Best Easy Balsamic Chickpea Brown Rice Broccoli Salad Recipes

CHICKPEA BROWN RICE BROCCOLI SALAD WITH BALSAMIC TAHINI DRESSING

Chickpea Brown Rice Broccoli Salad with Balsamic Tahini Dressing image

Provided by Allison

Categories Lunch

Time 1h5m

Number Of Ingredients 24

Ingredients

1 cup brown rice
1 3/4 cups water
1/4 teaspoon fine sea salt
4 heaping cups broccoli florets (from 1 bunch)
1 red or orange bell pepper, chopped into 1-inch pieces
1 tablespoon extra virgin olive oil
Pinch each fine sea salt and freshly ground black pepper
1 bunch green kale, stemmed and chopped into bite-sized pieces
1/4 cup oil-packed sun-dried tomatoes, finely chopped
1/4 cup pitted Kalamata olives, sliced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh parsley, finely chopped
1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
3 tablespoons extra virgin olive oil
2 tablespoons tahini
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 tablespoon maple syrup
1 tablespoon nutritional yeast
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
Lemon wedges
Cashew Hemp Parmesan or crumbled feta/grated pecorino

Steps:

Combine the brown rice, water, and salt in a medium saucepan. Bring to a boil, stir, reduce heat to low, and cover. Cook for 45 minutes. Remove from the heat and fluff with a fork. Set aside until ready to use.
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the broccoli florets and chopped bell pepper in a bowl. Add the olive oil, salt, and pepper. Toss to coat. Transfer to the baking sheet and roast for 25 minutes, or until tender and charred in some spots.
Once cooked, add the brown rice and roasted vegetables to a large bowl, followed by the chopped kale, sun-dried tomatoes, olives, mint, parsley, and chickpeas.
Add the olive oil, tahini, lemon juice, balsamic, garlic, maple syrup, nutritional yeast, salt, and pepper to a jar. Secure the lid and shake vigorously to combine. Pour the dressing over the salad and toss to coat.
Serve the salad in bowls or on plates and top with a sprinkle of vegan parmesan, feta, or pecorino and a squeeze of lemon.

Nutrition Facts : Calories 402 calories, Sugar 5.8 g, Sodium 539.2 mg, Fat 15.2 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 59.1 g, Fiber 7.7 g, Protein 11.7 g, Cholesterol 0 mg

BEST BROCCOLI SALAD

Best Broccoli Salad image

I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.

Provided by Trisha W

Categories Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch broccoli (tops only, broken into small pieces)
1/2 cup raisins
1 cup sunflower seeds
1 small onion, chopped (or less)
1 lb bacon, fried crisp and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar