Broccoli Crunch Salad
A delicious and nutritious salad packed with broccoli, chickpeas, and a flavorful dressing, perfect for any meal.
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.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave if desired, or serve cold. Roasted broccoli and chickpeas can be frozen separately if needed.