Warm Broccoli Salad

Warm Broccoli Salad

All the salad ingredients are vegetables, spices & herbs. We’ve adapted a popular brassica recipe to include some extra beans for protein.
Print Recipe
CourseMain Course
KeywordBroccoli, chickpeas, salad
Servings1 Serving


  • 2 Tablespoons Coconut Oil Warmed To Liquid
  • 2 Heads Of Broccoli Around 1 Kg, Cut Into Even Bite-Sized Florets & Stalks Thinly Sliced
  • 2 Garlic Cloves Finely Chopped
  • 1 400g Tin of Chickpeas Washed & Drained Well
  • 1 400g Tin of Cannellini Beans Washed & Drained Well
  • 1 Generous handful of mixed lettuce and baby spinach washed well drained
  • 2 Tablespoons Fresh Parsley Finely Chopped
  • The Zest and Juice of 1 Large Lemon
  • 1/4 Teaspoon Sea Salt and Ground Black Pepper


  • Combine the oil, broccoli and garlic in a large bowl and toss well.
  • Heat a large frying pan over medium-high heat and add the broccoli-garlic-oil mixture. Keep stirring the broccoli and garlic frequently so that they do not burn.
  • Add a few splashes of water to the pan if the ingredients start to stick.
  • Continue to stir until the broccoli is just soft and the garlic is lightly golden.
  • In a large serving bowl, combine the broccoli mixture with the chickpeas, beans, lettuce, spinach, parsley, lemon zest and juice.
  • Toss well to combine all the ingredients and add sea salt and pepper to taste.


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