Broccoli Crunch Salad
100%
0
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories693 kcal (35%)
Total Fat52.3 g (75%)
Carbs46.1 g (18%)
Sugars11.1 g (12%)
Protein17 g (34%)
Sodium1244.3 mg (62%)
Fiber13.3 g (48%)
% 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.
Notes
0 liked
1 disliked
There are no notes yet. Be the first to share your experience!
![*0352kcal[9.0][10/10]* Cumin-Roasted Aubergine Wedges with Pumpkin Seeds, Pine Nuts, Pomegranate & Yogurt Dressing](https://art.whisk.com/image/upload/fl_progressive,h_264,w_214,c_fill,dpr_2.0/v1686513937/v3/user-recipes/60b356d7b65816d0f9596e489911882a.jpg)
