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 Vegan Warm Broccoli Crunch Salad with Balsamic Tahini Miso Dressing is perfect for fall and so delicious.
This salad pairs warm cooked broccoli with crunchy elements like pistachios, chickpeas and celery. I also added in farro for extra texture and nutrients. This salad is quickly becoming my favorite. Since it doesn't have any lettuce it won't get soggy.
Let's get into the recipe.
This warm baked broccoli crunch salad is
- vegan, plant based and dairy free
- easy to make
- higher in protein
- healthy for you
- perfect for fall
- high in fiber
- a no lettuce salad recipe - it won't get soggy!
What ingredients do I need to make a broccoli crunch salad?
- broccoli
- chickpeas
- oil
- salt
- pepper
- garlic powder
- olive oil
- balsamic
- maple syrup
- tahini
- garlic
- miso
- celery
- parsley
- farro
- pistachios
Instructions to make this no lettuce and high protein broccoli salad
- 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.
- 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.
Storage instructions for broccoli and chickpea crunch salad?
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
Other plant based salad recipes
If you make this Vegan Warm Broccoli Crunch Salad with Balsamic Tahini Miso Dressing, please leave me a rating and review on this blog post. This is the best way to support me!
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PrintVegan Warm Broccoli Crunch Salad with Balsamic Tahini Miso Dressing
This vegan warm broccoli crunch salad with balsamic and tahini is a crowd pleasing salad recipe.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: dinner
- Method: oven
- Cuisine: american
Ingredients
This makes 3-4 servings of salad
Roasted Broccoli and Chickpeas
- 4 small heads broccoli - cut into small florets
- 1 can chickpeas - drained
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic pepper
Dressing
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 garlic clove - minced
- 1 tbsp miso (can sub with soy sauce or omit)
- salt/pepper to taste (if you use soy sauce or miso you probably won't need salt)
Other salad ingredients
- 4 stalks celery - finely chopped
- 1 bunch parsley - finely chopped
- 1 cup cooked farro
- 1 cup shelled pistachios (i used raw salted, use your favorite flavor)
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.
- 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.
Keywords: broccoli salad, broccoli crunch salad, vegan salad
Sandra
Can you sub the tahini with something else?
kroeder77
peanut butter, cashew butter, or leave it out
Katie Kissell
This salad was absolutely delicious!! I don’t love raw vegetables so loved the roasted broccoli base. Will definitely make this again
★★★★★
Kristi
Thanks for the review katie!
Collene
Made this last night and it’s fantastic! Really flavorful and complementary textures. Shared with my vegan colleagues and they both agreed. Thanks for the recipe!
Kristi
Thanks Collene!