Aromatic Broccoli Cranberry Chickpea Slaw
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Right now the calendar says Spring, but the temperature gauge screams Summer, and light 'n' luscious salads are the order of the day. This protein packed Middle Eastern inspired Aromatic Broccoli Cranberry Chickpea Slaw joins our collection of overwhelmingly popular broccoli-based salads from the past.
It's a favorite of mine that was loved as a trial dish, is ideal for office lunches, perfect to serve to hungry vegans or vegetarians, and ideally suited for summer entertaining as it won't wilt in the heat as salad greens do, and will keep in the fridge for days.
1 large head of broccoli, finely chopped (see notes)
1 cup shredded carrot
1 can chickpeas, drained and rinsed
1/2 cup dried cranberries
1 bunch spring onions, chopped
Chopped coriander (cilantro) or parsley
1/2 cups slivered or chopped almonds, toasted
1-2 cups cooked quinoa (optional)
1/4 cup tahini paste
2 tbsp lemon juice
1/3 cup water
1 tsp crushed garlic
2 tsp silan or honey
1 tsp curry powder
1/2 tbsp grated ginger
Salt and pepper, to taste
Combine salad ingredients in a large bowl, reserving half of nuts for garnish.
Whisk dressing ingredients together to make a smooth, pourable dressing. Toss through salad.
Top with nuts and serve immediately or cover and refrigerate until ready to serve.
Don't be scared off by the ingredients list as it's all super easy to find and, with the exception of the broccoli (which can be chopped in a food processor) there's hardly any work. You can also cheat by using ready-made tehina and just adding recommended spices. Adding quinoa (or any other grain of your choice) stretches this dish even further and adds enough substance to make it a meal all by itself.