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.
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
- Add sliced broccoli to large bowl. Mix in enough dressing to coat well. Lemon juice in dressing helps to soften broccoli.
- Add remainder of ingredients except seeds, mixing carefully after each addition. Add additional dressing if needed.
- Top with nuts or seeds.
- 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