Tahini-Lemon Broccoli Salad

Tahini-Lemon Dressing


1 tbsp. tahini
3 tbsps. lemon juice
2 tbsps. reduced-sodium soy sauce or Tamari
2 tsps. onion granules
1 tsp. garlic granules (or one clove minced or pressed fresh garlic)
Pinch crushed red pepper
1/4 c. water, plus more as needed



Combine all ingredients in a small bowl and whisk until blended well.


Broccoli Salad


1 large head (crown) of fresh broccoli (about 1 1/4 lbs.), florets removed and sliced into small, nickel sized pieces. Slice any stems very thinly.
1/3 c. roughly chopped sundried tomatoes
1/4 c. red onion, chopped into 1/4 inch pieces
1/4 c. thinly sliced Kalamata olives
1 can of garbanzo beans, rinsed well
1/4 c. raw or toasted sunflower seeds or sliced almonds



  1. Add sliced broccoli to large bowl. Mix in enough dressing to coat well. Lemon juice in dressing helps to soften broccoli.
  2. Add remainder of ingredients except seeds, mixing carefully after each addition. Add additional dressing if needed.
  3. Top with nuts or seeds.
  4. This recipe tastes best after 30 minutes to an hour as the broccoli will soften and mellow in taste. It lasts several days in the fridge.

**Adapted from Greek Broccoli Salad from Cookie + Kate and Only-Kale-Can-Save-Us-Now-Salad from Eat Like You Give a Damn: Recipes for the New Ethical Vegan


One comment

  1. Omg yaaasssss this looks so good! Thank so much sharing xx



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