Broccoli Cauliflower Salad
Perfect for make-ahead lunches or potlucks, this easy broccoli cauliflower salad has chickpeas, sun-dried tomatoes, olives, almonds, feta and tahini viniagrette.
Servings: 6
Ingredients
For salad
- 3/4 pound broccoli florets, cut into bite-sized pieces
- 3/4 pound cauliflower florets, cut into bite-sized pieces
- 15 ounce can chickpeas, drained and rinsed
- 1/3 cup chopped sun-dried tomatoes, oil drained
- 1/3 cup roughly chopped pitted kalamata olives
- 1/4 cup finely chopped red onions
- 1/3 cup chopped almonds
- 1/4 cup crumbled feta
- 1 tablespoon chopped parsley
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 2 tablespoons tahini
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons red wine vinaigrette
- 1/4 cup olive oil
Instructions
- Combine the broccoli, cauliflower, chickpeas, sun-dried tomatoes, olives, red onions, almonds, parsley and feta in a large bowl.
- For the vinaigrette, whisk together the garlic, mustard, tahini, salt, pepper, lemon juice, red wine vinegar and olive oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
To make the salad vegan, leave out the cheese or buy a plant-based, dairy-free feta.
You can substitute part or all of the sun-dried tomatoes with roasted red peppers.
You can make the salad and vinaigrette up to 2 days in advance. Keep them in separate airtight containers in the refrigerator.
Store leftovers in the fridge up to 3 days. Take them out at least 15 minutes before you plan to serve them.
Nutrition
Calories: 303kcal | Carbohydrates: 24g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 662mg | Potassium: 682mg | Fiber: 8g | Sugar: 3g | Vitamin A: 564IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 3mg