Broccoli Crunch Salad
100%
0
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories684.5 kcal (34%)
Total Fat52.3 g (75%)
Carbs44.1 g (17%)
Sugars11.1 g (12%)
Protein16.7 g (33%)
Sodium1243.8 mg (62%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 headsbroccoli
cut into small florets
1can chickpeas
drained
1 Tbspoil
1 tspsalt
1 tspblack pepper
1 tspgarlic pepper
½ cupolive oil
⅓ cupbalsamic vinegar
1 tspmaple syrup
2 Tbsptahini
1garlic clove
minced
1 Tbspmiso
can sub with soy sauce or omit
salt
to taste
pepper
to taste
1 bunchparsley
finely chopped
1 cupbulgur wheat
cooked
1 cupshelled pistachios
Instructions
Step 1
Preheat oven to 400 degrees.
Step 2
Toss chickpeas and broccoli in oil, salt and pepper. Add to a sheet pan lined with parchment paper. Bake for 30-35 minutes.
Step 3
Add all dressing ingredients to a bowl and mix until fully combined.
Step 4
Add cooked broccoli and chickpeas to a bowl along with the remaining salad ingredients. Pour over dressing and toss together all ingredients until everything is fully immersed in dressing.
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