This easy Raw Broccoli Salad With Oil-Free Tahini Dressing is a balanced, high-protein meal. Make it ahead for dinner, or pack it for lunch. You can also refrigerate this salad and enjoy it for up to 4 days. (Gluten-free) For a cooked broccoli salad, try this high-protein Roasted Broccoli Salad recipe!
Chickpeas and tahini pack in protein and fiber, almonds add a delicious crunch, and there is a welcomed hint of sweetness from the dried cranberries to bring it all together. This is a creamy, crunchy, and delectable meal.
This dish was inspired by my Protein-Packed Quinoa & Kale Salad on this site, as well as this Chickpea & Brussels Vegan Caesar Salad.
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👩🏼🌾 Ingredients for Raw Broccoli Salad
8 budget-friendly salad ingredients. Prep the broccoli, peppers, and green onion ahead of time. This dish comes together quickly.
5 budget and pantry-friendly ingredients. This creamy oil-free tahini dressing takes just a few minutes to make.
See the recipe card for quantities.
📖 How to Make Raw Broccoli Salad
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Cut the heads of the broccoli into florets. (Save the stems to add to a soup or stew.) Place the florets into the canister of a food processor.
Make the oil-free dressing. Mix the tahini, tamari, and lemon juice in a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Add maple syrup to taste, and water until the desired consistency. Season with salt and pepper.
Combine all the salad ingredients in a large bowl.
Add the dressing to taste. If there is any remaining, refrigerate for up to 4 days.
🥕 Substitutions
- Carrots - replace half of the bell pepper with diced carrots
- Almonds - Substitute with chopped nuts or seeds as desired. Toasting nuts makes them crunchier and enhances their nutty flavor. It is worth taking this extra step if you have time.
- Green onions - use finely diced red onions instead for a slightly sharper and spicier flavor
- Tamari - use gluten-free tamari for a gluten-free salad
- Fresh herbs - fresh basil and cilantro also work well in this recipe
See this High-Protein Tomato Salad with fresh basil on my website! For more satisfying salads, visit my Salad Recipes page.
🔪 Equipment
It is worth investing in a good quality food processor. Research the brands with the best reviews and purchase the most highly rated option within your budget. I use mine frequently for chopping vegetables, making hummus, pesto, falafels, pasta sauces, and more.
⏱ Storage
This salad tastes even better the next day, once the broccoli has had more time to soak up the dressing. If you plan on having leftovers, save some of the toasted almonds to add right before serving for an additional crunch. Refrigerate any remaining salad in an airtight container for up to 4 days.
These ingredients don't stand up well to freezing.
💡 Top tip
Raw broccoli tends to have a slightly bitter taste and crumbly texture. However, the creamy oil-free tahini dressing masks that bitterness, and turns the broccoli creamy. If you still prefer to blanch the florets beforehand, it is easy to do. See FAQ instructions below.
Heat a large skillet over medium-high heat. When the pan is hot, add a single layer of nuts. Do not add oil–the nuts naturally have their oils. Stir frequently until they turn golden brown and aromatic. Pay close attention as they burn quickly. All shelled nuts can be toasted.
Yes! It is fine to dress the salad ahead of time. The broccoli will absorb more of the dressing and become even more flavorful. For a crunchier salad, add the almonds (or nuts) right before serving.
Raw broccoli works well in this salad, but you can blanch it beforehand if you prefer. Bring a pot of salted water to a boil, and place the cut florets inside the boiling water for 1 minute. Remove them with a slotted spoon, and plunge into a large bowl of ice water for 1 minute, or until cool. Drain and pat them dry using a tea towel before pulsing in the food processor.
