Simple Broccoli Salad With Tahini Dressing

Finding a salad that actually fills you up and keeps you satisfied through the afternoon can feel nearly impossible. Most salads leave you reaching for snacks an hour later, and when you’re trying to eat more vegetables without feeling like you’re missing out, it’s easy to fall back on the same boring lunch routine.

That’s where this broccoli salad with tahini dressing comes in: it’s packed with protein from chickpeas, loaded with fresh crunch from raw broccoli and peppers, and topped with a creamy tahini dressing that brings everything together. Plus, you can make it ahead for easy lunches all week long.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp florets and crunchy stems to hold up to the dressing. Look for heads with tight, dark green florets and firm stalks without any yellowing or soft spots, which are signs the broccoli is past its prime. Both regular broccoli and the longer-stemmed varieties (sometimes called sprouting broccoli) work great here, so just grab whatever looks freshest at your store. Don’t bother with frozen broccoli for this recipe since it gets too soft and won’t give you that satisfying crunch you’re looking for in a salad.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Tahini: This is the base of your dressing, so I wouldn’t skip it. However, if you’re in a bind, you can make your own by blending sesame seeds with a bit of olive oil until smooth and creamy.
• Chickpeas: White beans or even cubed tofu work great here. If using tofu, press it first and cube it into bite-sized pieces.
• Almonds: Try walnuts, pecans, or sunflower seeds instead. Toasting them lightly brings out extra flavor no matter which nut you choose.
• Tamari: Regular soy sauce works just fine. If you need a gluten-free option and don’t have tamari, coconut aminos are a good substitute, though slightly sweeter.
• Cranberries: Raisins, chopped dates, or dried cherries all bring that sweet-tart element to the salad.
• Mint: If mint isn’t your thing, you can use all parsley or add fresh cilantro instead for a different flavor profile.
• Maple syrup: Honey or agave nectar work equally well for balancing the dressing. Start with 1 tablespoon and add more to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli salad is over-processing the broccoli in the food processor, which can turn it into mush instead of nice, rice-sized pieces – pulse it just 3 to 4 times and check the texture between pulses to keep it chunky.

Another common error is making the tahini dressing too thick, so add water gradually (a tablespoon at a time) until it reaches a pourable consistency that will coat the salad evenly rather than clump up.

To prevent a watery salad, make sure your chickpeas are thoroughly drained and patted dry with a paper towel before adding them to the mix.

For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving, which gives the broccoli time to absorb the dressing and all the flavors to come together.

What to Serve With Broccoli Salad?

This broccoli salad is pretty filling on its own thanks to the chickpeas, but it pairs really well with grilled chicken, salmon, or even some falafel if you want to keep things plant-based. I love serving it alongside pita bread or naan so you can scoop up any extra tahini dressing that pools at the bottom of the bowl. It also makes a great side dish for summer cookouts – think burgers, grilled kebabs, or barbecue chicken. If you’re meal prepping for the week, this salad holds up beautifully in the fridge and tastes even better the next day once all the flavors have had time to hang out together.

Storage Instructions

Store: This salad actually gets better after sitting for a bit! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together nicely overnight, making it perfect for meal prep or bringing to work for lunch throughout the week.

Store Dressing Separately: If you want to keep things extra crisp, store the tahini dressing in a separate jar and toss it with the salad right before eating. The dressing will keep in the fridge for about a week, so you can make a big batch and use it on other salads too.

Keep Crunchy: For the best texture, add the almonds and cranberries right before serving if you’re storing the salad for more than a day. This keeps the almonds from getting soft and the cranberries nice and chewy. Just store them in a small container on the side and sprinkle them on when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 70-80 g
• Fat: 120-135 g
• Carbohydrates: 200-220 g

Ingredients

For the salad:

• 3 heads broccoli (cut into small bite-sized florets)
• 32 oz chickpeas (rinsed and drained well)
• 2 bell peppers
• 4 green onions
• 1/2 cup almonds (I use Blue Diamond smokehouse almonds for extra depth)
• 3 tbsp cranberries
• 12 mint leaves
• 1/2 cup parsley

For the dressing:

• 2/3 cup tahini (I prefer Joyva for its smooth consistency)
• 3 tbsp tamari
• 5 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tbsp dijon
• 3 garlic cloves
• 2 tbsp maple syrup
• 1/2 tsp smoked paprika
• salt
• black pepper

Step 1: Prepare the Mise en Place and Vegetables

• 3 heads broccoli, cut into florets
• 2 bell peppers, diced
• 4 green onions, sliced
• 1/2 cup almonds
• 3 tbsp cranberries
• 12 mint leaves, roughly chopped
• 1/2 cup parsley, roughly chopped
• 3 garlic cloves, minced
• 32 oz chickpeas, rinsed and drained

Start by prepping all your vegetables and herbs since this salad comes together quickly once you begin.

Cut the broccoli into small bite-sized florets, dice the bell peppers into small pieces, slice the green onions (keeping white and green parts separate), roughly chop the parsley and mint leaves, and mince the garlic cloves.

Lightly pulse the broccoli florets in a food processor 3 to 4 times to break them down slightly—this creates more surface area for the dressing to cling to and makes the salad more cohesive.

