Broccoli Sprout and Bean Salad Recipe

Broccoli sprouts, red onion, cucumber, chickpeas, red kidney beans, parsley, coriander, and creamy lime miso dressing in a salad jar.

5 from 1 vote

Broccoli Sprout and Bean Salad Recipe

This crunchy Broccoli Sprout and Bean Salad combines kidney beans, chickpeas, broccoli sprouts, crisp vegetables, and a creamy oil-free lime dressing.

Prep Time20

Cook Time0

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 542kcal

Author: Nisha Melvani

Equipment

1 Immersion blender or blender

Ingredients

Salad

3 cups kidney beans 2 (15-ounce) cans, rinsed and drained
1 ½ cups chickpeas 1 (15-ounce) can, rinsed and drained
2 cups broccoli sprouts or 2 cups very thinly shaved raw broccoli florets (see notes)
2 small Persian cucumbers diced
3 large celery stalks small dice
½ small red onion about ½ cup, finely diced
1 cup chopped fresh parsley
½ cup chopped fresh cilantro

Creamy lime dressing

⅔ cup hemp hearts
4 tablespoons lime juice from 2 medium limes
Zest of 1 lime
4 tablespoons rice vinegar
2 tablespoons white miso
2 pitted Medjool dates
2 small cloves garlic
¾ teaspoon ground cumin
½ teaspoon red pepper flakes or to taste
¾ cup water plus more as needed
Freshly ground black pepper to taste
Salt if needed

Instructions

Dry your sprouts well. (If using shaved broccoli, shave or finely chop the raw florets and let stand for about 40 minutes to allow time for sulforaphane to form. Do not cook.) If using broccoli sprouts, rinse and dry them well; no resting time is needed.
Blend all the dressing ingredients except the salt until smooth, adding water as needed. Taste and add salt only if needed.
To make salad jars, divide the dressing among four large jars. Layer in the kidney beans and chickpeas, celery, red onion, cucumber, parsley, cilantro, and broccoli sprouts or shaved broccoli, in that order. Seal, keep upright, and refrigerate for up to 3 to 4 days so the vegetables and herbs stay away from the dressing. Shake vigorously or pour into a bowl and toss before serving.
To serve immediately, combine the salad ingredients in a large bowl, pour over the dressing, and toss.

Video

Notes

See How To Grow Sprouts at home.
For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain and pat dry.
Dry the broccoli sprouts well before adding them so they stay crisp.
For the dressing, briefly sauté the garlic and let it cool before blending for a milder flavor. Zest only the green outer layer of the lime; the white pith can taste bitter.
You may not need all the dressing. Store any leftovers in an airtight container in the refrigerator for 4 to 5 days. The dressing thickens when chilled. Stir in a little water or fresh lime juice to loosen it.
If making the dressing ahead, leave out the lime zest as the lime flavor can turn bitter in the fridge. Stir some in to taste just before serving.
Leave room in each jar to shake the salad, or empty it into a bowl to toss.

Nutrition