Description

This easy and flavorful veggie packed salad is tossed with a delicious and creamy tahini balsamic dressing. It’s easy, crunchy, packed with veggies, full of fiber and plenty of protein making it perfect for a filling lunch, main meal or a delicious side salad.

Ingredients

Scale

Salad Ingredients:

1 medium head broccoli, chopped into very small bite size pieces (about 2 cups)

1 small head cauliflower florets chopped into very small bite size pieces (about 2 cups)

2 large carrots, chopped into 1/4 to 1/2 inch pieces

1 english cucumber, chopped into 1/4 to 1/2 inch pieces

1 (14 oz.) can garbanzo beans

1 c. toasted whole almonds, chopped

1/3 c. dried currants

4 oz. feta, crumbled

Dressing Ingredients:

1/4 c. tahini

1/4. c. EVOO

3 Tbsp. balsamic vinegar

1 clove garlic, minced

1 tsp. dijon mustard

1 tsp. maple syrup

1/2 tsp. freshly ground black pepper

Pinch of sea salt

1–4 Tbsp. water (to thin dressing)

Instructions

In a large bowl, add the broccoli, cauliflower, carrots, cucumber and chickpeas. Set aside.

To make the dressing, in a small bowl whisk together the tahini, EVOO, balsamic vinegar, garlic, dijon, maple syrup, pepper and salt. Depending on the thickness of your tahini, you may need to thin out the dressing with a little water. Add 1 tablespoon of water at a time until you reach a thin but creamy consistency.

Drizzle the dressing over the salad and toss until evenly coated. Sprinkle the almonds, currants and feta over the top and toss lightly. Enjoy!

Keywords: salad, broccoli salad, balsamic dressing, balsamic tahini dressing, tahini dressing, lunch salad, side dish salad, chickpeas, cauliflower, meal prep