Vegan Shaved Broccoli Salad with Cucumber-Feta Dressing
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.
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Servings: 4 servings
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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