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Jess Beautician's Chickpea, Broccolini and Feta spring salad

Jess Beautician’s Chickpea, Broccolini and Feta spring salad

If you’re in the mood for a delicious, high protein, fresh spring salad then you’ve come to the right place! This month Jess has created this decadent vegan salad using our wholesome chickpeas. Enjoy!

30 mins

4 people



220g tenderstem broccoli
Pinch of sea salt
100g fresh rocket leaves
Zest and Juice of 1/2 lemon
1 fresh pomegranate
75g of vegan feta cheese
2 tbsp of pine nuts


1. Wash and trim the tender steamed broccoli, then place it on a baking tray, drizzle with the Mr Organic Extra Virgin Olive Oil and sprinkle over the sea salt. Place it in the oven to roast at 180 degrees Celsius for 15-20 minutes, turning halfway through. .

2. Arrange the rocket leaves in a large bowl, rinse and drain the Mr Organic Chickpeas then scatter them over the rocket..

3. Remove the roasted tender steamed broccoli from the oven and once cool, add it into the bowl with the rocket and chickpeas, and gently toss everything together..

4. Grate over the lemon zest and squeeze over the juice, then de-seed the pomegranate by slicing on the top, then cut it vertically into 5-6 sections. Turn the pomegranate over so its open-side down, then hit the top with a spoon to remove the seeds and scatter them onto the salad.

5. Crumble over the vegan feta cheese, then lightly toast the pine nuts in a frying pan and once golden in colour, sprinkle them over the salad. Serve as a main dish on its own or as a side!

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Mr Organic product
Mr Organic logo TRANSPARENT

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