I know exactly what you’re wondering – who the heck is Ben and is his broccoli salad any good?
I’ve got answers! Ben is my brother-in-law, one of Chris’ older brothers. And YES, his broccoli salad is really good. Like, really good.
Similar to my feelings on coleslaw, I was never a huge fan of the mayo-laden creamy broccoli salads of my childhood (growing up in the Midwest, there was a lot of it!).
But! Everything changed as soon as I tried this particular broccoli salad at my in-laws’ house a few years back. It’s unlike any classic broccoli salad I’ve ever had, and now I keep my eyes peeled for it whenever we have dinner or a potluck with Chris’ family.
With no nuts or grapes or cranberries in sight, this healthy broccoli salad recipe is made with bell peppers, chickpeas, and feta. (I mean…you can definitely add bacon to it too…some things we just can’t live without, right? 😉)
What takes it over the top, though, is the Greek yogurt dressing. It’s tangy, lemony, and bright, and it makes a deliciously creamy broccoli salad with no mayo involved!
We eat it all the time during the warm months – it’s truly the easiest side dish! – so I knew I had to share it here on PWWB just in time for summer.
Healthy Broccoli Salad Recipe Highlights
This broccoli salad recipe is…
- FILLED WITH GOOD-FOR-YOU INGREDIENTS. This broccoli salad recipe is loaded with goodness, thanks to bell peppers, chickpeas, and a creamy Greek yogurt dressing (no mayo in sight!).
- SERIOUSLY QUICK AND EASY. Made with 7 simple ingredients in 15 minutes or less, and it’s make-ahead and meal prep-friendly, too!
- A SUMMERTIME STAPLE. A summer side dish that’s just as versatile as it is easy to throw together. You can pair it with weeknight dinners from the grill, but it’s also a beloved dish to share at BBQs, picnics, and potlucks.
Summer food is simply the best food. ♡ Read on to learn more about this Healthy Broccoli Salad recipe, or jump straight to the recipe and get cookin’!
Broccoli Salad Key Ingredients
This healthy broccoli salad recipe couldn’t be simpler! It’s made with 7 simple ingredients and it’s very meal prep-friendly.
You need…
- Broccoli – I’ve found that 1 small head works perfectly for this recipe, but if you like a more broccoli-heavy broccoli salad, go with a large head of broccoli. You can also swap some of the broccoli for more mildly flavored cauliflower if that’s your jam.
- Red bell pepper – For a little bit of sweetness. If you want to add another element of texture to your broccoli salad (raw broccoli is so crunchy and firm), roasted red bell pepper is also delicious in this healthy broccoli salad recipe.
- Chickpeas – My favorite simple plant-powered protein. Good ol’ canned chickpeas work perfectly here!
- Feta – Whenever possible, I like buying feta that’s packaged in brine and crumbling it into bite-sized pieces myself. Feta in brine is richer in flavor and its texture is so much creamier than the pre-crumbled stuff.
- Greek yogurt – For the Greek yogurt dressing! I’ve made this recipe using whole milk, 2%, and nonfat Greek yogurt. It’s been great each way, so feel free to use whatever you love most or happen to have on hand at the moment.
- Aromatics – Namely garlic, dill, and lemon for the Greek yogurt dressing. Use both the zest and juice for extra bright, lemony flavor.
A healthier Broccoli Salad Dressing, made with Greek yogurt!
One of the things I love most about this healthy broccoli salad recipe is its Greek yogurt dressing. Unlike the mayo-laden potluck broccoli salads of my childhood, this broccoli salad recipe is made with a simple Greek yogurt dressing. It’s light, flavorful, and super quick to throw together.
To make ⇢ Simply whisk together plain Greek yogurt, the zest and juice of 2 lemons, and some finely chopped garlic. Season with salt and ground black pepper, and it’s ready to go!
Meal prep tip ⇢ This Greek yogurt dressing is the kind of thing that gets better as it sits; the flavors meld together beautifully over time. If you’d like to get a head start on your healthy broccoli salad, you can prep this broccoli salad dressing up to 1 week in advance. Store it in an airtight container in the refrigerator. When you’d like to serve, all you have to do is pour it over the broccoli. See the Recipe Notes, below, for more meal prep tips.
How to Make Broccoli Salad (it’s seriously easy!)
Once the veggies are chopped and the Greek yogurt broccoli salad dressing is mixed, all that’s left to prep this healthy broccoli salad recipe is tossing it all together.
To make ⇢ Add the broccoli, red pepper, chickpeas, and feta to a large mixing bowl. Pour the Greek yogurt dressing over top. Toss to combine. Seriously simple!
Quick tips:
- How do you cut broccoli for broccoli salad? ⇢ Easy! Chop it into small bite-sized florets. Broccoli stems are totally edible too, so don’t throw them out! Dice into small, bite-sized pieces and toss them into your broccoli salad for great texture (& less waste!).
- Do you steam broccoli for broccoli salad? ⇢ Nope! This particular recipe is a raw broccoli salad, so no cooking, steaming, or blanching is involved. Raw broccoli is gloriously hearty and crunchy, and the feta and chickpeas both add a nice creamy texture. That said, if you don’t love the texture of raw broccoli (or if it’s hard on your stomach), you can cook it a little bit before mixing it into the salad. My preferred method is blanching. To blanch broccoli ⇢ Add the broccoli to a large pot of boiling salted water. Similar to how you boil pasta, cook the broccoli for 1-2 minutes, just until tender-crisp. Drain and rinse immediately with cold water to stop the cooking. Pat as dry as possible before adding to your salad.
