Easy Broccoli Salad with Oil-Free Tahini Dressing

cookingforpeanuts.com

Elizabeth Fraser

2 medium heads broccoli raw, cut into florets (about 10 cups)

30 ounces chickpeas (2 15-ounce cans) drained and rinsed

2 large bell peppers small dice

4 green onions thinly sliced

⅔ cup sliced almonds or slivered, toasted (optional)

¼ cup dried cranberries or tart cherries

10 large mint leaves chopped

½ cup minced parsley

subheading: For the oil-free tahini dressing:

⅔ cup tahini

2 ½ tablespoons tamari or soy sauce (preferably low sodium)

4 tablespoons fresh lemon juice plus more to taste (about 1 large lemon)

1 tablespoon Dijon mustard (optional)

2 large garlic cloves

2 tablespoons maple syrup or to taste

Salt and freshly ground black pepper to taste

subheading: Cook Mode:

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