If you’re looking for a delicious and nutritious meal that comes together in a flash, look no further than Broccoli Crunch Salad. This vibrant dish is brimming with flavor and texture, making it a fantastic option for lunch, dinner, or meal prep. Packed with wholesome ingredients, it’s simple to make, and you can customize it with your favorite add-ins!
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 360
Protein: 10g
Carbohydrates: 30g
Fat: 20g
Fiber: 8g
Sugar: 3g
Sodium: 400mg
Why Make Broccoli Crunch Salad
Broccoli Crunch Salad is not only tasty, but it’s also incredibly healthy. Broccoli is loaded with vitamins and antioxidants, while chickpeas provide plant-based protein and fiber. This salad is versatile enough to be adapted to suit your taste preferences, making it perfect for busy weeknights or gatherings. Plus, it’s an excellent way to sneak in some greens without sacrificing flavor!
How to Make Broccoli Crunch Salad Step by Step
Ingredients
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 powder
4 stalks celery – finely chopped
1 bunch parsley – finely chopped
1 cup cooked farro (*)
1 cup shelled pistachios – raw (salted)
2 tbsp dried cranberries
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tsp maple syrup
2 tbsp tahini
1 garlic clove – minced
salt/pepper to taste
Directions
Preheat your oven to 400F degrees. Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder. Transfer them to a sheet pan lined with parchment paper and bake for 30-35 minutes until they are tender and slightly crispy. While they are baking, combine all the dressing ingredients in a bowl and whisk until fully combined. Once the broccoli and chickpeas are done, add them to a large bowl with the remaining salad ingredients. Pour the dressing over the salad and toss everything together until well mixed. Enjoy this delightful Broccoli Crunch Salad!
How to Serve Broccoli Crunch Salad
Broccoli Crunch Salad pairs perfectly with grilled chicken or tofu for a full meal. It can also be enjoyed alongside a warm bowl of soup or as part of a picnic spread. If you’re hosting, serve it on a buffet alongside other salads, dips, and fresh veggies for a vibrant and colorful presentation.
How to Store Broccoli Crunch Salad
Store any leftovers of Broccoli Crunch Salad in an airtight container in the fridge for up to three days. The flavors will continue to blend, making it even tastier! If you wish to reheat, do so gently in the microwave, but keep in mind that the salad is also delightful served cold. Although not ideal for freezing due to the dressing, you can freeze the roasted broccoli and chickpeas separately if needed.
Expert Tips for Cooking Broccoli Crunch Salad
- Ensure your broccoli is cut into small florets for even roasting and to maximize texture.
- Feel free to add other vegetables, such as shredded carrots or bell peppers, for extra color and crunch.
- For a spicier kick, add some red pepper flakes or a dash of hot sauce to your dressing.
- Make sure to taste and adjust the seasoning of the salad as desired—you can never go wrong with a little extra salt or pepper.
Delicious Variations of Broccoli Crunch Salad
- For a Mediterranean twist, add feta cheese and olives along with sun-dried tomatoes for a burst of flavor.
- Try a citrus version by incorporating orange segments and a splash of lemon juice for a refreshing take.
- Make it vegan by omitting the honey and using maple syrup in the dressing.
This Broccoli Crunch Salad is a must-try for its flavor, ease of preparation, and versatility. Whether you’re whipping it up for a quick lunch or serving it at a family gathering, this salad will surely impress. Give it a go, and enjoy a tasty, nutritious meal that you’ll want to make again and again!
Broccoli Crunch Salad
Ingredients
For the Salad
- 4 small heads broccoli, cut into small florets Ensure cut into small florets for even roasting
- 1 can chickpeas, drained
- 4 stalks celery, finely chopped
- 1 bunch parsley, finely chopped
- 1 cup cooked farro
- 1 cup shelled pistachios, raw (salted)
- 2 tbsp dried cranberries
For the Dressing
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 clove garlic, minced
- 1 tsp salt to taste
- 1 tsp black pepper to taste
For Roasting
- 1 tbsp oil for tossing with broccoli and chickpeas
- 1 tsp salt for seasoning
- 1 tsp black pepper for seasoning
- 1 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 400F degrees.
- Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder.
- Transfer them to a sheet pan lined with parchment paper and bake for 30-35 minutes until they are tender and slightly crispy.
- While they are baking, combine all the dressing ingredients in a bowl and whisk until fully combined.
- Once the broccoli and chickpeas are done, add them to a large bowl with the remaining salad ingredients.
- Pour the dressing over the salad and toss everything together until well mixed.
