Broccoli Crunch Salad (Layered)

Broccoli crunch salad in a large white serving bowl.

5 from 1 vote

Broccoli Crunch Salad (Layered)

Crunchy, chewy, tangy, sweet, and irresistibly crispy, this broccoli crunch salad is an appetizing twist on the classic summer salad! This version is prepped in a large jar so that you can easily take it to a party, and serve! Plus, if you're vegan or vegetarian, this is the salad recipe for you, as there is no bacon, and it's dairy-free!

Prep Time20

Cook Time0

Chill10

Total Time30

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 256kcal

Author: Alison Corey

Equipment

Large Covered Jar or Caniseter
food processor
Cutting Board
Chopping Knife
Large Serving Bowl

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.

Nutrition