Chopped Broccoli Salad with Tahini Dressing

Chopped Broccoli Salad with Tahini Dressing

from cookincanuck.com
Entrees
20 min
6 servings
197 kcal / serving

Who says raw veggies need to be be boring?! This easy chopped broccoli salad with tahini dressing definitely proves otherwise. So much flavor in every bite of this delicious vegan salad.

Ingredients

  • 12 ouncessmall broccoli florets ((about 5 cups))
  • 1can chickpeas (drained & rinsed)
  • 1 largered bell pepper (diced)
  • 1 largecarrot (diced)
  • 2green onions (thinly sliced)
  • ¼ cupslivered almonds (toasted in a dry skillet)
  • 5 largemint leaves (chopped)
  • ¼ cupminced flat-leaf parsley
  • ¼ cuptahini (well-stirred)
  • 1 ½ tablespoonsagave nectar
  • 1 ½ tablespoonslemon juice
  • 1garlic clove (grated on a microplane/zester)
  • ¼ teaspoonkosher salt (or to taste)
  • 4 tablespoonswater

Directions

  1. 1

    Place the broccoli florets in the bowl of a food processor. Pulse a few times until the broccoli is the size of grains of rice. Transfer to a large bowl.

  2. 2

    Add the chickpeas, bell pepper, carrot, green onions, almonds, mint and parsley. Stir to combine.

  3. 3

    Toss with the dressing. Serve.

The dressing:

  1. 1

    In a bowl, whisk together the tahini, agave nectar, lemon juice, garlic and salt. Whisk in the water, using enough to achieve desired consistency.