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Chopped broccoli salad with peanut and goji dressing

Crunchy chopped broccoli meets freekeh and chickpeas.
Creamy peanut-goji dressing, bright mint, and a tangy pop.
Big, fresh flavor you’ll crave—cool, satisfying, and hearty.

lunch ⏱ 35 min 581 kcal / portion 74.0 g carbs / portion (estimated) vegetarian peanut 🔗 Original source

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Chopped broccoli salad with peanut and goji dressing
v1 · rb0e705f985 20260727Z1751 300 g broccoli 🍳 ⏱ 15-20 min rinse freekeh and simmer until softened ⏳ drain freekeh and cool 🔪 peel and grate broccoli on the coarse side 🌀 toss broccoli with freekeh, chickpeas, and mint 🌀 whisk olive oil, apple cider vinegar, maple syrup, sumac, and peanut butter until smooth ⏳ ⏱ 10 min stir in red onion and goji berries and set aside to soften 🌀 add two thirds of the dressing to the broccoli and toss to combine 🍽 transfer to a serving platter and drizzle the remaining dressing Broccoli Salad 🥗 100 g freekeh fine sea salt to taste 570 g chickpea 20 g mint leaf 80 g peanut 120 ml olive oil 100 ml apple cider vinegar 1½ tbsp maple syrup 2 tbsp sumac 4 tbsp peanut butter 50 g red onion 50 g goji berry freekeh, fine sea salt chickpea, mint leaf red onion, goji berry two thirds remaining
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Preparation steps

  1. rinse freekeh and simmer 15-20 min until softened
  2. drain freekeh and cool
  3. peel and grate broccoli on the coarse side
  4. toss broccoli with freekeh, chickpeas, and mint
  5. whisk olive oil, apple cider vinegar, maple syrup, sumac, and peanut butter until smooth
  6. stir in red onion and goji berries and set aside for 10 minutes to soften
  7. add two thirds of the dressing to the broccoli and toss to combine
  8. transfer to a serving platter and drizzle the remaining dressing

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