is perfect for meal prep.
Course Main Course, Salad
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 587kcal


  • 1 head of Broccoli cut into florets
  • 100 g Kale chopped
  • 3 tablespoon Olive Oil
  • 1 cloves Garlic crushed
  • ½ teaspoon Ginger minced
  • 1 tablespoon Sesame Oil
  • 1 Lemon juiced
  • 1 tablespoon Honey
  • 1 400g tin Chickpeas drained and rinsed
  • 200 g Wild Rice cooked
  • 50 g Pine Nuts toasted
  • Small bunch Fresh Mint chopped
  • Small bunch Fresh Parsley chopped
  • Sesame Seeds to serve


  • Bring a pot of water to the boil and cook the broccoli for 5 minutes adding the kale for the last minute of cooking. Drain and leave to cool. Add the broccoli, kale, chickpeas, wild rice, mint, parsley and pine nuts to a large bowl. 
  • Whisk together the olive oil, garlic, ginger, sesame oil, lemon juice and honey and pour over the salad. Leave to sit for 10 minutes. Serve topped with a sprinkling of sesame seeds.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 587kcal | Carbohydrates: 75g | Protein: 19g | Fat: 25g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 739mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2525IU | Vitamin C: 46mg | Calcium: 104mg | Iron: 5.1mg