Rainbow Chopped Salad

Rainbow Chopped Salad

There’s just something extra wonderful about chopped salads. Maybe it’s the fact that you get a little bit of everything in each bite, or maybe it’s the fact that you don’t see them around that often anymore so the novelty of them is so appealing. This salad was inspired by a dish at one of my favorite Austin based restaurants, Picnik! Here we take a medley of greens and hearty vegetables, add some healthy fats in the form of hemp hearts and sunflower seeds, a touch of sweetness from fruit, mildly spiced and roasted chickpeas for a great plant based protein, and then toss everything in a lovely lemon tahini dressing.

This salad is a crowdpleaser and a perfect dish to bring to all those summer BBQs and potlucks! You could even prepare all the chopped ingredients and toss them together a day before, keeping the dressing on the side until right before serving.

Roasted Broccoli
Harissa Roasted Chickpeas

First things first, you’ll want to roast your chickpeas and broccoli. Preheat your oven to 400°F and cover one smaller, or one large baking sheet with parchment paper.

Harissa Spiced Chickpeas
Drain and rinse the canned chickpeas thoroughly. Using a clean kitchen towel, gently dry the chickpeas by rolling them with your hands flat, or fold over the top of the towel and pat dry. Pull off any loose skins and discard. Toss with 1 teaspoon olive or avocado oil, 1 teaspoon harissa powder, and 1/2 teaspoon of salt, then lay in a flat layer on a parchment paper lined baking sheet. Bake at 400°F for 15-20 mins, stirring and checking on them halfway through. They’re done when they’re starting to crack and lightly brown on the outsides, but still have a little softness to the insides.

Simple Roasted Broccoli
Chop 1 cup of broccoli into bite size pieces. Toss with 1 teaspoon olive or avocado oil, and roast in the oven at 400°F on a parchment paper lined baking sheet until crispy on the edges, about 20 minutes.

Rainbow Chopped Salad

While your chickpeas and broccoli are roasting, this is a good time to prepare the rest of your ingredients. I’ve found the best way to cut greens for chopped salads is to first stack the leaves on top, then thinly slice into ribbons, before cutting in smaller pieces the opposite (vertical vs horizontal) direction. Carrots and cucumbers are done similarly – first cut into several thin slices, then stack the slices on top and cut into sticks, before cutting them into cubes the opposite direction.

Place all your chopped veggies into a large serving bowl, then measure out your seeds. Chop five dried apricots and add those to the bowl, along with a quarter cup of pomegranate seeds.

Rainbow Chopped Salad
Rainbow Chopped Salad

When your broccoli and chickpeas and done in the oven, let cool for a few minutes, then chop your broccoli into smaller pieces to match the rest of your chopped vegetables. Add the broccoli and chickpeas to the mixing bowl.

Now it’s time to make the dressing. You can use a small bowl with a whisk, but my favorite and easiest way to make dressing is in a small mason jar. You simply measure out the ingredients, screw the lid on tightly, shake vigorously to combine, and voilà! If you don’t use all the dressing, you can simply screw the lid back in, and store in the fridge for up to 5 days for future use.

Lemon Tahini Dressing
– 4 tbsp tahini
– 4 tbsp filtered water
– 2 tsp apple cider vinegar
– Juice of 1 lemon
– Salt + pepper to taste

Toss everything together, season with a little extra sea salt and cracked black pepper if desired, and you’re ready to eat!

Rainbow Chopped Salad
Rainbow Chopped Salad

Rainbow Chopped Salad

A crowd pleasing rainbow salad packed full of flavors in every bite!
Author: skyeautumn.com

Ingredients

  • 1 cup raddicchio chopped
  • 1 1/2 cups lacinato or dino kale chopped
  • 2 cups romaine lettuce chopped
  • 1/2 cup carrot chopped
  • 2/3 cup cucumber chopped
  • 1 cup broccoli
  • 1 can chickpeas
  • 2 tsp avocado or olive oil
  • 1 tsp harissa powder
  • 1/4 cup pomegranate seeds
  • 5 dried apricots
  • 1/4 cup hemp hearts
  • 1/4 cup sunflower seeds unsalted

Lemon Tahini Dressing

  • 4 tbsp tahini
  • 4 tbsp filtered water
  • 2 tsp apple cider vinegar
  • 1 lemon juiced
  • sea salt to taste
  • black pepper to taste

Instructions

  • First things first, you’ll want to roast your chickpeas and broccoli. Preheat your oven to 400°F and cover one smaller, or one large baking sheet with parchment paper.

Harissa Roast Chickpeas

  • Drain and rinse the canned chickpeas thoroughly. Using a clean kitchen towel, gently dry the chickpeas by rolling them with your hands flat, or fold over the top of the towel and pat dry. Pull off any loose skins and discard. Toss with 1 teaspoon olive or avocado oil, 1 teaspoon harissa powder, and 1/2 teaspoon of salt, then lay in a flat layer on a parchment paper lined baking sheet. Bake at 400°F for 15-20 mins, stirring and checking on them halfway through. They’re done when they’re starting to crack and lightly brown on the outsides, but still have a little softness to the insides.

Simple Roasted Broccoli

  • Chop 1 cup of broccoli into bite size pieces. Toss with 1 teaspoon olive or avocado oil, and roast in the oven at 400°F on a parchment paper lined baking sheet until crispy on the edges, about 20 minutes.
  • While your chickpeas and broccoli are roasting, this is a good time to prepare the rest of your ingredients. I’ve found the best way to cut greens for chopped salads is to first stack the leaves on top, then thinly slice into ribbons, before cutting in smaller pieces the opposite (vertical vs horizontal) direction. Carrots and cucumbers are done similarly – first cut into several thin slices, then stack the slices on top and cut into sticks, before cutting them into cubes the opposite direction. 
    Place all your chopped veggies into a large serving bowl, then measure out your seeds. Chop five dried apricots and add those to the bowl, along with a quarter cup of pomegranate seeds.
    When your broccoli and chickpeas and done in the oven, let cool for a few minutes, then chop your broccoli into smaller pieces to match the rest of your chopped vegetables. Add the broccoli and chickpeas to the mixing bowl.

Lemon Tahini Dressing

  • Now it’s time to make the dressing. You can use a small bowl with a whisk, but my favorite and easiest way to make dressing is in a small mason jar. You simply measure out the ingredients, screw the lid on tightly, shake vigorously to combine, and voilà! If you don’t use all the dressing, you can simply screw the lid back in, and store in the fridge for up to 5 days for future use.
  • Toss everything together, season with a little extra sea salt and cracked black pepper if desired, and you’re ready to eat! 

Notes

If you want to prepare the salad a day or two ahead of time, simply keep the dressing on the side until you’re ready to serve. This will keep the lettuce and chickpeas from getting soggy.

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