ito Vegan na Brokuli na Salad 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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Vegan na Brokuli na Salad
Ingredients
- 2 small heads Brokuli - feet removed, florets cuts into tiny pieces, 4 cups
- ½ maliit Pulang sibuyas - makinis na diced
- ½ tasa Maliit na kamatis - cut in quarter
- ½ tasa pekan - or walnuts, finely chopped
- ¼ tasa Mga Binhi sa Sunflower
- ½ tasa Tuyong mga kranberya
Smoked paprika chickpeas
- 1 maaari tsikpi - (15oz) rinsed and drained
- 1 kutsara Langis ng oliba
- ½ kutsarita Pinausukang Paprika
- ¼ kutsarita Bawang Powder
- ¼ kutsarita Asin
Lemon tahini dressing recipe
- ¼ tasa tahini
- 3 tablespoons tubig
- 1 kutsarita Dijon Mustasa
- 1 kutsarita Maple syrup
- ¼ tasa Lemon juice
- ¼ kutsarita Bawang Powder
- ¼ kutsarita Pulbos ng sibuyas
- ¼ kutsarita Asin
- ¼ kutsarita Paminta
tagubilin
- 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.
Tahini lemon dressing
- 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.
Pagkain
Ingredients at Substitutions
You only need a few simple ingredients and just 15 minutes to make this chickpea broccoli salad vegan recipe.
Para sa salad na kailangan mo:
- Mga Bulaklak ng Brokuli – Remove the broccoli feet and cut the broccoli florets into small tiny pieces.
- Pulang sibuyas – Finely chopped or sliced based on your preference.
- Pecans or Walnuts – Depending on taste, but pecans marry very well with broccoli, so it’s our recommendation.
- Mga Binhi sa Sunflower or pumpkin seeds.
- Tuyong mga kranberya – or dried raising.
For the roasted chickpeas, you will need:
- Canned Chickpeas – 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.
- Pinausukang Paprika or regular paprika powder if you can’t find the smoked version.
- Bawang Powder – or fresh crushed garlic.
For the tahini dressing – this is a healthy replacement for vegan mayo – you need:
- tahini – It’s sesame paste!
- Maple syrup – or any other liquid sweetener like coconut sugar or agave syrup.
- Lemon juice or apple cider vinegar – Any acidic ingredient like this works.
- Dijon Mustasa – or American mustard for a milder taste.
- Bawang Powder – or fresh crushed garlic.
- Pulbos ng sibuyas – 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.
Paghahatid ng Mungkahi
I love this recipe as a light lunch or side for a summer BBQ table. It also tastes great, wrapped in coconut flour flatbread, 2-Ingredient Flatbread, O Spinach Tortilla to make a fresh, crunchy veggie wrap. You can also add my Miso Tahini Dressing on top of the salad; it’s delicious! You can serve this salad on the side of my Tempeh Meatballs, TVP Meatballs, O Air Fryer Buffalo Cauliflower.
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:
- mga kamatis – Swap for grated carrots, grated beetroots, or chopped red bell pepper.
- Chickpeas – Slice mushrooms thinly and stir fry. This is a great option for making a low-carb keto vegan broccoli salad.
- Mga Nuts at Seeds – Any kind of nuts and seeds taste amazing in this salad, including sliced almonds, walnuts, hemp seeds, or pumpkin seeds.
- tahini – 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.
More Vegan Salad Recipes
I have other great recipes for malusog na salad on the blog. Check them out!
Made this broccoli salad. Tastes amazing. Didn’t have pecans so used cashews. Still awesome
Salamat!!
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