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5 from 1 vote
Bowl of Broccoli Salad with Fork on the Side and Larger Bowl in the Background
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Broccoli, Kale and Brussels Sprout Salad
Prep Time
15 mins
Total Time
15 mins
 

This healthy and flavorful salad is made with fresh broccoli, kale, and Brussels sprouts, speckled with raisins and chickpeas in a tangy garlic and tahini dressing.

Course: Salad
Cuisine: American
Servings: 4
Author: Deryn Macey
Ingredients
  • 3 tbsp. fresh lemon juice
  • 3 cloves garlic minced
  • ⅓ cup tahini
  • 3 tbsp. extra-virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1 cup cooked chickpeas
  • ½ cup raisins
  • 1 crown of broccoli approx. 1.5 cups, finely chopped
  • 2 cups lightly packed kale de-stemmed and finely chopped
  • 12 Brussels sprouts finely chopped
  • ½ head purple cabbage finely chopped
Instructions
  1. Place the lemon juice, garlic, tahini, olive oil, salt and pepper in a large bowl and stir to combine.
  2. Add all of the vegetables and mix well.
  3. Store any leftovers in the fridge in a sealed container for up to 3 days.
Recipe Notes

Recipe adapted from The Relatives Salad by Céline Turenne, Alive Magazine.