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High-Protein broccoli salad with tofu, chickpeas, arugula, dried cranberries, and hemp hearts in a bowl.
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4.95 from 17 votes

High-Protein Roasted Broccoli Salad

Looking for a high-protein healthy vegan salad? This Roasted Broccoli Salad will satisfy your taste buds and keep you full for hours.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Salad
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 431kcal
Author: Nisha Melvani

Ingredients

  • 1 ½ pounds broccoli (about 8 cups cut florets and stems)
  • Drizzle of olive oil or lemon juice, or balsamic vinegar for roasting
  • Dash of garlic powder
  • Salt or salt substitute to taste
  • Dash of mustard powder
  • 1 15-ounce can chickpeas drained and rinsed, or 1 ½ cups cooked
  • 14 to 16 ounces super firm tofu or pressed extra-firm tofu
  • Dash of paprika
  • Dash of sumac (optional)

For the salad:

  • 2 tablespoons hemp hearts (optional)
  • ½ cup raw walnuts chopped
  • ½ cup unsweetened dried cranberries or barberries (optional)
  • 4 cups arugula roughly chopped, or baby arugula, or baby kale or spinach

For the lemon vinaigrette:

  • 2 medium lemons zest and juice
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard or Dijon
  • 1 teaspoon maple syrup or to taste
  • 1 ½ teaspoons dried oregano or marjoram (optional)
  • 4 cloves garlic
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400ºF.
  • Cut the broccoli florets and peel the tough outer layers from the stems using a vegetable peeler. Chop the stems into bite-size pieces.
  • Season broccoli: Transfer the stems and florets to a large baking sheet. Toss them with a drizzle of olive oil, garlic powder, and salt to taste.
  • Roast the broccoli for about 20 minutes, or until golden brown. Then add a generous dash of mustard powder and toss to coat. Set aside.
  • Transfer the chickpeas and tofu to a large baking sheet. Toss with a drizzle of olive oil or tamari, and a dash of paprika, sumac (if using), garlic powder, and salt to taste.
  • Bake for about 25 minutes at the same time as the broccoli. Toss the tofu cubes and chickpeas after 10 minutes so they cook evenly. Bake until golden brown.
  • Combine: Once the tofu and chickpeas are done cooking, transfer them to a large bowl with the roasted broccoli, hemp hearts, walnuts, cranberries, and arugula.
  • Make the dressing: Add the lemon zest, lemon juice, olive oil, mustard, maple syrup, and oregano to a medium bowl. Press the garlic into the bowl. Whisk well until combined. Add salt and pepper to taste. Add the dressing to the bowl with the salad ingredients and mix well to combine.

Notes

  • For crispier chickpeas: Rub them dry between the layers of a clean dish towel or paper towel before seasoning.  Spread them onto the baking sheet with the tofu with space for the hot air to pass in between.
  • For soy-free, substitute one (14 to 16-ounce) block of tofu with another (14-ounce) can of chickpeas or 1 ½ cups cooked.
  • For oil-free, try this 5-Minute Oil-Free Vegan Salad Dressing on my site. Bake the tofu, chickpeas, and broccoli in lemon juice, balsamic vinegar, or coconut aminos, along with the seasoning.
  • For an antioxidant boost, add dried marjoram to the dressing.

Nutrition

Calories: 431kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 109mg | Potassium: 722mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1.082IU | Vitamin C: 124mg | Calcium: 187mg | Iron: 4mg
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