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Recipe by Brynie Greisman

Broccoli and Chickpea Salad

Broccoli and Chickpea Salad add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

The first time I tested this salad, one of my guests literally hogged the bowl of salad and ate most of it! It was funny because I thought it still needed a little tweaking. The second time it was perfect, and everyone at the Shabbos table enjoyed it!

Typical broccoli salad is dressed with mayonnaise. Although this dressing mimics mayonnaise in its texture, it has a richer and more nuanced flavor that adds distinction and more nutritional benefit.

Ingredients

Salad

  • 1/3 cup pomegranate seeds

  • generous handful red grapes, cut into quarters

Dressing

  • 1 full teaspoon vinegar + 3 tablespoons unflavored soy milk, combine and let sit a few minutes until thickened

  • 2 tablespoons almond butter, smooth preferred, such as Gefen

  • 1 tablespoon Mighty Sesame Tahini

  • 2 tablespoons Tuscanini Olive Oil

  • 1 and 1/2 tablespoons lemon juice, or to taste

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Salad

1.

Soak the diced onion in a small bowl of cold water for 10 minutes (to make it less sharp), and drain.

2.

Combine the onion with the other salad ingredients in a large bowl.

Prepare the Dressing

1.

Place all dressing ingredients in a small container and whisk together or blend with an immersion blender.

2.

Pour the dressing over the salad before serving and mix well.

Tips:

To save time, defrost broccoli in the microwave and drain before using.

Credits

Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.

Broccoli and Chickpea Salad

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