Broccoli Crunch Salad : Fresh, Nutty & Tossed in Maple Tahini Vinaigrette
This Broccoli Crunch Salad is loaded with roasted broccoli, crispy chickpeas, crunchy pistachios, and sweet dried cranberries — all tossed in a rich balsamic maple tahini dressing. It’s hearty, satisfying, and packed with texture in every bite. Naturally dairy-free, easily gluten-free, and vegan-friendly, this vibrant salad works beautifully as a side dish or a light main. Perfect for warmer days, meal prep, or backyard gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
Salad:
4 small heads broccoli, cut into florets
1 can chickpeas, drained
1 tbsp olive or avocado 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 (or quinoa for gluten-free)
1 cup shelled pistachios
2 tbsp dried cranberries
Dressing:
½ cup olive oil
⅓ cup balsamic vinegar
1 tsp maple syrup
2 tbsp tahini
1 garlic clove, minced
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
Toss broccoli and chickpeas with oil, salt, pepper, and garlic powder.
Spread on a parchment-lined baking sheet.
Roast for 30–35 minutes until slightly crispy and golden.
Whisk all dressing ingredients together until smooth.
In a large bowl, combine roasted broccoli, chickpeas, celery, parsley, farro, pistachios, and cranberries.
Pour dressing over salad and toss thoroughly until evenly coated.
Serve warm or chilled.
Nutrition
- Calories: 350–400 kcal
- Carbohydrates: 30 g
- Protein: 10 g