Greek Salad with Broccoli Recipe

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Margie Burns Modified: March 21, 2022
Greek Salad with Broccoli Recipe

How To Make Greek Salad with Broccoli Recipe

This Greek salad makes a filling and hearty breakfast to start your day with a healthy meal, made with homemade dressing, farro, and chickpeas.

Preparation: 20 minutes
Total: 20 minutes



  • Mixed greenspreferably with herbs
  • 1cupbroccoli floretsthinly sliced
  • cupcooked chickpeas
  • ¼cupchopped red onion
  • ¼cupcrumbled feta cheese optional
  • 10Kalamata olivessliced into thin rounds
  • sun-dried tomatoeschopped
  • sunflower seeds or pepitas
  • 1cupcooked farroor wheat/spelt berries, whole wheat pasta, barley or quinoa
  • Drizzle olive oil
  • ½lemonjuiced
  • ½cupquality olive oil
  • ¼cupred wine vinegar
  • 2garlicminced
  • 1 ½tspdried oregano
  • 1tspdijon mustard
  • ¾tspfine-grain sea salt
  • ½tspfreshly ground black pepper
  • ½tspagave nectar or sugar


  1. Cook the grains according to package directions. Toss the warm cooked grains with a drizzle of olive oil, the juice of ½ lemon, and a sprinkle of sea salt. Set aside.

  2. Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers.

  3. Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often about 4 minutes.

  4. Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing.


  • Calories: 3035.53kcal
  • Fat: 270.54g
  • Saturated Fat: 55.18g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 177.97g
  • Polyunsaturated Fat: 27.46g
  • Carbohydrates: 110.71g
  • Fiber: 21.44g
  • Sugar: 26.03g
  • Protein: 46.18g
  • Cholesterol: 133.50mg
  • Sodium: 2626.56mg
  • Calcium: 985.71mg
  • Potassium: 1298.07mg
  • Iron: 11.93mg
  • Vitamin A: 247.19µg
  • Vitamin C: 55.92mg
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