15-Minute Chopped Broccoli Chickpea Salad
A vibrant vegan salad centered on a creamy green tahini dressing made from basil, mint, and aquafaba. Massaged kale, roasted chickpeas, raw broccoli, and cooked spelt create layers of texture and nutrition. Topped with vegan feta, toasted seeds, and pink pickles for brightness and crunch. Protein-forward and satisfying as a main course or substantial side. Dressing keeps for multiple servings.
Ingredients
- 1 ½ oz tahini, runny smooth
- ⅛ cups coconut yogurt, thick
- basil, fresh
- mint, fresh
- ½ lemon, juiced
- 1 clove garlic, peeled
- 5 ½ oz chickpeas, drained
- 4 tbsp aquafaba
- 2 tbsp nutritional yeast
- salt
- pepper
- 2 ½ oz spelt or quinoa, cookedfarro or brown rice1:1 cooked weight
adjust cook time per grain instructions
- 2 ¾ oz kale, shredded
- 1 tbsp olive oil
- 4 oz broccoli, stems and florets
- 1 carrot, large
- 1 ½ oz vegan fetatofu crumbles or cashew cheese1:1vegannut-free optionadds dairy
season crumbles with salt and nutritional yeast
- 2 tbsp toasted seeds or nuts
- 2 tbsp pink pickles
Instructions
- 1
Blend tahini, coconut yogurt, basil, mint, lemon juice, garlic, and aquafaba until smooth.
- 2
Cook spelt or quinoa if not already prepared.
- 3
Massage kale with olive oil and salt in a bowl to soften.
- 4
Finely chop or pulse broccoli florets and stems. Pat chickpeas dry. Shred or julienne carrot into thin strips.
- 5
Spread dressing on plates and layer with massaged kale, grain, broccoli, chickpeas, and carrot.
- 6
Crumble vegan feta over top, scatter toasted seeds and pink pickles, drizzle with additional dressing, and toss to combine.
Tips
Make the full batch of green dressing even if serving one; refrigerated dressing keeps 2-3 days for quick bowls throughout the week.
Pat chickpeas completely dry before chopping to ensure they crisp slightly and stay distinct rather than clumping.
Massage kale aggressively with oil and salt to break down fibers, making it tender and more digestible raw.
Good to Know
Keep assembled salad in sealed container up to 2-3 days. Dressing stores separately for 2-3 days. Do not dress until serving to prevent wilting.
Prepare all components separately: dressing up to 3 days ahead, grains cooked and chilled, vegetables chopped and stored in airtight containers, kale massaged just before serving.
Serve immediately after tossing for maximum texture contrast. Works as a substantial vegan main course or sides with grain bowls.
Common Mistakes
Skip massaging kale to avoid raw kale bitterness and heaviness in finished salad
Wet chickpeas before chopping to avoid mushy texture and separation
Do not blend dressing too long to avoid warm emulsion breaking down aquafaba structure
Substitutions
Vegan Options
season crumbles with salt and nutritional yeast
General Alternatives
adjust cook time per grain instructions
FAQ
Can I prepare this ahead for meal prep?
Yes. Keep components separate: dressing 2-3 days, grains and vegetables in airtight containers 3-4 days, massaged kale in sealed container 1-2 days. Assemble with dressing just before eating to maintain crunch.
What if I don't have aquafaba?
Use plant milk (oat or soy) at 1:1 ratio. The dressing will be slightly thinner but still creamy. Add a touch more tahini if desired for body.
Can I freeze components of this salad?
Freeze cooked grains up to 3 months. Dressing freezes up to 1 month but may separate slightly on thaw (re-blend briefly). Do not freeze fresh vegetables, kale, or cheese.