Chickpea, Lentil, & Broccoli Salad with Orange Tarragon Vinaigrette
This vibrant Chickpea, Lentil, & Broccoli Salad with Orange-Tarragon Vinaigrette is a fresh and satisfying dish that brings together hearty plant-based protein, bright citrusy notes, and a delightful contrast of textures. Tender chickpeas, lentils, and crisp broccoli form the base, while toasted walnuts add a satisfying crunch. Sweet-tart sundried cranberries provide just the right amount of chew and brightness, perfectly complementing the creamy saltiness of crumbled feta and the gentle sharpness of red onion. The real star, though, is the zesty orange-tarragon vinaigrette—infused with fresh herbs and citrus zest for a uniquely aromatic finish.
This salad is not only beautiful to serve but also packed with nourishing ingredients. Thanks to calcium-rich foods like broccoli, chickpeas, and feta cheese, each serving offers approximately 215 mg of calcium, contributing to strong bones and overall wellness. (That’s about 18% of the recommended daily intake for adults over 50.)
Perfect as a lunch on its own, a picnic side, or a colorful addition to your weeknight dinner spread, this salad is as versatile as it is flavorful. It holds up well in the fridge for a couple of days, making it ideal for meal prep or gatherings.
Whether you're looking to support bone health, explore new flavor pairings, or just enjoy a seriously delicious salad—this one checks all the boxes.
Chickpea, Lentil, & Broccoli Salad with Orange Tarragon Vinaigrette
Ingredients
- For the Orange-Tarragon Vinaigrette:
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh orange juice
- 3 tbsp red wine vinegar
- 1 tsp orange zest
- 1½ tsp fresh tarragon, finely chopped (or ½ tsp dried)
- ⅛ tsp chipotle powder (optional)
- ½ teaspoon Dijon mustard
- For the Salad:
- 2 cups packed chopped kale
- 1 cup cooked chickpeas, (drained and rinsed if canned)
- 1 cup cooked green or black lentils
- 2 cups broccoli florets, blanched or lightly steamed
- 1 cup cherry tomatoes, halved
- 2 tbsp finely diced red onion
- 2 tbsp chopped fresh parsley
- ½ cup walnuts, toasted and roughly chopped
- ⅓ cup sundried cranberries, low or no sugar
- 4 oz crumbled feta cheese
- salt and pepper to taste
Instructions
- Make the vinaigrette in a small bowl or jar by whisking together the olive oil, orange juice, vinegar, orange zest, tarragon, chipotle powder (if using), and Dijon mustard. Season with salt and pepper to taste. Let sit for 5–10 minutes to allow the flavors to meld.
- Blanch the Broccoli (Optional but recommended). Bring a small pot of salted water to a boil. Add broccoli florets and cook for 1–2 minutes until bright green and just tender. Drain and transfer to a bowl of ice water to stop cooking. Pat dry.
- Put the chopped kale in a large bowl and add about 1/3 of the orange vinaigrette. Use your hands to massage the kale so it gets soft and easier to digest.
- Add the remaining ingredients and the rest of the vinaigrette to the bowl. Toss gently to combine. Taste and adjust seasoning if needed.
- Serve immediately, or chill for 30 minutes for deeper flavor. Garnish with extra tarragon or orange zest if desired.
Notes
- Keeps well for 2-3 days in the fridge.