Broccoli Crunch Salad
Want a delicious combination of raw, crunchy veggies? This is the crunchy veggie salad for you! It is a tasty combination of cucumbers, broccoli, cucumbers, chickpeas, and other veggies. All of these ingredients give this Broccoli Crunch Salad recipe a unique taste and terrific texture with bite.
Like most moms, I am always looking for ways in incorporate more vegetables into my family’s diet. Everyone in my family absolutely loves this salad because it includes a little of this and a little of that. We came up with the recipe a little by accident. The first time I made it, every member of the family got to choose an ingredient to include in the salad. The end result was a delicious crunchy veggie salad full of color and flavor.
Getting the kids involved in cooking and food prep makes them more likely to eat more veggies. So I get them involved as often as I can. The salad they helped create was terrific and we make often, especially in summer
- 1 cucumber, chopped
- 1 cup broccoli florets
- 2 cups cooked garbanzo beans
- 1 cup cherry/grape tomatoes, halved
- 1 cup finely sliced kale, stems removed
- 3 scallions, chopped
- 2 Tablespoons finely chopped black olives
- 3 Tablespoons rice wine vinegar
- 1 small garlic clove, minced
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Combine all ingredients in a large bowl.
- Chill at least 1 hour before serving.
Serving Size:1 cup
Amount Per Serving: Calories: 618 Total Fat: 13g Saturated Fat: 1g Sodium: 1549mg Carbohydrates: 104g Sugar: 14g Protein: 33g
Great Make Ahead Salad
This Broccoli Crunch Salad recipe should be made ahead, by at least one hour. The flavor gets better the longer you allow it to set and marinate. If you want to pack it for school or work lunches, make it the night before and portion out in individual containers. If you make it the same time you’ll be serving it, just combine everything together and pop it in the fridge. Once the rest of dinner is complete, the salad with be amazing!
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