Esta Salada de brócolis vegana recipe with crunchy raw broccoli florets packed with plant-based proteins from roasted chickpeas, sunflower seeds, and creamy tahini lemon dressing. Bonus, this vegan broccoli salad recipe is also gluten-free, and dairy-free.
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Salada de brócolis vegana
Ingredientes
- 2 small heads Brócolis - feet removed, florets cuts into tiny pieces, 4 cups
- ½ pequeno Cebola Vermelha - finamente cortado
- ½ xícara Tomate cereja - cut in quarter
- ½ xícara noz-pecã - or walnuts, finely chopped
- ¼ xícara Sementes De Girassol
- ½ xícara Oxicocos secos
Smoked paprika chickpeas
- 1 pode Grão-de-bico - (15oz) rinsed and drained
- 1 colher de sopa Azeite
- ½ colher de chá Páprica defumada
- ¼ colher de chá Pó de alho
- ¼ colher de chá sal
Lemon tahini dressing recipe
- ¼ xícara Tahine
- 3 colheres de sopa Água
- 1 colher de chá Mostarda de Dijon
- 1 colher de chá Maple Syrup
- ¼ xícara Suco de limão
- ¼ colher de chá Pó de alho
- ¼ colher de chá Pó de cebola
- ¼ colher de chá sal
- ¼ colher de chá Pepper
Instruções
- Trim the broccoli heads, remove their feet, and cut each floret into small pieces. You should get 4 cups of small raw broccoli florets. Set them aside in a large salad bowl.
- Warm the olive oil in a large skillet over medium heat. Stir in the drained, canned chickpea, and fry for 1 minute. Then, sprinkle spices: smoked paprika, garlic powder, salt, and pepper. Stir and cook the chickpeas over medium heat for about 2 minutes until fragrant. They won't get very crispy. Scroll up in the post for the oven-roasted method to make crunchy chickpeas. Remove the chickpeas from the heat. Set aside in a bowl.
- In the same skillet, add sunflower seeds and finely chopped pecans. Stir and fry for 1 minute or just until fragrant.
- To assemble the salad, add the tiny broccoli pieces onto a large serving bowl, top with diced red onion, diced tomatoes, dried cranberries, toasted pecans and seeds, and crispy chickpeas.
- Serve with tahini lemon sauce.
molho de tahine e limão
- Add all the dressing ingredients into a tall glass mason jar, close the lid, shake vigorously until combined. Store for up to 2 weeks in the fridge.
Nutrição
Ingredientes e Substituições
You only need a few simple ingredients and just 15 minutes to make this chickpea broccoli salad vegan recipe.
Para a salada você precisa:
- Floretes de brócolis – Remove the broccoli feet and cut the broccoli florets into small tiny pieces.
- Cebola Vermelha – Finely chopped or sliced based on your preference.
- Nozes-pecã ou nozes comuns – Depending on taste, but pecans marry very well with broccoli, so it’s our recommendation.
- Sementes De Girassol or pumpkin seeds.
- Oxicocos secos – or dried raising.
For the roasted chickpeas, you will need:
- Grão de bico enlatado – One can of drained, rinsed chickpeas. You can also soak raw chickpeas and cook following your packaging instructions if you like.
- Olive oil or Avocado Oil to roast the chickpeas in a frying pan.
- Páprica defumada or regular paprika powder if you can’t find the smoked version.
- Pó de alho – or fresh crushed garlic.
For the tahini dressing – this is a healthy replacement for vegan mayo – you need:
- Tahine – It’s sesame paste!
- Maple Syrup – or any other liquid sweetener like coconut sugar or agave syrup.
- Suco de limão or apple cider vinegar – Any acidic ingredient like this works.
- Mostarda de Dijon – or American mustard for a milder taste.
- Pó de alho – or fresh crushed garlic.
- Pó de cebola – or fresh onion chopped very finely.
How To Make Vegan Broccoli Salad (in Pictures)
It’s the easiest vegan salad recipe for lunch or as a side dish to summer BBQ.
Sugestão de publicação
I love this recipe as a light lunch or side for a summer BBQ table. It also tastes great, wrapped in coconut flour flatbread, Pão achatado com 2 ingredientes, ou Tortilhas de Espinafre to make a fresh, crunchy veggie wrap. You can also add my Molho de Missô e Tahine on top of the salad; it’s delicious! You can serve this salad on the side of my Almôndegas de Tempeh, Almôndegas de PTS (Proteína Texturizada de Soja), ou Couve-flor Buffalo na Air Fryer.
Substitutions And Swaps
This vegan broccoli salad is versatile, and you can swap and substitute many ingredients to make it more appropriate to your taste or diet. For example, you can swap:
- Tomates – Swap for grated carrots, grated beetroots, or chopped red bell pepper.
- Grão de bico – Slice mushrooms thinly and stir fry. This is a great option for making a low-carb keto vegan broccoli salad.
- Nozes e sementes – Any kind of nuts and seeds taste amazing in this salad, including sliced almonds, walnuts, hemp seeds, or pumpkin seeds.
- Tahine – If you don’t like the slightly bitter taste of tahini, swap for almond butter or peanut butter. Both options make a tasty vegan salad dressing that goes well with broccoli and packs the salad with proteins.
Mais receitas de saladas veganas
I have other great recipes for salada saudável on the blog. Check them out!
Made this broccoli salad. Tastes amazing. Didn’t have pecans so used cashews. Still awesome
Obrigado!!
This is hands down, THE BEST broccoli salad I have ever tasted! I make it oil free leaving out the olive oil when I cook the chick peas. ( I use aqua fava from the can instead). My whole family loves this salad so much, I’ve been preparing it every weekend. What a great way to eat more raw broccoli!
I have had a salad similar to this, and i have made all kinds of substitutions and they we’re all great tasting