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Broccoli, cauliflower and chickpea salad recipe

Broccoli, cauliflower and chickpea salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Broccoli salad

Broccoli, cauliflower, chickpeas and cashews are topped with a homemade tahini lemon dressing in this gluten free salad bowl recipe.

3 people made this

IngredientsServes: 5

  • 70g cashews
  • 350g broccoli florets
  • 400g cauliflower florets
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 1 (400g) tin chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 teaspoon salt

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours. See footnote.
  2. Preheat oven to 200 C / Gas 6. Line 2 baking trays with baking paper or spray with cooking spray.
  3. Spread broccoli and cauliflower on 1 baking tray and season with garlic powder, salt and pepper. Spread chickpeas on the other baking tray and season with salt and pepper.
  4. Roast in the preheated oven until broccoli, cauliflower and chickpeas are softened and cooked through, about 30 minutes.
  5. Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
  6. Transfer broccoli, cauliflower and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.

Soaking nuts:

For vegans and vegetarians who rely on nuts as one of the main sources of protein and vitamins – soaking the nuts in water will begin the germination process, making them easier to digest and to get the most nutrients.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

by Nicole Barnabé

I subbed a half-cup of peanut butter for the cashews. Then I ate half of it in one sitting. Considering that I generally only eat vegetables out of guilt, I’d have to say that this is delicious.-13 Mar 2018

by DL

WE loved it as a vegetarian dinner dish! It was my first time using Tahini, so the consistency was very thick. I had to add a couple tablespoons of water to get the sauce to spread over the veggies.-01 Jan 2018

by Kcooks

Farm boxes can be challenging and I was looking for a cauldiflower recipe that might include some of the other produce gracing my crisper drawer. This worked perfectly since I had the ingredients for both hummus and tahini. My only change in ingredients was using green romanesco rather than broccoli. (Did I mention the challenge of farm boxes?) To keep the garbanzo beans from getting too crunchy I put them in the oven 10 minutes later. When making the dressing I alternated adding a tablespoon of olive oil with a tablespoon of water until the blender could smoothly blend the mix. It was thick but coated the roasted veggies well. No one in my family eats cooked cauldiflower by choice but I served this as a main dish and had no left overs. Would I run out to buy the ingredients to make again? Probably not. Will I keep the recipe for future seasonal cauliflower delivery? Definitely!-27 Oct 2017


Best & Easiest Vegan Broccoli Salad

The BEST And Easiest Vegan Broccoli Salad you will ever have! With apples, dried cranberries, crisp grapes, red onions, sunflower seeds and a deliciously creamy, sweet and tangy mayonnaise based dressing. Perfect summer potluck recipe!

Vegans, vegetarians and meat eaters alike devour my healthy broccoli salad at parties, Bbq's and potlucks, and nobody misses the bacon or cheese either! It&rsquos that good!

So say no to a pre packaged salad! You will not need it. This salad is so easy and the taste is far superior.

This is honestly one of my favourite salads to make for a gathering and also one of my favourite ways to eat broccoli, lol!

This Salad is pretty versatile so feel free to swap out some of the ingredients if you like.


Broccoli Slaw Recipe Ingredients

Another great thing about this broccoli slaw recipe? It uses an entire head of broccoli, stalk and all! Here’s how I prepare it:

  • First, slice the broccoli florets off the stalk. You want really small florets for this recipe, so cut away as much of the stalk as you can. Use your hands to break the florets into little pieces, and measure 2 cups.
  • Next, trim off any tough, woody parts of the stalk. I slice off the bottom 1/4-inch of the stalk with a knife and use a vegetable peeler to peel away any thick skin.
  • Then, slice the stalk into thin planks, like the ones pictured above. Cut the planks into 1 1/2-inch matchsticks. Or, if you have a julienne peeler, leave the stalk intact and use the peeler to slice it into thin strips. Work until you have 3 cups julienned broccoli stems, from 1 very large or 2 medium heads of broccoli.

When your broccoli’s ready, prep the remaining ingredients:

  • Sliced cabbage and julienned carrots – They add vivid color to this broccoli slaw recipe.
  • Red onion – For sharp depth of flavor.
  • Dried cranberries – They add sweet-tart flavor and delicious chewy texture.
  • Sliced almonds – For a yummy nutty crunch.
  • And coleslaw dressing – Nope, not the kind from the grocery store! I make my own with good-quality mayo, apple cider vinegar, Dijon mustard, and maple syrup. I mix in celery seeds when I make traditional coleslaw, but I omit them in this broccoli slaw recipe. And heads up – you won’t need all the dressing. Start with 3/4 of it and add more to taste.

Find the complete recipe with measurements below.

Once you slice the veggies, this broccoli slaw recipe is SO simple to make! Just whisk together the dressing ingredients, measure the almonds and cranberries…


Pan-fried Chickpea Salad Recipe

I did my best to sneak off to Japan for two weeks without you noticing, and let me start by saying, it is still very much winter there. Rain, sleet, snow, and morning mist all made commendable appearances. One of the first things I did upon arrival in Tokyo was invest in a serious umbrella. It seems no one in Tokyo shelters themselves from the elements with less than a four-foot span. My pocket umbrella was laughable. Needless to say, I can't wait to share some of the highlights and photos with you. The bad news is that it might take me a week or so to organize the photos (and links) of the places we visited. In the meantime, I thought I'd share a simple chickpea salad. This was the first thing I cooked when I got home. A chickpea salad might seem an odd way to get things going in the kitchen again, but a day before we left San Francisco I cooked up a big pot of chickpeas. We didn't put a dent in them, and I tossed them in the freezer before we walked out the door. I don't normally freeze beans, but was happy to see them when I got home, and they held up beautifully. After a quick trip to the farmers market I pan-fried the chickpeas with some baby leeks and a bit of garlic. I used a creamy dressing made with plain yogurt and curry powder, and finished off the salad with plenty of chopped cilantro and chopped red onion. It's a substantial salad, flecked with plenty of color, and I love the way nuttiness of the chickpeas play off the tangy curry-spiked dressing.

