Broccoli Salad With Oil-Free Tahini Dressing

Riced broccoli, chickpeas, diced red and yellow bell pepper, sliced green onion, chopped parsley and mint, sliced almonds, and oil-free tahini dressing mixed on a white plate.

5 from 17 votes

Broccoli Salad With Oil-Free Tahini Dressing

Easy Broccoli Salad With Oil-Free Tahini Dressing is a high-protein, balanced meal. Make ahead for dinner, or pack for lunch. Creamy and delicious. Gluten-free.

Prep Time15

Cook Time10

Total Time25

Course: Main

Cuisine: Vegan

Servings:

Calories: 605kcal

Author: Nisha Melvani

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.

Video

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