Description
Broccoli and Chickpea Crunch Salad delivers a Mediterranean-inspired symphony of textures and flavors. Crisp broccoli florets dance with protein-packed chickpeas, creating a refreshing dish that nourishes both body and palate.
Ingredients
Scale
Main Ingredients:
- 1 medium head broccoli, chopped into small pieces (about 4 cups / 946 milliliters)
- 1 (15-ounce / 425 grams) can chickpeas, rinsed
- 3 ounces (85 grams) crumbled goat cheese
Vegetables and Aromatics:
- 1 yellow bell pepper, chopped
- 2 ribs celery, chopped
- ⅓ cup (79 milliliters) chopped red onion
Dressing and Toppings:
- ¼ cup (59 milliliters) slivered almonds
- ¼ cup (59 milliliters) tahini
- 3 tablespoons (45 milliliters) lemon juice
- 3 tablespoons (45 milliliters) water
- 1 tablespoon (15 milliliters) maple syrup or honey
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Meticulously transform fresh broccoli florets into bite-sized segments, creating uniform pieces approximately 1/2 inch (1.3 centimeters) in size.
- Slice vibrant bell peppers and delicately mince red onion into fine, translucent slivers, ensuring consistent texture and visual appeal.
- Carefully dice crisp celery stalks into slender, quarter-inch (0.6 centimeters) segments to provide a refreshing crunch.
- Transfer all prepared vegetables into a spacious mixing vessel, introducing plump, tender chickpeas for added protein and substance.
- Incorporate crunchy slivered almonds and crumbled artisanal goat cheese to elevate the salad’s textural complexity and flavor profile.
- Craft a harmonious dressing by whisking creamy tahini with pristine water, rich maple syrup, freshly squeezed lemon juice, and a delicate balance of kosher salt and freshly ground black pepper.
- Gradually drizzle the silky dressing over the vegetable medley, ensuring each ingredient receives a luxurious coating.
- Gently toss the entire mixture, allowing flavors to intermingle and create a cohesive, vibrant salad experience.
Notes
- Prepping veggies ahead of time saves precious minutes during busy weeknight cooking sessions.
- Almonds can be toasted quickly in a dry skillet for enhanced nutty flavor and extra crunch.
- Chickpeas provide plant-based protein that keeps this salad filling and nutritionally balanced.
- Leftover salad stays fresh in an airtight container for up to 3 days, making excellent next-day lunch.
- Swap goat cheese with feta or plant-based crumbles for dietary preference adaptations.
- Prep Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: None
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg