We don't make bold claims lightly. This broccoli salad earns it.
Great for meal prep, genuinely addictive, and built on ingredients that actually do something. Recipe below is for a full batch, so halve it if you're cooking for fewer. Quantities are a starting point, you can lean into whatever you love most.

FOR THE SALAD

2 heads broccoli, chopped fine in a food processor
3 stalks celery, diced
1 cup green olives, roughly chopped
¾ cup pistachios, toasted and roughly chopped (almonds, cashews, or hazelnuts work too)
½ cup unsweetened raisins
1 bunch each parsley and coriander
1 jar chickpeas, rinsed, patted dry, chopped (we love @boldbeanco)
1 tsp each paprika, cumin, cinnamon, coriander

FOR THE DRESSING

¼ cup + 2 tbsp runny tahini
2 tbsp lemon juice + 1 tbsp apple cider vinegar
1 tbsp maple syrup
2 tbsp extra virgin olive oil
4–8 tbsp water to thin
Sea salt to taste

METHOD

1. Preheat oven to 180°C.
2. Blitz broccoli in a food processor (or chop by hand) and spread on a tray.
3. Drizzle with olive oil and salt, roast for 25 minutes. Meanwhile, pat chickpeas dry, toss with spices and olive oil, and add to the oven.
4. Once broccoli is done, turn heat up to 200°C to finish the chickpeas.
5. Mix dressing ingredients, build your salad, add chickpeas last.