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 optional, and vegan friendly.
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!
Notes
- Swap out the farro for quinoa for a gluten free option
Nutrition
Serving: 1Serving
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