Broccoli Chopped Salad

Is it just me or do chopped salads taste better than a non-chopped salad every single time? I’ve been living on chopped salads so far this Summer and have been seeking out some recipes that are both unique to the season and filled with healthy ingredients that will keep me full. Let me tell you guys, this chopped broccoli salad is dense! It’s packed with nutrients and protein (you could even add meat to it to pack a bigger punch), and perfect for busy summer days when I need something that’s going to fill me up without making me feel sluggish. I’d say it’s a more “green” and summery take on my favorite bean salad.

Here’s What You’ll Need:

Broccoli Salad:

• 1 medium head broccoli, chopped into small pieces

• 1 can chickpeas, rinsed

• 1 yellow bell pepper, chopped

• 2 ribs celery, chopped

• ⅓ cup chopped red onion

• ¼ cup slivered almonds (optional, you could use any nuts you prefer or none at all)

• 3 ounces crumbled goat cheese

Lemon Tahini Dressing:

• ¼ cup tahini

• 3 tablespoons water

• 1 tablespoon honey

• Juice of one lemon

• Salt and pepper, to taste

Instructions:

1. Chop all veggies and rinse the chickpeas.

2. Combine the broccoli, bell pepper, celery, red onion, almonds and goat cheese in a large mixing bowl. Toss lightly until just thoroughly mixed.

3. In a separate bowl combine tahini, water, honey, lemon and salt and pepper. Whisk together thoroughly.

4. Pour over the salad and toss once more!

Recipe inspiration by: Downshiftology