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Mom's Broccoli and Chickpea Salad

Insalata di Broccolo e Ceci della Mamma


1 head broccoli separated into florets

1 small red onion, thinly sliced into rings

1 cup canned chickpeas, drained and rinsed well


2/3 cup Filippo Berio extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, minced

1 teaspoon sugar

1/2 teaspoon salt


Blanch the broccoli florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder salad ingredients.

Whisk the salad dressing together in a small bowl. Pour over the salad and toss well.

This recipe is featured on show 1717, In the Kitchen with Mom - In Cucina con la Mama.


  1. Sheila's avatar


    I just made this simple salad. Wow. So simple and delicious. I added some fresh chopped parsley from my herb garden. Absolutely delicious.
  2. Tim Maxwell's avatar

    Tim Maxwell

    I would make this with kidney beans and mango. It sounds delicious.
  3. Max's avatar


    Add:: portabella mushrooms & red pepper.
  4. Valerie's avatar


    This is a great salad that I make over and over. My son loves it! I have been making it for him since he was 6 years old and now 15 years old. I love those recipes that are handed down from one generation to another. They are usually the best.
  5. Anita Clemens's avatar

    Anita Clemens

    I love you and your mum. I watched the nut roll, walnut spaghetti and broccoli salad show yesterday on PBS and it inspired me to make that one of these days. Thank you. I will check out your cookbook with these family recipes in it.

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