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📖 Recipe
Broccoli Salad With Oil-Free Tahini Dressing
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Ingredients
- 2 medium heads broccoli raw, cut into florets (about 10 cups)
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
- 2 large bell peppers small dice
- 4 green onions thinly sliced
- ⅔ cup sliced almonds or slivered, toasted (optional)
- ¼ cup dried cranberries or tart cherries
- 10 large mint leaves chopped
- ½ cup minced parsley
For the oil-free tahini dressing:
- ⅔ cup tahini
- 2 ½ tablespoons tamari or soy sauce (preferably low sodium)
- 4 tablespoons fresh lemon juice plus more to taste (about 1 large lemon)
- 1 tablespoon Dijon mustard (optional)
- 2 large garlic cloves
- 2 tablespoons maple syrup or to taste
- Salt and freshly ground black pepper to taste
Instructions
- Rice the florets: Place the broccoli florets in the bowl of a food processor. Pulse until the broccoli resembles grains of rice (about 3 to 4 times). Transfer them to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, tamari, lemon juice, and Dijon (if using). Grate the garlic into the bowl using a microplane or fine grater. Add maple syrup to taste. Add water until the desired consistency (about one-half cup). Season with salt, pepper, and more lemon juice to taste.
- Mix to combine: Transfer the chickpeas, peppers, green onion, almonds, dried cranberries, mint, and parsley to the bowl with the broccoli. Add the desired amount of dressing and stir to combine.
Notes
- Raw broccoli works well in this salad, but you can blanch it beforehand if preferred. Bring a pot of salted water to a boil, and place the cut florets inside the boiling water for 1 minute. Remove them with a slotted spoon, and plunge into a large bowl of ice water for 1 minute, or until cool. Drain and pat them dry using a tea towel before pulsing in the food processor.
- Substitute canned chickpeas with 3 cups cooked.
- Toasting the almonds enhances their nutty flavor, and makes them crunchier. It's optional but worth it! Place the nuts in a dry skillet. Heat over medium heat until golden and fragrant. Keep a close eye on them as they burn quickly.
- Substitute almonds for chopped nuts, or seeds of your choice.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Charles says
Love this salad. Amazing. You have brought the joy of cooking back into my life. I’m going to try the dense been salad tomorrow. Thank you!!
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you.
Libby Calnon says
Absolutely delicious! Thank you for sharing. I have been looking for a non-mayo broccoli salad recipe for a while and this is the best I have found. A definite keeper. It is destined to become my summer work lunch staple.
Nisha Melvani, RDN says
So glad you enjoyed it! Thank you.
PRIYANKA GUPTA says
This was amazingly delicious salad.
I blanched the broccoli and omitted cranberries. The dressing brings everything together and since I am not vegan we paired with a small piece of grilled salmon.
Thanks, Nisha for creating and sharing Healthy recipes!!!
Nisha Melvani, RDN says
I am so glad you enjoyed it. Thank you!
Linda Hayes says
Wow, this is a real winner! It's so easy to make and will hold up really well without getting soggy. The dressing is to die for! Everyone wanted the recipe! This will definitely go in my meal prep rotation! Thank you!
Nisha Melvani, RDN says
That's so great to hear. Made my day! Thank you.
Christy says
Great mix of ingredients! Really delicious. I left out the parsley because I forgot to pick some up but didn't miss it.
Nisha Melvani says
I'm so glad you liked this combo. Thank you for taking the time to leave a comment.
Vicki Strebel says
I made this tonight. Absolutely delicious! Will be making it again, for sure!
Nisha Melvani says
I'm so glad it was a hit. Thank you.
Ashley C. says
This recipe turned out great and it was easy to make! I did have to do a few swaps with what I had on hand - almonds were replaced with sunflower seeds and cranberries with dried mulberries.
Nisha Melvani says
Love your swaps! Thank you for commenting. Have a great weekend.
Maneesha says
Beautiful recipe, Nisha! Loved it! You totally nailed it with this recipe! So fresh and healthy, and the dressing is great!
Nisha Melvani says
Hi. I'm so glad you enjoyed it. Thank you so much for leaving a comment. Have a lovely day.
Amina Sirry says
Just made this! Refreshing and vibrant salad. The dressing is delicious and creamy. Broccoli is often overlooked in salad, and this a great new way to enjoy it.
Nisha Melvani says
I'm so glad you enjoyed it. Thank you.
Primla Goddard says
What I love about this recipe is that you can prepare beforehand and use later without fear of it becoming soggy. It’s also very nutritious and filling.
Nisha Melvani says
Yes! It is very practical. Thank you.
Neena Chandiramani says
Broccoli, my favorite ❤️
Nisha Melvani says
Yes! Especially when eaten this way!