Crunchy broccoli, chickpeas, feta, and a punchy lemon-oregano vinaigrette form an irresistibly fresh side or light vegetarian main that’s ready in 20 minutes.
Total Time: 20 mins
Servings: 8
- In just 20 minutes, raw broccoli combines with chickpeas and kidney beans for a crunchy, hearty salad that comes together in one bowl.
- A dressing of lemon and red wine vinegar, brightened with oregano, kalamata olives, red onion, feta, and tangy giardiniera, delivers vibrant Mediterranean flavor.
- The acidic dressing gently softens the broccoli without watering down the mix, so the salad tastes even better after 12 to 24 hours and keeps for up to three days.
For cooks who keep canned beans and a crown of broccoli on standby, this salad is ready in minutes. Inspired by the bold, sunshiny flavors of the Mediterranean, it proves that you don’t need rare ingredients or much time to build layers of flavor and texture. The salad starts with broccoli, a veggie that too often gets a bad rap for being over-steamed and bland or tough when raw — here, though, the dressing helps ensure the fresh florets bring a satisfying texture. Chickpeas and kidney beans also provide color and texture to make this dish as satisfying as it is speedy.
The dressing is classic Mediterranean in spirit with extra-virgin olive oil, bright lemon juice, red wine vinegar, garlic, and oregano, but the ratio is tweaked for a lighter, zingier punch that stands up to hearty broccoli. Briny kalamata olives, bits of red onion, and a shower of salty feta dial up the complexity, while fresh giardiniera ties everything together with a hint of pickle flavor.
Whether you scoop generous spoonfuls alongside grilled chicken, pack a jar for a work-from-anywhere lunch, or set out a platter at a late-summer cookout, the salad holds its own. Even better, it welcomes riffs: Swap in white beans, add chopped cucumber, or sprinkle in toasted pine nuts. One bowl and 20 minutes are all that stand between you and a taste of the Aegean.
What is giardiniera?
Giardiniera is an Italian pickled vegetable relish typically made with cauliflower, carrots, celery, bell pepper, and sometimes olives cured in vinegar and herbs. In Chicago, a spicier, oil-packed version with hot peppers tops Italian beef, pizza, and dogs. Use it to add crunch and briny heat to sandwiches, salads, and boards or, as in this case, add tang to bean or grain salads. Look for jars in the pickle or international aisle, at Italian delis and specialty grocers, on olive bars, and online; brands range from Italian imports to Chicago-style favorites.
Keep the broccoli raw
Broccoli can be raw or cooked in this salad, but we opt for raw as the acidic dressing helps soften it as it sits. Trim florets into small bites and shave or julienne the peeled stems, if desired. The acid softens the broccoli’s crunch without eliminating the snap, so the vegetable pieces are crisp, fresh, and hold beautifully for make-ahead lunches.
Plus, keeping the broccoli raw means it won’t leach water, keeping the salad dressing from getting watery.
Notes from the Food & Wine Test Kitchen
- Cut broccoli florets into 1-inch pieces for even coating and fork-friendly bites.
- Rinsing the beans allows the dressing to coat them better.
- Serve the salad at room temperature to allow the flavors to come through.
Suggested pairing
2022 Santo Wines Santorini Assyrtiko. Pour a chilled bottle of Assyrtiko from Santorini to echo the salad’s citrusy zip. The wine’s bracing acidity and subtle saline minerality mirror the lemon-oregano dressing and feta, while its crisp notes of stone fruit refresh the palate between bites. If you prefer red, a light, juicy Agiorgitiko rosé offers berry brightness without overpowering the delicate vegetables. Either way, you’ll be transported straight to a sun-drenched Aegean patio.
This recipe was developed by Paige Grandjean; the text was written by Breana Killeen.
Ingredients
Dressing:
-
1/3 cup extra-virgin olive oil
-
2 tablespoons red wine vinegar
-
1 tablespoon lemon juice, plus 1/2 teaspoon zest
-
1 tablespoon Dijon mustard
-
1 large garlic clove, finely grated
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon dried oregano
Salad:
-
2 medium heads broccoli (about 1 1/2 pounds), trimmed and cut into small pieces (about 6 cups)
-
1 (16-ounce) jar giardiniera (Italian pickled vegetables), drained and chopped
-
1 (15-ounce) can chickpeas, drained and rinsed
-
1 (15-ounce) can dark red kidney beans, drained and rinsed
-
6 ounces multicolored sweet mini peppers, stemmed and thinly sliced into rings
-
1/2 cups cherry tomatoes (about 6 ounces), halved
-
1 cup crumbled feta
-
3/4 cup pitted kalamata olives, halved
-
1/2 cup finely chopped red onion
Directions
-
Make the dressing
Whisk together all ingredients in a large bowl until well combined.
-
Make the salad
Add broccoli, giardiniera, chickpeas, kidney beans, peppers, tomatoes, feta, olives, and onion to bowl with dressing. Toss until well combined and coated in dressing. Salad can be served immediately, or covered and refrigerated for up to 4 days.
Make ahead
The salad tastes even better after 12 to 24 hours. Store the salad in an airtight container up to three days. Stir in a splash of olive oil and lemon juice to revive before serving.