Roasted Broccoli Crunch Salad with Balsamic Tahini Dressing

Just because it is now fall, does not mean we have to give up on delicious salad recipes. I love fall salads, especially when they incorporate a mix of cooked and raw ingredients. This Roasted Broccoli Crunch Salad with Balsamic Tahini Dressing is perfect for fall and so delicious.

This salad is delicious on it's own but I love to pair it with a protein like salmon, steak or seared chicken thighs.

For another yummy baked salad recipe try my baked cabbage salad with carrots.

Let's get into the recipe.

Why you'll love this warm broccoli salad with crispy chickpeas

• Naturally plant based. This salad naturally uses no animal products, no substitutions needed.
• Packed with nutrients. From protein, to fiber to vitamins and antioxidants this salad has it all.
• Perfect for meal prep. Since this salad has no lettuce it won't get soggy and it pairs well with any protein.

Ingredients

• broccoli
• chickpeas
• oil
• salt
• pepper
• garlic powder
• olive oil
• balsamic
• maple syrup
• tahini
• garlic
• miso
• celery
• parsley
• farro
• pistachios

Instructions

1. Preheat oven to 400 degrees.
2. Toss chickpeas and broccoli in oil, salt and pepper. Add to a sheet pan lined with parchment paper. Bake for 30-35 minutes.
3. Add all dressing ingredients to a bowl and mix until fully combined.
4. Add cooked broccoli and chickpeas to a bowl along with the remaining salad ingredients. Pour over dressing and toss together all ingredients until everything is fully immersed in dressing.

Storage instructions

Since this broccoli salad does not have any lettuce it can be stored in your fridge mixed with dressing and not get soggy. I recommend storing the leftovers in a sealed container in your fridge for 3-4 days.

Substitutions for broccoli crunch salad with pistachios

• Pistachios - can be subbed with walnuts, almonds, pumpkin seeds (any nut or seed works).
• Chickpeas - can be subbed with another bean.
• Celery - can be subbed with carrots.

Recipe FAQ

Recipe Pro-Tips

A good quality balsamic vinegar makes all the difference in the dressing, try to get one that is sourced from Italy.

A good tahini will make the sauce. I recommend using Soom Foods Tahini.

Other plant based salad recipes

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Roasted broccoli crunch salad with balsamic tahini dressing

This Roasted broccoli crunch salad with balsamic tahini dressing is the best salad for fall.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 28 minutes mins

Course dinner

Cuisine American

Servings 5

Calories 507 kcal

Equipment

• 1 mandoline
• mixing bowls

Ingredients

  

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Roasted Broccoli and Chickpeas

• 3 small heads broccoli - cut into small florets about 5-6 cups
• 1 can chickpeas - drained
• 2 tablespoon olive oil
• 1.5 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

Dressing

• 2 tablespoon olive oil
• ¼ cup balsamic vinegar
• 1-2 teaspoon maple syrup optional, depends on how sweet your balsamic is
• ¼ cup tahini
• 1 teaspoon dijon mustard
• 1 garlic clove - minced or pressed
• ½-1 teaspoon salt adjust to your saltiness preference
• 2-3 tablespoons water to thin adjust to your thickness preference, I used about 2
• salt/pepper to taste if you use soy sauce or miso you probably won't need salt

Other salad ingredients

• 4-5 stalks celery - finely chopped about 1 ¾-2 cups
• ¾ cup finely chopped parsley
• 1 cup cooked farro can sub any cooked hearty grain like quince, brown or wild rice
• ½ cup roughly chopped shelled pistachios I used unsalted pistachios

Instructions

 

• Preheat oven to 400 degrees.
• Toss chickpeas and broccoli in oil, salt and pepper. Add to a sheet pan lined with parchment paper. Bake for 30-35 minutes, until chickpeas are crisp and broccoli is charred.
• Add all dressing ingredients to a bowl and mix until fully combined.
• Add cooked broccoli and chickpeas to a bowl along with the remaining salad ingredients. Pour over dressing and toss together all ingredients until everything is fully immersed in dressing.

Notes

This makes 5-6 servings of salad depending on whether you are having it with a protein or not.

*I recommend using a mandoline to get the celery evenly sliced.

Nutrition

Calories: 507kcalCarbohydrates: 57gProtein: 21gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gSodium: 1353mgPotassium: 1654mgFiber: 18gSugar: 11gVitamin A: 3259IUVitamin C: 340mgCalcium: 274mgIron: 6mg

Keyword broccoli crunch salad, warm broccoli salad

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