Broccoli Crunch Salad
A delightful, nutritious salad featuring crunchy broccoli, chickpeas, and a flavorful dressing, perfect for busy days.
Ingredients
Salad Ingredients
- 4 small heads broccoli – cut into small florets
- 1 can chickpeas – drained
- 1 tbsp oil For roasting
- 1 tsp salt For roasting; additional to taste
- 1 tsp black pepper For roasting; additional to taste
- 1 tsp garlic powder For roasting
- 4 stalks celery – finely chopped
- 1 bunch parsley – finely chopped
- 1 cup cooked farro (*) Can substitute with quinoa or brown rice
- 1 cup shelled pistachios – raw (salted) For crunch
- 2 tbsp dried cranberries
Dressing Ingredients
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 clove garlic – minced
- to taste salt/pepper For dressing
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder.
- Add to a sheet pan lined with parchment paper and bake for 30-35 minutes until tender and slightly crispy.
Making the Dressing
- In a bowl, combine all dressing ingredients and whisk until fully combined.
Combining the Salad
- In a large bowl, combine the roasted broccoli and chickpeas along with the remaining salad ingredients.
- Pour the dressing over the salad and toss everything together until fully immersed in the dressing.
Notes
Store leftover salad in an airtight container in the fridge for up to three days. Avoid adding the dressing until ready to serve. For longer storage, freeze the salad components without dressing.