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10 Minute Chickpea Broccoli Bowls with Balsamic Vinaigrette

As with our recent 5 minute taco bowls, these chickpea broccoli bowls draw heavily on the freezer and pantry while still packing lots of flavor and nutrition.


  • 20 ounces frozen chopped broccoli
  • 16 ounces frozen corn
  • 2 15.5-ounce cans chickpeas*, rinsed and drained
  • 1 jar sliced Spanish-style olives with pimentos, drained
  • 1 bell pepper, sliced
  • 5 ounces baby spinach
  • 1 small shallot, minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste


  • Cook the broccoli in the microwave according to package directions. To save time, you can use a bowl large enough to accommodate the broccoli and the corn and add the corn when the correct amount of cooking time remains. Drain vegetables and place in separate bowls.
  • While the vegetables cook, combine the shallot, vinegar, oil, mustard and salt in a small jar and shake to emulsify (or whisk together in a small bowl).
  • We like to put all the ingredients in separate small serving bowls in the middle of the table, stick a spoon or fork in each, and let everyone assemble their own dinner. You could assemble each person's serving beforehand if it's easier to manage -- just arrange a bit of everything in its own little pile in each bowl.
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    Recipe Notes

  • * When I include canned chickpeas in salads, I like to use Goya because they're nice and firm compared to some other brands. (Just FYI. This isn't a sponsored post.)
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