vegan warm broccoli crunch salad with balsamic tahini dressing
This vegan warm broccoli crunch salad with balsamic tahini dressing is a crowd pleasing salad recipe.
Ingredients
Roasted Broccoli and Chickpeas
- 4 small heads broccoli - cut into small florets
- 1 can chickpeas - drained
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic pepper
Dressing
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 1 teaspoon maple syrup
- 2 tablespoon tahini
- 1 garlic clove - minced
- 1 tablespoon 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.
Notes
This makes 3-4 servings of salad.
Nutrition
Calories: 564kcalCarbohydrates: 54gProtein: 19gFat: 52gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 31gTrans Fat: 0.01gSodium: 1147mgPotassium: 1178mgFiber: 15gSugar: 10gVitamin A: 1300IUVitamin C: 139mgCalcium: 188mgIron: 5mg
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