Crunchy, chewy, tangy, sweet, and irresistibly crispy, this layered broccoli crunch salad is an appetizing twist on the classic summer salad! It is prepared in a large jar so you can easily grab it and take it to a party. Plus, if you’re vegan or vegetarian, this is the salad recipe for you, as there is no bacon, and it’s dairy-free!
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Broccoli salads are my top choice for picnics and parties because broccoli travels like a boss. It stays fresh in the fridge for a long time, is easy to pack and go, and holds its texture when dressed. Plus, it’s packed with nutrients and adds a beautiful pop of green to any spread.
If you’re tired of the traditional broccoli salad recipes, try this vegan-friendly, delightfully crunchy, and delicious layered version. It’s easily transferable to a picnic and party and can be made in advance! It’s the perfect party salad!
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Broccoli Crunch Salad For the Win
No-Bacon: If you’re looking for a broccoli crunch salad without bacon, this is it! It still has all the beautiful flavor and texture of the original, but it’s vegan, vegetarian, dairy-free, and gluten-free, making it perfect for those with specialty diets.
No-Cook Recipe: You don’t have to turn the stove on for this recipe. You need a trusty cutting board, a sharp knife (or box grater), and some skills.
Delicious and Healthy: With all that flavor, freshness, and hearty dressing, you can’t even tell it’s a vegan salad. It’s great for your health, too!
Simple Ingredients: With three fresh ingredients and a few pantry staples, you’ll have a vibrant and summer-friendly salad bowl. You’ll likely find most of the ingredients needed in your kitchen!
Quick and Hassle-Free: This chop-toss-and-top recipe comes together in minutes. Chill for best results!
Equipment
- Large Jar with Lid
- Large Salad Bowl (for serving)
- Salad Tongs (for serving)
Ingredients and Substitutions
For the Salad
Broccoli Florets: Press the buds gently to check for freshness. If they are firm and crisp, you’re good to go. If they’re squishy and wilted, put them down. Use whole broccoli crowns and chop them into smaller pieces with a knife or a food processor.
Carrots: Shredded carrots add a subtle sweetness, more crunch, and a pop of color to this vegan salad.
Red Onion: Here for that beautiful red color. If your onion is too strong, soak it in cold water for about 15 minutes to tame it.
Sunflower Seeds: You can use plain, salted, or toasted sunflower seeds —whatever you like. I prefer plain so I can control the saltiness of my salad. For more crunch, you can use a combination of pumpkin seeds and sunflower seeds. Crushed cashews and chopped pecans will taste good, too.
Dried Cranberries: There are sweetened and non-sweetened dried cranberries. The non-sweetened are quite tart. I opt for sweetened because it adds a nice flavor contrast to the broccoli. You could also use dried cherries or blueberries if you don’t have dried cranberries.
Raisins: Add some chewy raisins to balance that crunch and a pop of sweetness. Replace raisins with fresh grapes.
Chickpeas (optional): Adds extra protein and texture to the salad. You can leave the chickpeas out or add another bean or tofu.
Lettuce of Choice (optional): I used a salad mixture, but you could use spinach, bib, romaine, or any lettuce you like.
For the Dairy-Free Dressing
Olive Oil: Use extra virgin. If you like creamier dressings, use vegan mayonnaise instead of olive oil.
Maple Syrup: I prefer maple syrup in my dressing for the depth of flavor and subtle sweetness. Agave nectar is a close second.
Dijon Mustard: Just a hint goes a long way.
Apple Cider Vinegar: It’s acidic with a slightly sweet undertone that balances everything out.
Lemon Juice: Add some zest with fresh lemon juice.
Salt and Pepper: Season your dressing to taste. You’ll want to use less salt if you use salted sunflower seeds.
How to Make This Broccoli Crunch Salad
- Place the broccoli florets in a food processor and pulse a few times to break up the broccoli into smaller pieces.
- Peel and grate the carrots.
- Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper in a small bowl until well combined.
- Use a large jar and pour the salad dressing into the bottom. Top with chickpeas, broccoli pieces, red onions, shredded carrots, lettuce, sunflower seeds, raisins, and dried cranberries. If you don’t have a large jar, fold all ingredients in a large bowl.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the chickpeas to marinate in the dressing.
- When ready to serve, tip the jar over into a large bowl. Toss and serve.
Video
FAQs
Absolutely! Add your favorite veggies for a more wholesome salad. My favorites are shaved Brussels sprouts, finely chopped kale, and grated beets.
I’m afraid not! Frozen broccoli will become too soggy and watery upon thawing, messing up the salad’s texture.
Serving Suggestions
Potlucks and Picnics: The chopped broccoli crunch salad is perfect for potlucks, picnics, and summer barbecues. It’s a crowd-pleaser on its own, but if you want to serve something alongside to make it shine brighter, serve it with your favorite black bean burger or sandwich and some homemade sweet potato fries. For a lighter meal, go with grilled tofu and quinoa on the side.
Meal Prep: This salad also makes for an excellent lunch to meal prep for the week. Toss all of the ingredients together, but leave off the dressing. Place your favorite protein into individual storage containers. When you’re ready to enjoy, drizzle the dressing on top.
Storage
One of my favorite things about this layered broccoli chopped salad is that it tastes even better the next day when the chickpeas have time to marinate in the dressing.
Meal Prep: If you plan to take this salad to a party prepare it up to a day in advance. You can also meal prep in 6 smaller jars and have individual salad servings for the week!
Refrigerate Leftovers: Once the mixture is poured into a large bowl and all the ingredients are mixed with the dressing, it will be kept for 1-2 days in an airtight container in the fridge.
More Summer Salad Recipes!
Recipe
Broccoli Crunch Salad (Layered)
Equipment
- Large Covered Jar or Caniseter
- Large Serving Bowl
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Ingredients
Salad
- 4 cups broccoli chopped
- 2 large carrots shredded
- ¼ cup sunflower seeds
- ¼ cup red onion
- ¼ cup dried cranberries
- ¼ cup raisins
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon salt add more or less to your liking
- ¼ teaspoon pepper add more or less to your liking
- 15 oz canned chickpeasas drained and rinsed
- 3 cup lettuce
Instructions
- Place the broccoli florets in a food processor and pulse a few times to break up the broccoli into smaller pieces.
- Peel and grate the carrots.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Use a large jar and pour the salad dressing into the bottom. Top with chickpeas, broccoli pieces, red onions, shredded carrots, lettuce, sunflower seeds, raisins, and dried cranberries. If you don't have a large jar, fold all ingredients in a large bowl.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the chickpeas to marinate in the dressing.
- When ready to serve, tip the jar over into a large bowl. Toss and serve.
Notes
Storage Tips for Layered Broccoli Crunch Salad
- Marinate Chickpeas: One of my favorite things about this layered broccoli chopped salad is that it tastes even better the next day when the chickpeas have time to marinate in the dressing.
- Meal Prep: If you plan to take this salad to a party prepare it up to a day in advance. You can also meal prep in 6 smaller jars and have individual salad servings for the week!
- Refrigerate Leftovers: Once the mixture is poured into a large bowl and all the ingredients are mixed with the dressing, it will be kept for 1-2 days in an airtight container in the fridge.
Rachel Schipper
What time if lettuce did you use? Romaine?
Alison Corey
Romain lettuce is a good choice.
Alison Corey
Awesome flavor and crunch!