In this article, columnist Seiran Sinjari shares a recipe for a flavorful and nutritious salad featuring crunchy shaved broccoli, nutty bulgur wheat, and a tangy cucumber-feta dressing, topped with roasted chickpeas, toasted flaked almonds, golden raisins, and fresh mint. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles.
Vegan Shaved Broccoli Salad with Cucumber-Feta Dressing
The Perfect Refreshing Salad
If you’re looking for a refreshing salad that’s packed with flavor, texture and nutrients, you need to try this Shaved Broccoli Salad with Cucumber-Feta Dressing. It’s a perfect combination of crunchy shaved raw broccoli, nutty bulgur wheat, roasted chickpeas, and the tangy and creamy cucumber-feta dressing that takes it to the next level. The toasted flaked almonds, golden raisins, and fresh mint add a pleasant crunch and sweetness to every bite.
Meet the Star of This Dish: Shaved Raw Broccoli
Thinly shaved raw broccoli, which provides a satisfying crunch and a mildly sweet flavor, is perfect for a non-soggy salad base. When tossed with the warm bulgur, lemon juice and olive oil, it will get just slightly steamed and become vibrantly green.
A Creamy Dressing That’s The Perfect Match
The Cucumber-Feta Dressing is a perfect match for this salad. It’s creamy, tangy, and refreshing, with a distinct flavor from the vegan feta cheese, dill, dried mint, and sumac. Cucumber adds a refreshing note while the vegan feta adds a salty and creamy flavor. The yogurt and dried mint combine to make the dressing light and the dill adds an aromatic touch. The sumac brings a slightly tangy and citrusy note to the dressing, making it all the more delicious.
The Nutritional Benefits of This Salad
Aside from all of these satisfying flavors and textures, this salad is also incredibly nutritious. Raw broccoli is high in fiber, vitamins, and minerals, and it contains antioxidants that may help reduce inflammation and support heart health.
Ideal For Meal Prepping
This salad is also perfect for meal prep, it can be prepared in advance and stored in the refrigerator for a couple of days. Just store the dressing separately to prevent the salad from becoming soggy. When ready to serve, toss the salad with the dressing and enjoy!
In conclusion, this Shaved Broccoli Salad with Cucumber-Feta Dressing is a delicious and healthy option that is perfect for both lunch, dinner or as a side dish. It’s easy to make, packed with nutrients, and stays fresh for a long time. The perfect early spring salad. So give this recipe a try and enjoy the flavors and textures of this delightful salad!
What You’ll Need
For the Chickpeas
- Cooked chickpeas
- Ground coriander
- Mild chili flakes such as Aleppo chili
- Salt & pepper
- Cornstarch
- Olive oil
- Garlic cloves, with peel
For the Bulgur
- Uncooked coarse bulgur wheat
- Vegetable stock
Other Ingredients
- Broccoli including trimmed stem, thinly shaved (preferably with a mandoline)
- Lemon juice
- Shallot
- Toasted flaked almonds
- Golden raisins or dried cranberries
- Mint leaves, finely chopped (chiffonade)
For the Cucumber-Feta Dressing
- Vegan feta style cheese
- English cucumber, peeled
- Greek style dairy-free yogurt
- Dried mint
- Sumac
- Fresh or frozen dill
- Salt & pepper
Vegan Shaved Broccoli Salad with Cucumber-Feta Dressing
Ingredients
Chickpeas:
- 225 g cooked chickpeas
- 1 tsp ground coriander
- 1 tsp mild chili flakes such as Aleppo chili
- salt & pepper to taste
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 2-3 garlic cloves with peel
Bulgur:
- 180 g uncooked coarse bulgur wheat rinsed and drained
- 400 ml vegetable stock
Other:
- 300 g broccoli including trimmed stem thinly shaved (preferably with a mandoline)
- 1/2 lemon juiced
- 2 tbsp olive oil
- 1 shallot finely chopped
- 50 g toasted flaked almonds
- 4 tbsp golden raisins or dried cranberries
- 10 mint leaves finely chopped (chiffonade)
Cucumber-Feta Dressing:
- 100 g vegan feta style cheese
- 1/2 English cucumber peeled
- 200 g Greek style yogurt
- 1 tsp dried mint
- 1 tsp sumac
- 1 1/2 tbsp fresh or frozen dill
- Salt & pepper to taste
Instructions
Chickpeas:
- Preheat the oven to 200 C / 390 F.
- Place chickpeas on an oven sheet, sprinkle with all seasoning and the cornstarch, then drizzle with olive oil. Combine well, all chickpeas should be evenly coated. Coat garlic cloves in a few drops of olive oil and place on the sheet.
- Place the sheet on the middle rack of the oven and roast for 20 minutes, toss and roast for another 5-7 minutes until chickpeas are slightly crispy around the edges.
- Remove peel from garlic cloves and set to the side for the dressing.
Cucumber-Feta Dressing:
- Place all ingredients, including the roasted garlic cloves, in a food processor and blend until smooth and creamy. If too thick, add a small amount of water. Adjust seasoning to taste. Store in the fridge until serving.
Bulgur / Salad:
- Place bulgur and vegetable stock in a pot and bring to a boil. Stir a little and then reduce heat to medium low and let simmer covered for 12-15 minutes (depends on bulgur wheat).
- Remove from heat and fluff the bulgur with a fork.
- Place in a large bowl while hot, then immediately add the shaved broccoli, lemon juice, olive oil, salt and pepper. Toss well to combine.
- Top with chickpeas, flaked almonds, raisins and fresh mint.
- Finally, drizzle with some of the dressing and serve.
Equipment
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If you enjoyed this recipe, you might also like Seiran’s Harissa Roasted Cauliflower over Vegan Feta & Yogurt Cream recipe. Click here for the recipe.
Recipe, text, and photography by Seiran Sinjari.
