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  • Gina Connors

Broccoli Carrot Chickpea Salad

I love this crunchy salad that's filled with a lot of flavor, and topped with a delicious tahini dressing. The salad is packed with plenty of protein and fiber for a satisfying meal or a side dish and it takes less than 20 minutes to prepare!





Prep Time: 20 minutes

Serves: 4



Ingredients for the salad

  • 1 head of broccoli, finely chopped

  • 1 cup of shredded carrots

  • 1 (15 oz) can of chickpeas, rinsed and drained

  • 1/2 cup of chopped walnuts

  • 1/2 cup of dried cranberries

  • 1 tablespoon of hemp seeds

Ingredients for the dressing

  • 1/4 cup of tahini

  • 1/2 lemon, juiced

  • 3-5 tablespoons of warm water, to thin the dressing

  • 2 cloves of garlic, finely chopped

  • 1/2 tablespoon maple syrup

  • 1/2 tablespoon freshly grated ginger

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon of salt

  • Freshly ground pepper, to help the absorption of the turmeric


Step 1. In a large bowl combine finely chopped broccoli, shredded carrot, chopped walnuts, dried cranberries and hemp seeds. Set aside.


Step 2. Make the dressing by whisking together the following ingredients: tahini, lemon juice, warm water, maple syrup, garlic, ginger, turmeric, salt and pepper. Drizzle over salad and combine thoroughly.


Step 3. Serve with fresh lemon squeezed over salad, or place in the fridge for later. The salad will last and serve well in the fridge for up to 5 days.


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