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