Broccoli Crunch Salad
This broccoli crunch salad is full of veggies, nuts, craisins, and tossed in a homemade vinaigrette. It’s also dairy free, gluten free, and vegan friendly.
We are just on the brink of salad season and warmer weather, and I’m so excited!
That means we can get outside more, especially since nap time is becoming nonexistent these days.
My other newest creation is the Mediterranean Cucumber Salad, and trust me you do not want to miss it!
If you have more broccoli you need to use up, try my paleo chicken casserole or this super easy teriyaki foil packet dinner.
Ingredients Needed
Salad Ingredients:
- Fresh broccoli – I used about 4 heads and sliced it into florets.
- Chickpeas – drain them first. These are also known as garbanzo beans.
- oil – olive oil or avocado oil. Try to use high quality if you can.
- salt, black pepper, garlic powder
- Celery and parsley – finely chopped
- cooked farro
- shelled pistachios – I used the raw, salted variety. This brand is great!
- dried cranberries
Dressing:
- olive oil
- balsamic vinegar
- maple syrup
- tahini
- garlic clove – minced
- salt/pepper to taste
How to Make Broccoli Crunch Salad
Preheat the oven to 400 degrees F.
In a large bowl, toss the broccoli florets and chickpeas in the salt, pepper, and oil.
Spread evenly on a parchment lined baking sheet. How cool are these pre-cut ones?
Bake for 30-35 minutes.
Whisk all of the dressing ingredients in a medium bowl.
Combine the remaining salad ingredients in a large mixing bowl with the cooked broccoli and chickpeas.
Toss in the dressing and serve.
Substitutions and Variations
Nuts and Seeds: feel free to add sunflower seeds or pepitas and swap out the pistachios for almonds or pecans.
Quinoa: can be substituted for the cooked farro, if desired.
Honey: use in place of maple syrup if you aren’t vegan. Be sure it is pure maple syrup and not maple flavored syrup, though!
Raw broccoli and chickpeas: If you don’t want to roast the veggies you can add them to the salad raw.
I just like the taste and texture better using roasted veggies in this salad recipe. I also digest broccoli better when it has been cooked 🙂
Dressing: some like to use a Greek yogurt/mayo based dressing on broccoli salads, so if you prefer that would work as well.
Cheese: add your favorite cheese before serving.
How to Store
Broccoli crunch salad is best when eaten in the first 1-2 days since the nuts start to lose their crunch after that.
What to Serve With
Serve crunchy broccoli salad with spicy chicken burgers, grilled pineapple teriyaki chicken kabobs, or grilled salmon.
More Amazing Salad Recipes:
- Tuna Salad with Capers
- High Protein Pasta Salad
- Marinated Chicken Salad with Garlic Rosemary Vinaigrette
- Quinoa Pasta Salad
- Healthy Egg Salad with Dill
- Brussel Sprout Salad with Honeycrisp Apple Dressing
Broccoli Crunch Salad
Ingredients
Salad Ingredients:
- 4 small heads broccoli – cut into small florets
- 1 can chickpeas – drained
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 stalks celery – finely chopped
- 1 bunch parsley – finely chopped
- 1 cup cooked farro
- 1 cup shelled pistachios – raw salted
- 2 tbsp dried cranberries
Dressing:
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 garlic clove – minced
- salt/pepper to taste
Instructions
- Preheat oven to 400F degrees.
- Toss the chickpeas and broccoli in oil, salt, pepper and garlic powder.
- Add to a sheet pan lined with parchment paper.
- Bake for 30-35 minutes.
- Add all dressing ingredients to a bowl and whisk until fully combined.
- Add cooked broccoli and chickpeas to a bowl along with the remaining salad ingredients.
- Pour dressing over salad and toss together all ingredients until everything is fully immersed in dressing.
- Enjoy!