Chickpea Broccoli Salad with Lemon Tahini Sauce
This crunchy chickpea veggie salad is loaded with nutrition thanks to broccoli, zucchini, kale, red pepper, red onion and almonds. Bonus: you only need 20 minutes to make this simple but delicious meal!
Servings: 5
Ingredients
For the Salad
- 28 oz can or 2 14 oz can chickpeas drained and well-rinsed (approx. 3 cups)
- 1/2 cup raw almonds, chopped 75 g
- 1/4 cup raw sunflower seeds 40 g
- 3 cups chopped broccoli 225 g
- 1 cup diced zucchini
- 1 cup diced red onion 150 g
- 1 red bell pepper diced (1 heaping cup, 175 g)
- 5 cups chopped kale stems removed (150 g)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 cup raisins or dried cranberries
For the Lemon Tahini Dressing
- 6 tbsp tahini 90 g
- 1/4 cup fresh lemon juice
- 1/3 cup water or more as needed to adjust consistency
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast optional
Instructions
- De-stem the kale, cut into bite-sized pieces and place in a large mixing bowl. Use your hands to massage the kale with the lemon and olive oil for 1-2 minutes to soften.
- Drain and rinse the chickpeas and chop all the veggies and the almonds.
- To make the lemon tahini sauce, whisk all the ingredients together until smooth and creamy. Add a little water to adjust the consistency, if needed.
- Add everything to the bowl with the kale and mix well. Season with salt and pepper, if desired.
- Serve immediately or store in the fridge up to 4 days in a sealed container. If storing, store the dressing separately until before serving to help keep the salad fresher.
Notes
This makes 5 large meal-sized servings. Could serve 6-8 as a side.
Nutrition
Serving: 1g | Calories: 624kcal | Carbohydrates: 77g | Protein: 26g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Sodium: 56mg | Potassium: 1265mg | Fiber: 20g | Sugar: 15g | Vitamin A: 3281IU | Vitamin C: 112mg | Calcium: 247mg | Iron: 8mg