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A delicious plate of Tasty High Protein Broccoli Salad

Tasty High Protein Broccoli Salad

This vibrant and satisfying high-protein broccoli salad features roasted broccoli, chickpeas, and tofu tossed with fresh arugula, crunchy walnuts, and dried cranberries, all brought together with a zesty lemon-mustard dressing. A perfect healthy meal or side dish!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Healthy
Ingredients Equipment Method Notes

Ingredients
  

Roasted Components
  • 1.5 pounds broccoli approximately 8 cups of cut florets and stems, for roasting
  • 2 tbsp olive oil, lemon juice, or balsamic vinegar choose one for roasting vegetables
  • 0.5 tsp garlic powder adds a subtle savory note to the roasted components
  • 1 tsp Salt or salt substitute season the roasted vegetables to your preference
  • 0.25 tsp mustard powder enhances the flavor profile of the roasted ingredients
  • 1 can chickpeas 15-ounce, drained and rinsed, or 1 1/2 cups cooked
  • 15 ounces super firm or pressed extra-firm tofu ensure it is well-pressed to remove excess water
  • 0.5 tsp paprika for color and a mild, sweet flavor on the tofu
  • 0.25 tsp sumac adds a pleasant tartness, optional
Salad Base & Toppings
  • 2 tbsp hemp seeds for a nutty flavor and added protein, optional
  • 0.5 cup chopped raw walnuts provides a satisfying crunch and healthy fats
  • 0.5 cup unsweetened dried cranberries or barberries, for a sweet-tart contrast
  • 4 cups roughly chopped arugula or baby arugula, baby kale, or spinach as your greens base
Lemon-Mustard Dressing
  • 2 medium lemons for fresh zest and juice in the dressing
  • 0.25 cup extra-virgin olive oil forms the base of the zesty dressing
  • 2 tbsp grainy mustard or dijon adds a tangy, robust flavor to the dressing
  • 1 tsp maple syrup adjust to taste for a touch of sweetness in the dressing
  • 1.5 tsp dried oregano or marjoram, for an aromatic herb note, optional
  • 4 cloves garlic minced or pressed, for a pungent kick in the dressing
  • 1 tsp Salt and pepper season the dressing to your desired taste

Equipment

  • Large baking sheet
  • Large Mixing Bowl
  • Small bowl or jar

Method
 

  1. Preheat your oven to 400°F (200°C). Prepare the broccoli by cutting it into bite-sized florets and peeling/chopping the stems. Drain and rinse the chickpeas. Press the tofu to remove excess water, then cut into bite-sized cubes.
  2. On a large baking sheet, spread the broccoli, chickpeas, and tofu. Drizzle with olive oil (or lemon juice/balsamic vinegar) and sprinkle with garlic powder, salt, mustard powder, paprika, and sumac (if using). Toss gently to coat evenly. Roast for 25-30 minutes, or until the broccoli is tender-crisp and lightly charred, and the tofu is golden brown. Let cool slightly.
  3. While the vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the zest and juice of 2 lemons, extra-virgin olive oil, grainy mustard, maple syrup, dried oregano, minced garlic, and salt and pepper to taste. Mix until well combined.
  4. In a large mixing bowl, combine the roasted broccoli, chickpeas, and tofu with the chopped arugula, hemp seeds (if using), walnuts, and dried cranberries. Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately or chill for later.

Notes

This salad is wonderful served warm or chilled. For an extra boost of flavor, consider marinating the tofu cubes in a little soy sauce or tamari before roasting. Leftovers keep well in the refrigerator for 2-3 days.