You can add all sorts of things to this salad depending on the season - sliced green beans, asparagus, or broccoli florets (all blanched) might be good choices. Or simply add a bit of sauteed spinach. I almost opted out of the curry approach at the last minute, seduced by some vibrant broccoli I picked up along with the leeks at the market. I was thinking that a lemony-broccoli pesto would be a great dressing in place of the curried yogurt. Or how about a version of this salad using Thai curry paste instead of Indian curry powder? In this scenario I might skim some of the coconut cream off the top of a can of coconut milk and use that in place of the yogurt - again thinning it with warm water, coconut water, or broth. If I'm going to make this an entire one-pan meal I might through in some tofu or black lentils for that little extra boost of protein.

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Ingredients

  • Serving Size: 1 (100.2 g)
  • Calories 140
  • Total Fat - 9.3 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 30 mg
  • Sodium - 498.3 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 1 g
  • Sugars - 2.2 g
  • Protein - 6.6 g
  • Calcium - 19.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.1 mg

Step 1

Dice up broccoli and cauliflower to bite size pieces. Small dice the onion. Place all in a large bowl. Set aside. If you are using fresh bacon, fry it crisp and let it cool before you dice it up.

Step 2

In a separate bowl, mix up mayo, sugar or splenda, lemon juice, and vinegar.

Step 3

Add mayo mixture and bacon to veggie bowl. Stir to coat. Add salt and pepper to taste.


Vegan Cauliflower Stew with Broccoli, Chick Peas and Kale

It&rsquos Meatless Monday today and I&rsquod like to share the recipe of my vegan cauliflower stew with broccoli, chick peas and kale. It&rsquos so rich and so aromatic you won&rsquot miss meat at all! The secret is in spices I put in it: turmeric, coriander, cumin, sweet paprika, cayenne and ginger. I also added tarragon which has a unique and pronounced pungent taste, as well as numerous health benefits. In case you are struggling with a cold this winter, make this easy vegan cauliflower stew. It has an anti-inflammatory effect and will relieve symptoms like fever, headache, cough and chest pain.

If you start this year with a healthy way of eating, consider going meatless for at least one day in a week. Meatless Monday, an international non-profit health movement to reduce meat consumption in the world, states that going meatless for at least one day a week can reduce the risk of heart diseases, obesity, diabetes and cancer, as well as restraint the carbon footprint caused by cattle breeding , saving non-renewable energy resources and fresh water. I support this initiative and help promoting it (see the Meatless Monday recipe of the last week). Meatless Monday is organized by Johns Hopkins Bloomberg School of Public Health and by coincidence I&rsquom currently enrolled on their online course on U.S. food system. The course is touching topics like how our food choices affect the world we live in, how the U.S. food system has been formed and what had influenced its formation, as well as how to build a healthier food system and what to do to improve public health. It&rsquos really interesting for me to be a part of this course and I recommend it to everyone who is interested in healthy and sustainable living. The best thing: The course is free! My year starts more than productively and I&rsquom so happy about it!

Back to the vegan cauliflower stew. I&rsquom not a fan of cauliflower. Or I wasn&rsquot a fan of it until I learned other methods of cooking it than just boiling. It&rsquos amazing how its taste emerges into a full-fledged flavor with a rich meaty touch if you cook it in a mixture of diced tomatoes and vegetable broth. All the juices go to the sauce and not in the water you drain in case of boiling. Other veggies add their winter flavors to the stew: my all-time favorite kale, broccoli, onions and tomatoes. This stew is vegan, gluten-free, easy to make and ready in just 30 minutes! See the recipe below and enjoy a steaming bowl of this aromatic stew on a cold winter day.


Spiced whole cauliflower & warm chickpea salad

Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.

Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.

Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now – when you insert a skewer inserted through the middle, it should meet little resistance.

Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.


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We’ve a great broccoli-tofu combo in the house!

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If you love ‘bite’ to your veggies, then this is a must-try. I recommend serving with rice or your favorite noodles. Better than take-out any day!

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You can either serve the ingredients separately or together as described. Either way, the combination of ingredients works!

Thai Broccoli and Cauliflower Rice with Stir Fried Veggies

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So far, we’ve covered recipes where broccoli takes center stage. For this one, broccoli is a secondary ingredient to the with rice.

The beauty of this dish is you decide which veggies you prefer for the stir-fry, so feel free to get creative!


If you can’t eat chickpeas or want to try a variation of this recipe, why not make tofu broccoli stir fry?! It’s also easy to make and all you need in addition is firm tofu.

  • No need to press it, just drain and pat dry the tofu.
  • Slice it into cubes and coat with a little cornstarch.
  • Fry tofu in a pan with some oil for about 10-15 minutes or until crispy from all sides.
  • Remove tofu from the pan and cook the broccoli as stated in the recipe below.


I love serving this curry with:

  • Rice, quinoa, or cauliflower rice as a base
  • Fresh lime juice
  • Chopped peanuts
  • Microgreens

It’s so hearty and fills you up without making you feel overly full!

If you’re as much of a curry fan as I am, I hope this will become a staple in your house too. I think you’re going to love it! Let me know in the comments below if you try and what you think, and be sure to tag me on Instagram if you share a picture there! xoxox


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