New recipes

Broccoli, cauliflower and chickpea salad recipe

Broccoli, cauliflower and chickpea salad recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 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.

Recently viewed

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.

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)


  • 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.

Delicious Broccoli Recipes

Tandoori Broccoli Mushroom Wrap


Who doesn’t love delicious wraps? They’re easy to prepare and convenient to eat.

This recipe bursts with flavor, if you love curry then this is one you simply must try.

A great recipe to impress your friends or just to treat yourself with!

Broccoli Salad with Creamy Cashew Dressing

Anna Banana

Vibrant, aromatic, and flavorful, this salad is a total hit. The combination of veggies and other ingredients provide you with a variety of flavors and textures. Not to mention the color!

The dressing takes the dish to another level. This recipe is ideal for sharing.

This is the perfect Summer salad and best of all, it’s easy to make and versatile so you can use whatever you have!

Broccoli Cheese Soup

Food Faith Fitness

Need a hearty meal that’ll make you feel warm and cozy? You simply must try this plant-based version of this classic dish!

The night before planning to make this, soak your cashews as this will yield the best results.

After that, you basically need 15 minutes to bring this to the table. Simple and straightforward!

Garlic Roasted Broccoli

The Seasoned Mom

Simplicity is the very definition of this recipe. The flavor of garlic combines perfectly with the broccoli’s freshness, making this the ultimate side dish.

For even more flavor, roast them for just a little longer as this will add more texture.

This is how you take a classic dish and give it a twist. I love these so much I just add basmati rice for the perfect meal.

Broccoli Raisin Salad

Eating Bird Food

This is really unique, I’ve never considered a salad quite like it.

The dressing may have a good few ingredients but they are all well thought out and once you taste it, you’ll be using it for everything.

Perfect as a side-dish or even a meal in itself!

Broccoli Cheese Casserole

Connoisseurus Veg

A dish like is of restaurant-quality yet not difficult or complicated to create.

The veggies melt in your mouth with all the other flavors, you can taste them individually and together too, do take your time and enjoy this wonderful meal.

It looks elegant and yet you won’t have any problems sourcing any of the ingredients in your local supermarket.

Sesame Teriyaki Tofu and Roasted Broccoli Sheet Pan Dinner

May I Have That Recipe

Asian cuisine is easily one of my favorites so I was excited to try this. Visually, it’s extremely appealing and will look great on the table for that special meal.

Sesame seeds go well with teriyaki so you already know this was well thought out. If you’ve never tried it before go ahead, it adds a new dimension of flavor to your veggies.

With broccoli and tofu combined, this dish is perfect on it’s own or will be great with your favorite rice.

Broccoli Cauliflower Chickpea Bowl with Tahini Lemon Sauce

Skinny Fitalicious

Incredibly easy to make, this is perfect for every occasion, a quick snack, a full meal or even movie night!

Perfect for snacking, this dish wins at any time of the day. The dressing is truly wonderful and brings all the vegetables together.

You can swap out any of the ingredients with whatever you have that needs eating so perfect for using up left-overs.

Easy Green Bean Broccoli Stir Fry

Veggie Inspired

I’m grateful to recipe developers like Jenn, who come up with simple and yet incredibly healthy and nutritious dishes like this.

If you follow the recipe exactly, you’re looking at just 98 calories per serving, if that wasn’t enough, it’s gluten-free too!

Easy to pair with virtually any meal, you’re going to love it.

Kung Pao Broccoli and Tofu

Dianne’s Vegan Kitchen

Another Asian dish makes its way to our list with its spicy goodness.

Taking Kung Pao up a notch is this combo of broccoli and tofu, stir-fried to perfection.

You don’t have to be a pro in the kitchen to make this, it’s almost too easy to make. Simply follow the instructions and this will be on your table in no time, more healthy and tasty for the next time you need a take-out fix. It’ll be cheaper too!

Personally, I think it works fine with noodles, but rice is also a good alternative.

Veggie Pakora with Sweet Potato and Broccoli

Elephantastic Vegan

If you’ve never had pakora before you must start here today!

This classic Indian dish is perfect and goes with any Indian meal. You could buy pakoras, but they can be expensive and really, you can taste the difference when they are home-made!

Firecracker Broccoli Ramen

Rabbit And Wolves

Ramen noodles are a thing, but Lauren ditched the artificial flavorings often seen accompanying them. Here she went all out by adding broccoli and a firecracker sauce.

The sauce packs a spicy kick with a hint of sweetness and somehow brings all the flavors together.

The crispy broccoli complements the noodles’ al dente bite, and the sauce coats them both nicely. Enjoy!

Cheesy Broccoli Quinoa Bites with Sriracha Aioli

Blissful Basil

Simply irresistible, these bites are perfect appetizers for parties or other occasions like a lunch gathering.

Incredibly easy to make but, the real advice here is, make sure you have the recipe handy as everybody that eats one of these will want it.

Charred Broccoli with Soy Peanut Sauce

With Food And Love

This recipe is more like comfort food to me. Except this comfort food is super healthy!

If you’re watching out for your sodium levels, then good news as this dish uses low-sodium soy sauce.

You can opt for salt-free peanuts as well, and the end result is still flavorful thanks to the ingredients that work really well with each other.

Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas and Miso Maple Dressing

Vegan Richa

Looking for an all-around dinner to satisfy your sweet and sour cravings? Try this!

This dish is has everything you need, it’s loaded with vegetables that have different textures and flavors, tofu and more.

Add pepper flakes if you want added spice or other condiments like cinnamon or oregano depending on your taste. Fantastic and super easy!

4-Ingredient Broccoli Tater Tots

She Likes Food

It’s amazing how the simplest of ingredients can produce the most delectable meals.

These tater tots are so good you can barely resist overindulgence. And afterwards, you may find yourself still craving more! We won’t judge.

Be creative in making your dipping sauce, as anything works with this dish.

Crunchy Asian Broccoli Salad

Jennifer’s Kitchen

Shredded broccoli stalks are the main attraction for this salad. You can either shred them yourself or simply get broccoli slaw from the grocery’s fresh produce section.

The best part is that you won’t need to put in much effort to prepare it. One of the easiest recipes I have ever seen.

Perfect for those who need a great-tasting salad on the fly!

Citrus Tahini Soba Noodles and Broccoli

Tori Avey

Savory, flavorful, and simple, that’s how a recipe like this one makes it to my list of favorites!

Tori recommends you use a branded soy, orange and ginger sauce as it coats the noodles well. However, if you are unable to source this, you could easily use your favorite soy sauce and add ginger and orange zest.

Broccoli adds a great layer of crunchy texture. Overall, it’s a great meal, especially good if you need something quick and easy after work.

Broccoli Slaw Salad with Creamy No Mayo Dressing

Flavor the Moments

Yes, you got it right, no mayo yet still super creamy!

Marcie made this colorful dish, featuring her 3-ingredient coleslaw dressing recipe.

Expect rich, sweet, and fresh flavors when you dig into this nutritious assortment of fruits and vegetables. Yum!

Garlicky Kale Salad with Balsamic Tofu and Broccoli

Whisk And Shout

Cruciferous greens are some of the healthiest vegetables you can find. Broccoli and kale are part of this family, so combining both in one dish makes for a very nutritious meal.

If you’re into garlic, this fabulous recipe comes with plenty of it!

Serve as is or with your favorite rice!

Easy Paleo Detox Broccoli Salad

Contentedness Cooking

This wonderful recipe is a great alternative to a regular salad and looks great too.

With just five ingredients, this salad will be ready in no time at all.

Perfect for those Summer afternoons when you want something light but satisfying.

Easy Vegan Parmesan Roasted Broccoli


Roasting vegetables enhances their taste and texture. Take this broccoli dish for instance. It’s charred, caramelized, and super crunchy!

Vegan parmesan, either get it from the store or make your own by pulsing nutritional yeast and pine nuts in a food processor a few times, job done!

Put them on your pasta, salad, or eat as they are. You’ll love them.

Broccoli Tots with Quick Curry Ketchup

Olives For Dinner

Erin, the recipe author, created a real gem here!

Simply put, this is easy and super quick to create. The ketchup is just awesome and my new favorite! More importantly, if you’re struggling to get your kids to eat vegetables, this is the golden key!

Broccoli Apple Salad with Creamy Lemon-Tahini Dressing

Kitchen Treaty

Here’s a great salad using simple ingredients. It boasts creaminess and tang with a delightful dressing.

It’s super easy to make and very light. You could easily swap-out any of the ingredients and use whatever you have that needs eating.

I call it a perfect left-over dish!

Crispy Orange Seitan and Broccoli

The Curious Chickpea

Eva says this is a must-make, and we totally agree! The balance of citrusy sticky seitan and crisp broccoli are a dream come true. You will never miss Chinese take-out again! It’s a perfect treat mid-winter, or any time you have a craving for Chinese cuisine.

This recipe uses store-bought seitan or other veggie meat of your choice, which helps cut down the prep time. If you make your own seitan, we encourage you to use it with this recipe!

The Best Vegan Broccoli Salad


If you have left-over broccoli and need a super quick and easy recipe, grab this.

It’s incredibly healthy and I love how it can be a quick snack or a meal, depending on how much you make.

Broccoli Tofu Stir Fry

Build Your Bite

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

I love this because all of its ingredients are simple, and very affordable.

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!

Alfredo with Broccoli

Show Me The Yummy

Putting cauliflower in alfredo sauce is genius! It naturally complements broccoli since they’re from the same family of vegetables.

Make sure you roast your broccoli before putting them into the pan along with your pasta.

It’s yummy, garlicky, and lemony! Healthy comfort food at its finest!

Broccoli-Bacon Vegan Hand Pies

Glue And Glitter

Bite into these savory pies any time, anywhere. They’re very flavorful and rich.

It’s almost unbelievable these pies contain only seven ingredients.

If you’re kids struggle to eat their veggies, these pies are one way to sneak them in. They’ll love them and so will you!

Charred Broccoli and Tofu-Stuffed Avocados with Sweet Lemon Curry Sauce

The First Mess

When creative presentation and mouthwatering flavor meet, this is the outcome.

As long as you’ve charred your avocados and veggies, how you want to assemble them is entirely up to you. Next time you’re hosting a party, these are most definitely a must!

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

My Fussy Eater

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

Watch the video: Broccoli- og blomkålsgratin - Opskrift #181