Vegan Broccoli Chickpea Salad with Tahini Dressing
I often use my Sunday’s to do meal prep and cook a few dishes to eat during the week. While I love how this makes the week easier, I don’t always love spending my Sunday afternoons in the kitchen. That is where super easy make ahead salads like this are key. This vegan broccoli chickpea salad with tahini dressing comes together in about 10-15 minutes with only a handful of ingredients and it holds up so well in the fridge… I may even say it gets better after it sits for a day or two.
INGREDIENTS:
This crunchy satisfying salad only requires a handful of ingredients that are all easy to find. Broccoli and onion are the only produce ingredients, everything else will come out of your pantry (you may even have them on hand already). You will need a can of chickpeas, roasted salted sunflower seeds and dried cranberries for the salad. The dressing is made with a base of tahini which can sometimes be a bit bitter. Personally I love Trader Joe’s tahini and find the flavor very pleasant (read: I often the lick the spoon when I’m using it). The dressing is sweetened with maple syrup and gets a bit of acid from white wine vinegar (I’m sure you could try another vinegar here but this has been my go-to lately and the only one I've used on this salad).
PROCESS:
The only things you really need for this salad is a knife and a big bowl! Grating the broccoli requires a tiny bit of time.You could place chunks into a food processor and use that to chop it down into smaller pieces. I usually use a combo of a box grater and chopping with a knife. I like to peel the exterior part of the stalk (it tends to be super tough) then grate the softer interior with the box grater. Then I use a knife to run through the top (leafy tree) part of the broccoli until I have small chunks and slivers. Or you could do it all with a knife… go with whatever feels right.
Once the broccoli is grated it comes down to mixing. Mix together the salad ingredients in a large bowl. Mix together the dressing ingredients in a small bowl (or measuring cup). Then mix the dressing with the salad… and you are all done.
WHY YOU SHOUD MAKE THIS:
This salad is quick and easy and perfect for making ahead of time. On top of that it is packed with nutrient dense foods. Broccoli is a powerhouse of vitamins, minerals and antioxidants. It is high in vitamin C and vitamin K and is high in fiber, just to name a few of the health benefits. Chickpeas are an excellent form of plant based protein and are another great source of fiber. Tahini, which is made from sesame seeds, is loaded with the good kind of fat (aka saturated fat, polyunsaturated fat and monounsaturated) which is good for your brain and your heart. So basically this delicious and satisfying salad is also great for your health.
IF YOU LIKE THIS SALAD:
I have a few other nutrient dense, make ahead, vegan salads you may also be interested in. This Sweet Potato Black Bean salad is another flavorful salad with lots of cilantro and lim as well as a bit of smokiness from the addition of smoked paprika. This Herby Farro Salad gives you all the carby goodness farro has to offer with lots of flavor from fresh herbs, a bit of salty crunch from roasted almonds and creaminess from chunks of avocado.
