This creamy Tahini Broccoli Salad is a flavorful and easy way to mix up a classic salad recipe! This is Broccoli Salad is perfect for any occasion and ready in just 15 minutes.
This Easy Broccoli Salad with Tahini Dressing is a balanced, high-protein meal all by itself. Make it ahead for dinner, or pack it for lunch. You can also refrigerate this salad and enjoy it for up to 4 days.
Practical, healthy, and delicious, this chopped broccoli salad has it all. Chickpeas and tahini pack in protein and fiber, almonds add a delicious crunch, and there is a welcomed hint of sweetness from the dried cranberries to bring it all together. A creamy, crunchy and delectable meal.
Hope you enjoy it!
Ali
Ingredients
- 2 medium heads broccoli raw, cut into florets (about 10 cups)
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
- 2 large bell peppers small dice
- 4 green onions thinly sliced
- ⅔ cup sliced almonds or slivered, toasted (optional)
- ¼ cup dried cranberries or tart cherries
- 10 large mint leaves chopped
- ½ cup minced parsley
- For the oil-free tahini dressing:
- ⅔ cup tahini
- 2 ½ tablespoons tamari or soy sauce (preferably low sodium)
- 4 tablespoons fresh lemon juice plus more to taste (about 1 large lemon)
- 1 tablespoon Dijon mustard (optional)
- 2 large garlic cloves
- 2 tablespoons maple syrup or to taste
- Salt and freshly ground black pepper to taste
Directions
- Rice the florets: Place the broccoli florets in the bowl of a food processor. Pulse until the broccoli resembles grains of rice (about 3 to 4 times). Transfer them to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, tamari, lemon juice, and Dijon (if using). Grate the garlic into the bowl using a microplane or fine grater. Add maple syrup to taste. Add water until the desired consistency (about one-half cup). Season with salt, pepper, and more lemon juice to taste.
- Mix to combine: Transfer the chickpeas, peppers, green onion, almonds, dried cranberries, mint, and parsley to the bowl with the broccoli. Add the desired amount of dressing and stir to combine.
EASY BROCCOLI SALAD
6
servings15
minutes10
minutes605
kcalIngredients
2 medium heads broccoli raw, cut into florets (about 10 cups)
30 ounces chickpeas (2 15-ounce cans) drained and rinsed
2 large bell peppers small dice
4 green onions thinly sliced
⅔ cup sliced almonds or slivered, toasted (optional)
¼ cup dried cranberries or tart cherries
10 large mint leaves chopped
½ cup minced parsley
- For the oil-free tahini dressing:
⅔ cup tahini
2 ½ tablespoons tamari or soy sauce (preferably low sodium)
4 tablespoons fresh lemon juice plus more to taste (about 1 large lemon)
1 tablespoon Dijon mustard (optional)
2 large garlic cloves
2 tablespoons maple syrup or to taste
Salt and freshly ground black pepper to taste
Directions
- Rice the florets: Place the broccoli florets in the bowl of a food processor. Pulse until the broccoli resembles grains of rice (about 3 to 4 times). Transfer them to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, tamari, lemon juice, and Dijon (if using). Grate the garlic into the bowl using a microplane or fine grater. Add maple syrup to taste. Add water until the desired consistency (about one-half cup). Season with salt, pepper, and more lemon juice to taste.
- Mix to combine: Transfer the chickpeas, peppers, green onion, almonds, dried cranberries, mint, and parsley to the bowl with the broccoli. Add the desired amount of dressing and stir to combine.
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