Serving Suggestions + Other Tips and Tricks
Serving suggestions ⇢ This broccoli salad is a great side dish year-round, but it’s seriously a summertime staple at our house! It’s the perfect quick, healthy side dish for any warm weather weeknight dinner, like simple grilled chicken, the best turkey burgers, or even grilled sausage! You can serve it cold or at room temperature, so it also doubles as a fabulous dish to share at a backyard BBQ or summer potluck.
Storage ⇢ Leftover broccoli salad will last about 5 days. Store in an airtight container in the refrigerator.
Meal Prep ⇢ While it’s a quick and easy side dish already, you can definitely do a little prep in advance to help cut down on the active prep time. Chop the veggies &/or make the Greek yogurt dressing up to 5 days in advance, storing in separate airtight containers in the refrigerator. At dinnertime, all you have to do is toss it all together – easy! Check the Recipe Notes for more guidance.
I can’t wait for you to try this Healthy Broccoli Salad recipe! It’s a total family favorite at our house, and I know you’ll love it too.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
Print
Healthier Broccoli Salad with Greek Yogurt Dressing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: serves 6-8 1x
- Category: Side Dish Recipes, Entree Salads & Bowls
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Broccoli Salad with Greek Yogurt Dressing is an absolute go-to! Broccoli is tossed with bell pepper, chickpeas, & crumbled feta in a tangy lemon Greek yogurt dressing. A quick & easy side dish for any weeknight dinner, backyard BBQ, potluck, or picnic this summer!
Ingredients
- 1 medium small broccoli, cut into bite-sized florets (approx. 3 cups)
- 1 medium red bell pepper, deseeded and diced
- 1 14-ounce can chickpeas, drained and rinsed
- 4 ounces feta cheese, crumbled
- kosher salt and ground black pepper, to season
for the Greek yogurt dressing:
- 6 ounces plain Greek yogurt (approx. ¾ cup)
- 1 juicy lemon, zested and juiced (approx. 3 tablespoons)
- 3 cloves garlic, finely chopped or grated
- ¼ cup finely chopped fresh dill or 2 tablespoons dried dill
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt and ground black pepper to taste
Instructions
- Prep the Greek yogurt dressing: Combine all listed dressing ingredients in a small bowl or jar. Whisk or shake to combine. Taste and adjust seasoning as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Assemble the broccoli salad: To a large bowl, add the broccoli florets, red bell pepper, chickpeas, and feta. Pour the Greek yogurt dressing over top. Taste and adjust seasoning as desired. Enjoy!
Notes
Jess’ Tips and Tricks:
- 10-Minute Meal Prep: Most of the active prep time involved in making this broccoli salad recipe comes from prepping the vegetables and Greek yogurt dressing. Either or both can be done in advance to help reduce the amount of hands-on prep needed at dinnertime. Here’s what you’ll do:
- Prep the Greek yogurt dressing according to Step 1 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active prep)
- Prep the veggies: Chop 1 small head broccoli into bite-sized florets and dice 1 medium red bell pepper. Store in separate airtight containers in the refrigerator for up to 5 days. (5 minutes active prep)
Make-ahead and Storage:
- This hearty broccoli salad stores wonderfully – the flavors in the dressing get even bolder as it rests! Feel free to prep the salad in advance for a summer gathering or hang on to leftovers for easy meal prep. Store the assembled salad in an airtight container in the refrigerator for up to 5 days. Enjoy cold.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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I made this salad it was delish. I roasted my broccoli and chickpeas and I bought the wrong yogurt but it was still good. Going to make it again!!
Glad to hear the salad turned out great for you despite the yogurt switch!! Thanks so much for the kind review, Stephanie! 🙂
This had no flavor. I added a heap of trader joes Dill pickle seasoning.
Hi Brenna, we’re sorry to hear you didn’t care for the taste of this salad! The recipe is intended to be a lightened up version of more flavor-heavy broccoli salads that some are used to. It really focuses on the bright, light, & tangy flavor of the lemon & the Greek Yogurt, without the heaviness of traditional broccoli salad. That being said, it’s a really flexible recipe that can certainly be adjusted according to your taste. Glad to hear you were able to add some additional seasoning that worked for you! Hopefully you’ll be able to find another recipe that’s a better fit for you next time 🙂
Loved this! I followed some of the tips mentioned and prepped the veggies and dressing ahead of time and only had to combine them day of. So easy and delicious!
Hi Tessa! So glad the make-ahead tips were helpful – it definitely cuts down prep time!
This salad was great! I did add a teeny touch of honey to the dressing because my husband can sniff out greek yogurt from a mile away, but I love that this is such a bright and fresh alternative to the super sweet mayo-laden versions that the rest of the Midwest seems to love. Thanks for sharing!
Hi Katie! We are SO glad to hear that you enjoyed this lightened up version of broccoli salad, thank you for sharing!
I thought this was excellent! Flavor is great! Easy to make as well.
Awesome, I’m so glad you enjoyed, Katy! Thanks for leaving a comment!
I just couldn’t get this recipe to work for me. I used 5% fage. It just didn’t have any pizzazz. I think red onions could help immensely, or possibly tahini. I did at the last minute make some bacon and even that didn’t really help. I tried a little olive oil, crushed peppers, and a spoonful with both balsamic, and red wine vinegar. Truly I tried, just not for me. But I will try another recipe and see if I don’t have more success.
Warmly
Hi Jen, so sorry to hear that this recipe wasn’t what you’d expected! The recipe is meant to be a lightened up version of a more flavor-heavy broccoli salads that some are used to. Instead, it really focuses on the bright, light, & tangy flavor of the lemon & the Greek Yogurt. That being said, it’s also a really flexible recipe that can certainly be added to with whatever you have on hand. Hope you are able to find a different recipe for what you were looking for!