Looking for a delicious way to use up produce in your refrigerator? Broccoli Crunch Salad, loaded with vegetables and heart chickpeas, is sure to be a new favorite.
Every so often I stumble across a fun new recipe that I can’t stop thinking about and Broccoli Crunch Salad is no exception. One night I was browsing TikTok and came across and woman furiously chopping vegetables. My curiosity was immediately piqued, because my love language is tiny, tiny chopped vegetables no matter what I’m making.
The longer I watched, I knew I needed to recreate this salad ASAP. Thankfully, my mom is as obsessed with hearty salads as I am, so we got together to make our own Broccoli Crunch. When I tell you that I could have eaten the entire bowl, I’m not lying. That’s saying a lot, because this recipe makes a good bit of food. If you’re looking for something hearty and a way to use up produce you likely already have on hand, today’s recipe is for you.
Broccoli Crunch Salad
I’ll be hones and say that the most time consuming part of this recipe is chopping the vegetables, but making the pieces super tiny is so key. It just tastes better, I can’t explain it!
Another thing worth pointing out is that putting all the ingredients into a Beast blender (or Magic Bullet type blender) is another key point. I didn’t get the same consistency from whisking, though maybe I wasn’t whisking vigorously enough. TBD. But I highly recommend emulsifying the dressing in something motorized.
If you want to make this Broccoli Crunch Salad at home, you will need:
2 heads of broccoli, chopped small and steamed
1 can of chickpeas, roasted
1 small red onion, diced
1 red pepper, diced
1 orange pepper, diced
1 green pepper, diced (you could also use yellow. We had green so we rolled with it!)
1 English cucumber, diced
2-3 carrots, diced
For the dressing:
1/3 cup avocado oil
3 tbsp Dijon mustard
1 1/2 tbsp honey
2 tbsp apple cider vinegar
1 tbsp Greek yogurt
1 tbsp lemon juice
handful of sliced almonds (I didn’t measure. Maybe around 1 cup?)
1. Steamed your chopped broccoli pieces.
2. Roast one can of chickpeas in the oven.
3. When all ingredients are chopped, put them in a large bowl.
4. Emulsify dressing ingredients in a blender.
5. Drizzle dressing over ingredients (can do this individually or on the salad as a whole) and enjoy!
If you liked this post you might also enjoy Stuffed Butternut Squash