Sesame Broccoli Salad
This sesame broccoli salad has 31g of protein per serving and 487 calories!
Jump to recipeThis sesame broccoli salad has 31g of protein per serving and 487 calories!
How to Store
Transfer to an airtight container and store in the fridge for 3-5 days.
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Sesame Broccoli Salad
This sesame broccoli salad has 31g of protein per serving and 487 calories!
Ingredients
for the salad
- 1 400g can chickpeas, drained and rinsed (approx. 240g drained weight)
- 1 broccoli head, cut into small florets (about 250g)
- 3 large carrots, cut into 1 inch batons (about 175g carrots)
- Spices: 1 tsp smoked paprika, 1 tsp ground garlic
- 2 spring onion, finely chopped
- 100g edamame seeds (cooked)
- 50g feta, crumbled
- 1 tsp sesame seeds
- Oil, salt
for the pickled red onion
- 1 red onion, finely sliced
- 100ml wine vinegar or apple cider vinegar
for the dressing
- 100g greek yoghurt
- 1 tbsp red wine vinegar
- 1/2 - 1 tbsp sriracha (adjust to taste)
- 1 tbsp tahini
- 2–4 tbsp water (to adjust consistency)
Method
- Preheat the oven to 200°C (fan). On a large shallow baking tray, toss the chickpeas, broccoli, and carrots with the spices, oil, and a pinch of salt. Roast for 25 minutes, or until golden and tender.
- While the vegetables roast, place the sliced red onion in a small bowl and pour over the vinegar. Let it sit while preparing the rest of the salad.
- Whisk together the Greek yogurt, red wine vinegar, sriracha, tahini, and water until smooth. Adjust consistency as needed.
- In a large bowl, combine the roasted chickpeas, broccoli, and carrots with the spring onions, edamame, feta, sesame seeds, and pickled red onion. Drizzle over the dressing, toss gently, and serve.
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