broccoli, walnuts, and chickpeas mixed i white bowl with mustard dressing photographed on cloth next to super easy plant-based cookbook

Broccoli, Chickpea, and Walnut Salad with Maple-Mustard Dressing

Where are my fellow broccoli fans? This whole-food, plant-based protein and nutrient-packed salad checks off so many plant-based boxes! Cruciferous Veggies – check! Beans – Chickpeas – Check! Walnuts for your Omega 3-Omega 6 Fatty Acids – Check! Paired with the Maple Mustard Dressing*! KNOCK. YOUR. SOCKS. OFF. GOOD! 

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This recipe is from the Super Easy Plant-Based Cookbook because 1) it’s Super Easy (especially if you grab the precut broccoli florets, canned chickpeas, and chopped walnuts from the grocer); 2) it’s Plant-Based and 3) It’s SOOO good – and we only put our very best recipes in our cookbooks! 

broccoli, walnuts, and chickpeas mixed i white bowl with mustard dressing photographed on cloth next to super easy plant-based cookbook

Broccoli, Chickpea, and Walnut Salad with Maple-Mustard Dressing

The combo of flavors in this salad is sure to satisfy your tastebuds. I love to pair it with a veggie burger, a simple baked potato or a bowl of brown rice. If you feel like giving it an extra chop, you can also wrap it up into a big tortilla for a flavorful, handheld meal or snack. *Don’t love maple – no worries, you can use your favorite sweetener – date syrup included, to make a tasty dressing for this easy and versatile salad.  We love Foods Alive for all our nut purchases! 


What’s so Great About Broccoli?  

Broccoli is a nutritional and medicinal powerhouse. Here are just 5 awesome benefits of broccoli… and a link to more reading if the sciency stuff is your vibe. 

  1. High in Fiber: Broccoli is a wonderful source of dietary fiber, helping with satiation and digestion. 
  2. Antioxidants: Packed with Vitamin C and E, Betacarotene, and various flavonoids, which have anti-oxidant properties helping to neutralize free radicals. 
  3. Anti-Cancer Properties: Broccoli is a member of the cruciferous family of vegetables, which all promote anti-cancer properties, helping to prevent and fight cancer cells. 
  4. Eye Health: Packed with Vitamin A, which helps promote eye health and may prevent eye conditions associated with aging. 
  5. Bone Health: Packed with Calcium! YES!  One of the big questions I receive about plant-based eating is, “Where will I get my calcium?” Calcium is found in more than just dairy! 

Link to Journal Resource about Broccoli. 

Syed RU, Moni SS, Break MKB, Khojali WMA, Jafar M, Alshammari MD, Abdelsalam K, Taymour S, Alreshidi KSM, Elhassan Taha MM, Mohan S. Broccoli: A Multi-Faceted Vegetable for Health: An In-Depth Review of Its Nutritional Attributes, Antimicrobial Abilities, and Anti-inflammatory Properties. Antibiotics (Basel). 2023 Jul 7;12(7):1157. doi: 10.3390/antibiotics12071157. PMID: 37508253; PMCID: PMC10376324.

Broccoli, Chickpea, and Walnut Salad

Broccoli, Chickpea, and Walnut Salad

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Broccoli and mustard are a powerhouse pair in both taste and nutritional benefits. Mustard is high in an enzyme called myrosinase, which maximizes the absorption of a compound in broccoli called sulforaphane. Too much science? In a nutshell: Eat your broccoli, cooked and uncooked, with a bit of mustard, and you can amp up the anticancer and antidiabetic properties of the broccoli!


  • 2 cups chopped broccoli florets
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped walnuts
  • 1 teaspoon dried dill
  • 1/4 teaspoon onion powder
  • 1 batch Maple-Mustard Dressing (see below)


    1. In a large bowl, using a rubber spatula or wooden spoon, mix together the broccoli, chickpeas, and walnuts.

    2. Sprinkle on the dill and onion powder.

    3. Add the dressing and toss the broccoli mixture to evenly coat, then serve immediately.


Shortcut: Use a store-bought vegan honey-mustard dressing (such as Follow Your Heart brand) or your favorite whole-food, plant-based oil-free dressing (such as Cindy’s Kitchen brand).

Sweet and Tangy, Maple-Mustard Dressing

Dressings make or break a meal. This sweet & tangy Maple-Mustard Dressing pairs perfectly with the broccoli; but can also be used with kale, spinach, or as your favorite go-to salad dressing. Honestly, it deserves a post all to itself! I love to make it with a spicy brown mustard or a rich, whole-grain mustard, but dijon and yellow or a blend of different mustards works well too. Whip up a batch for yourself and let us know on Instagram, how it turned out! 

Maple-Mustard Dressing

Yield: 1/2 cup

This dressing is a sweet, tangy, and perfectly thick and creamy accent for your vegetables. I enjoy this on a hearty kale salad or drizzled on my roasted vegetables. The seasoned rice vinegar imparts a tangy and slightly sweet flavor that sends this mustard dressing over the top. It is the star of the show in my Broccoli, Chickpea, and Walnut Salad.


  • 4 tablespoons spicy brown mustard
  • 4 tablespoons pure maple syrup (or your favorite syrupy sweetener)
  • 2 teaspoons plain or seasoned rice vinegar
  • 2 teaspoons tahini* (optional, but provides added texture/thickness)


    In a small bowl, whisk together the mustard, maple syrup, vinegar, and tahini. Store in an airtight container in the refrigerator.


Ingredient tip: Dijon mustard will also work well in this recipe if you cannot find a suitable spicy brown mustard.

*if you omit the tahini, add 1 teaspoon of additional mustard of choic.

What if I don’t love Broccoli? or Dill?

You could substitute cauliflower florets, shredded Brussels sprouts, cabbage, or other coleslaw-style veggies to make a similar salad. Don’t let the broccoli in the title have you scrolling by this recipe. It is flavorful and easy to make.  Not a fan of dill? It’s not a problem; just leave it out. While it adds a beautiful floral flavor to the salad, it isn’t required, and if you don’t love dill, you will love this salad so much more if you omit it. 

top down pic of bowls of broccoli, chickpeas, walnuts, maple mustard dressing and spices