Rinse and drain the chickpeas thoroughly until the water runs clear; this removes excess starch and prevents the salad from becoming gummy.

Measure out the almonds and cranberries and set everything aside in separate prep bowls.

Step 2: Build the Tahini Dressing

• 2/3 cup tahini
• 3 tbsp tamari
• 5 tbsp lemon juice
• 1 tbsp dijon
• 3 garlic cloves, minced
• 2 tbsp maple syrup
• black pepper
• water
• salt to taste

In a medium bowl, combine the tahini, tamari, freshly squeezed lemon juice, Dijon mustard, minced garlic, maple syrup, and black pepper.

Whisk these ingredients together until you have a thick, well-combined paste.

I like to add the maple syrup to help balance the earthiness of the tahini with a subtle sweetness.

Gradually add water—start with 1/4 cup and whisk continuously—until the dressing reaches a pourable consistency that’s not too thick.

You want it to coat the vegetables lightly without pooling at the bottom of the bowl, so add water a tablespoon at a time until you reach the perfect consistency.

Taste the dressing and adjust the seasoning with additional salt and pepper as needed.

Step 3: Assemble the Salad

• pulsed broccoli from Step 1
• chickpeas from Step 1
• bell peppers from Step 1
• green onions from Step 1
• almonds from Step 1
• cranberries from Step 1
• mint from Step 1
• parsley from Step 1
• tahini dressing from Step 2

In a large mixing bowl, combine the pulsed broccoli from Step 1, chickpeas, diced bell peppers, most of the green onions (reserve some for garnish), almonds, and cranberries.

Add the mint and parsley, then toss everything together gently to distribute all the components evenly.

Pour the tahini dressing from Step 2 over the salad and stir well, making sure every piece of broccoli and vegetable gets coated with the creamy dressing.

For a more vibrant presentation, I prefer to toss the salad gently rather than aggressively so the fresh herbs stay visible and don’t get buried.

Step 4: Finish and Serve

• 1/2 tsp smoked paprika
• reserved green onions from Step 1

Transfer the salad to a serving bowl or platter and sprinkle the smoked paprika over the top for a subtle smoky flavor and visual appeal.

Garnish with the reserved sliced green onions.

Let the salad sit for 5 to 10 minutes before serving to allow the flavors to meld together slightly, though it can be served immediately if you prefer.

This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep or bringing to potlucks.

Simple Broccoli Salad With Tahini Dressing

Delicious Simple Broccoli Salad With Tahini Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Calories: 2200

Ingredients Method

Ingredients

  

For the salad::

• 3 heads broccoli (cut into small bite-sized florets)
• 32 oz chickpeas (rinsed and drained well)
• 2 bell peppers
• 4 green onions
• 1/2 cup almonds (I use Blue Diamond smokehouse almonds for extra depth)
• 3 tbsp cranberries
• 12 mint leaves
• 1/2 cup parsley

For the dressing::

• 2/3 cup tahini (I prefer Joyva for its smooth consistency)
• 3 tbsp tamari
• 5 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tbsp dijon
• 3 garlic cloves
• 2 tbsp maple syrup
• 1/2 tsp smoked paprika
• salt
• black pepper

Method

 

1. Start by prepping all your vegetables and herbs since this salad comes together quickly once you begin. Cut the broccoli into small bite-sized florets, dice the bell peppers into small pieces, slice the green onions (keeping white and green parts separate), roughly chop the parsley and mint leaves, and mince the garlic cloves. Lightly pulse the broccoli florets in a food processor 3 to 4 times to break them down slightly—this creates more surface area for the dressing to cling to and makes the salad more cohesive. Rinse and drain the chickpeas thoroughly until the water runs clear; this removes excess starch and prevents the salad from becoming gummy. Measure out the almonds and cranberries and set everything aside in separate prep bowls.
2. In a medium bowl, combine the tahini, tamari, freshly squeezed lemon juice, Dijon mustard, minced garlic, maple syrup, and black pepper. Whisk these ingredients together until you have a thick, well-combined paste. I like to add the maple syrup to help balance the earthiness of the tahini with a subtle sweetness. Gradually add water—start with 1/4 cup and whisk continuously—until the dressing reaches a pourable consistency that's not too thick. You want it to coat the vegetables lightly without pooling at the bottom of the bowl, so add water a tablespoon at a time until you reach the perfect consistency. Taste the dressing and adjust the seasoning with additional salt and pepper as needed.
3. In a large mixing bowl, combine the pulsed broccoli from Step 1, chickpeas, diced bell peppers, most of the green onions (reserve some for garnish), almonds, and cranberries. Add the mint and parsley, then toss everything together gently to distribute all the components evenly. Pour the tahini dressing from Step 2 over the salad and stir well, making sure every piece of broccoli and vegetable gets coated with the creamy dressing. For a more vibrant presentation, I prefer to toss the salad gently rather than aggressively so the fresh herbs stay visible and don't get buried.
4. Transfer the salad to a serving bowl or platter and sprinkle the smoked paprika over the top for a subtle smoky flavor and visual appeal. Garnish with the reserved sliced green onions. Let the salad sit for 5 to 10 minutes before serving to allow the flavors to meld together slightly, though it can be served immediately if you prefer. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep or bringing to potlucks.