Crunchy broccoli, chickpeas, feta, and a punchy lemon-oregano vinaigrette form an irresistibly fresh side or light vegetarian main that’s ready in 20 minutes.
Dressing:
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice, plus 1/2 teaspoon zest
1 tablespoon Dijon mustard
1 large garlic clove, finely grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Salad:
2 medium heads broccoli (about 1 1/2 pounds), trimmed and cut into small pieces (about 6 cups)
1 (16-ounce) jar giardiniera (Italian pickled vegetables), drained and chopped
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
6 ounces multicolored sweet mini peppers, stemmed and thinly sliced into rings
1/2 cups cherry tomatoes (about 6 ounces), halved
1 cup crumbled feta
3/4 cup pitted kalamata olives, halved
1/2 cup finely chopped red onion
Whisk together all ingredients in a large bowl until well combined.
Add broccoli, giardiniera, chickpeas, kidney beans, peppers, tomatoes, feta, olives, and onion to bowl with dressing. Toss until well combined and coated in dressing. Salad can be served immediately, or covered and refrigerated for up to 4 days.
The salad tastes even better after 12 to 24 hours. Store the salad in an airtight container up to three days. Stir in a splash of olive oil and lemon juice to revive before serving.
