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Crunchy Broccoli Salad with Roasted Sriracha Chickpeas
[Vegan]

Name: Crunchy Broccoli Salad with Roasted Sriracha Chickpeas [Vegan]
Cook time: 30 min
Yield: 6 servings
Cuisine: NO info

AR By: Annabelle Randles

Author Bio

In her new book, Less Meat, More Plants, carnivore turned flexitarian Annabelle Randles delivers a... Read More

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Crunchy Broccoli Salad with Roasted Sriracha Chickpeas [Vegan]

Dairy Free

Vegan

Fresh and crunchy, this raw broccoli salad is packed with plant goodness. It’s tossed in my flavorful Asian-style dressing and topped with spicy roasted chickpeas and creamy avocado. Allowing the salad to rest for half an hour while you roast the chickpeas helps the vegetables soak up the flavors of... Read More

Ingredients You Need for Crunchy Broccoli Salad with Roasted Sriracha Chickpeas [Vegan]

For the Salad:

1 medium head of broccoli (about 1 pound/450g), cut into bite-size chunks
1 1/3 cups (100g) thinly sliced red cabbage
1 cup (100g) peeled and shredded carrots
1 medium red bell pepper, finely diced
2/3 cup (160ml) Asian-Style Dressing
1/2 packed cup (10g) roughly chopped fresh cilantro
3 tablespoons chopped fresh mint leaves

Roasted Sriracha Chickpeas:

1 (15-ounce/425g) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 1/2 teaspoons Sriracha sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder

For the Asian-Style Dressing:

3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
1 tablespoon unseasoned rice vinegar
2 tablespoons dark brown sugar
1 tablespoon peeled and grated ginger
2 cloves garlic, grated
2 teaspoons soy sauce

For Serving:

1 large avocado, sliced into 6 wedges
1 lime, sliced into rounds
A couple of fresh mint sprigs
Crushed red pepper

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How to Prepare Crunchy Broccoli Salad with Roasted Sriracha Chickpeas [Vegan]

For the Asian-Style Dressing:

Whisk together all of the ingredients in a small bowl.
Use straightaway or store in a sealed jar in the fridge. This dressing will keep for up to 5 days.

For the Salad:

In a large salad bowl, combine the broccoli, cabbage, carrots, and bell pepper. Pour the dressing over the vegetables, then add the herbs. Toss until everything is combined and coated in the dressing. Set aside.
Preheat the oven to 425°F (220°C).
Dry the chickpeas with a paper towel. Place the chickpeas in a bowl and toss with the oil, Sriracha, salt, and garlic powder.
Spread the chickpeas on a rimmed baking sheet and roast in the oven until browned and crispy, 25 to 30 minutes.
Serve the salad topped with the roasted chickpeas, avocado wedges, lime slices, mint sprigs, and crushed red pepper to taste.