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Broccoli Chickpea Apple Salad Recipe
Isla Marie

Broccoli Chickpea Apple Salad

This Broccoli Chickpea Apple Salad Recipe features raw broccoli, canned chickpeas, diced apples, and dried cranberries tossed in a tangy tahini dressing. Vegan, gluten-free, and ready in 20 minutes, it serves 4 as a main or 6 as a side. Below, you’ll find ingredients, equipment, instructions, and tips for a nutritious, crowd-pleasing salad.
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Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: American, Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For 4–6 servings:
  • 4 cups broccoli florets: Finely chopped or shaved about 1 medium head.
  • 1 15 oz can chickpeas: Drained and rinsed (or 1.5 cups cooked chickpeas).
  • 1 medium apple: Honeycrisp or Granny Smith diced.
  • 1/4 cup red onion: Finely chopped optional for sharpness.
  • 1/3 cup dried cranberries: For sweetness.
  • 1/4 cup sunflower seeds: Toasted for crunch (or slivered almonds).
Tahini Dressing
  • 3 tbsp tahini: Stirred well for smoothness.
  • 2 tbsp fresh lemon juice: For brightness.
  • 1 tbsp maple syrup: For sweetness.
  • 1 tbsp olive oil: For richness.
  • 1 clove garlic: Minced.
  • 2 –3 tbsp water: To thin dressing.
  • 1/4 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.

Equipment

  • Large Mixing Bowl: For tossing salad.
  • Small Bowl or Jar: For mixing dressing.
  • Cutting Board and Knife: For chopping broccoli, apple, and onion.
  • Measuring Cups and Spoons: For accuracy.
  • Tongs or Salad Servers: For tossing and serving.
  • Small Skillet (Optional): For toasting sunflower seeds.

Method
 

  1. Prep Broccoli: Finely chop broccoli florets into small, bite-sized pieces or use a food processor for a shaved texture. Place in a large bowl.
  2. Prep Other Ingredients: Drain and rinse chickpeas. Dice apple. Finely chop red onion (if using).
  3. Toast Seeds (Optional): In a dry skillet over medium heat, toast sunflower seeds for 2–3 minutes until golden, stirring frequently. Cool slightly.
  4. Make Dressing: In a small bowl or jar, whisk tahini, lemon juice, maple syrup, olive oil, garlic, salt, pepper, and 2 tbsp water until smooth. Add more water if needed for pourable consistency.
  5. Assemble Salad: Add chickpeas, apple, red onion (if using), cranberries, and sunflower seeds to the bowl with broccoli. Drizzle with dressing and toss gently to coat.
  6. Serve: Serve immediately or chill for 10–15 minutes to meld flavors.

Notes

Broccoli Prep: Chop finely for easier eating; blanch for 1 minute if you prefer softer broccoli.
Gluten-Free: Naturally gluten-free; confirm tahini and chickpeas are certified gluten-free.
Vegan: Fully vegan with no dairy or animal products.
Make-Ahead: Prep broccoli, chickpeas, and dressing up to 1 day ahead; assemble before serving.
Nut-Free Option: Use sunflower seeds or omit seeds entirely.