Salami, Broccoli and Chickpea Salad

Preparation Time
Marinage: 8 hours
Cooking Time
20 minutes


Salamino Classico


Salami, Broccoli and Chickpea Salad

What could be better than a good healthy salad to awaken your taste buds?

A slightly different broccoli salad with the aim of making it a real meal salad. We have our vegetables, our grains and our protein… but above all we have lots of good flavors and a super practical dish to take away for lunch or in a potluck. The salad will keep for up to 4 days in the refrigerator, but the ideal is to eat it within 2 days, as long as the broccoli and salami are still firm. Enjoy your meal. It is so good that you will want to repeat the recipe 3 days later.


For the dressing: 60ml (1/4 cup) olive oil

30ml (2 tablespoons) old fashioned mustard

30ml (2 tablespoons) lemon juice

15ml (1 tablespoon) pesto

10ml (2 teaspoons) minced garlic

5ml (1 teaspoon) Espelette chili

Salt to taste

For the salad: 100g (3 1/2 oz) of sliced Classico Salamino

1 box (540 ml) chickpeas rinced and drained

375ml (1 1/2 cup) small broccoli fleurets

80ml (1/3 cup) sun dried tomatoes, cut

30ml (2 tablespoons) minced oregano

30ml (2 tablespoons) minced parsley

1/2 red onion, diced

Salt and pepper to taste



In a salad bowl, mix all the ingredients of the dressing.


Add the salad ingredients and stir.


Cover and marinate for 8-48 hours in fridge.


Be sure to use a bowl big enough for the number of guests and mix well