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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
The first time I tested this salad, one of my guests literally hogged the bowl of salad and ate most of it! It was funny because I thought it still needed a little tweaking. The second time it was perfect, and everyone at the Shabbos table enjoyed it!
Typical broccoli salad is dressed with mayonnaise. Although this dressing mimics mayonnaise in its texture, it has a richer and more nuanced flavor that adds distinction and more nutritional benefit.
1 red onion, diced
4 cups Beleaves Frozen Broccoli Florets, defrosted and cut into small pieces
1 cup canned chickpeas, such as Glicks, drained
1/3 cup pomegranate seeds
generous handful red grapes, cut into quarters
1 full teaspoon vinegar + 3 tablespoons unflavored soy milk, combine and let sit a few minutes until thickened
2 tablespoons almond butter, smooth preferred, such as Gefen
1 tablespoon Mighty Sesame Tahini
2 tablespoons Tuscanini Olive Oil
1 and 1/2 tablespoons lemon juice, or to taste
salt, to taste
pepper, to taste
Soak the diced onion in a small bowl of cold water for 10 minutes (to make it less sharp), and drain.
Combine the onion with the other salad ingredients in a large bowl.
Place all dressing ingredients in a small container and whisk together or blend with an immersion blender.
Pour the dressing over the salad before serving and mix well.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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