Broccoli Salad w/ Tahini Dressing
Broccoli is a GREAT addition to support natural liver detoxification! This salad is super easy to put together, makes 6 servings, and the dressing is oil free!
2 medium broccoli heads, cut into florets
2 cans chickpeas, drained and rinsed
2 large bell peppers, diced
4 green onions, thinly sliced
2/3 cup almond slivers
1/4 cup dried cranberries, unsweetened
10 large mint leaves, chopped
1/2 cup parsley, minced
2/3 cup tahini
2 1/2 tbsp liquid or coconut aminos
4 fresh lemon juice, plus more to taste
1 tablespoon dijon mustard (optional)
2 large garlic cloves, grated
2 tablespoons REAL maple syrup
1/2 cup water to thin, more as needed
Salt and pepper to taste
1 — Place broccoli florets into a food processor and pulse a few times until broccoli resembles grains of rice (about 4 pulses). Transfer to a large bowl.
2 — In a medium bowl, mix the tahini, aminos, lemon juice, garlic, maple syrup and mustard (if using). Add water to reach desired consistency, then add salt and pepper and additional lemon juice to taste.
3 — Transfer the chickpeas, peppers, green onions, almonds, cranberries, mint and parsley to the broccoli bowl, add desired amount of dressing and stir to combine.