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    Home » salads

    Vegan Warm Broccoli Crunch Salad with Balsamic Tahini Dressing

    Published: Sep 25, 2022 · Modified: Nov 17, 2022 by Kristi · This post may contain affiliate links · 6 Comments

    Jump to Recipe·Print Recipe

    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.

    broccoli crunch salad with balsamic tahini dressing

    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!
    vegan warm broccoli crunch salad with tahini balsamic dressing

    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

    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 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

    • asian chickpea salad
    • roasted chickpea potato salad
    • sesame miso kale salad

    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!

    Tag me on Instagram so I can repost you!

    Print

    Vegan Warm Broccoli Crunch Salad with Balsamic Tahini Miso Dressing

    broccoli crunch salad with balsamic tahini dressing
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This vegan warm broccoli crunch salad with balsamic and tahini is a crowd pleasing salad recipe.

    • Author: Kristi Roeder
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 4 1x
    • Category: dinner
    • Method: oven
    • Cuisine: american

    Ingredients

    Scale

    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

    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.

    Keywords: broccoli salad, broccoli crunch salad, vegan salad

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Sandra

      September 27, 2022 at 1:01 am

      Can you sub the tahini with something else?

      Reply
      • kroeder77

        September 27, 2022 at 5:15 pm

        peanut butter, cashew butter, or leave it out

        Reply
    2. Katie Kissell

      February 07, 2023 at 5:42 am

      This salad was absolutely delicious!! I don’t love raw vegetables so loved the roasted broccoli base. Will definitely make this again

      ★★★★★

      Reply
      • Kristi

        February 07, 2023 at 9:44 pm

        Thanks for the review katie!

        Reply
    3. Collene

      March 14, 2023 at 11:59 pm

      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!

      Reply
      • Kristi

        March 15, 2023 at 8:11 pm

        Thanks Collene!

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

    More about me →

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