Crunchy Broccoli Bowl - Live Slow Run Far

Crunchy Broccoli Bowl

Beloved broccoli! We’re still trying to figure out how to grow as massive-looking heads as we see at the farmers market, but can’t resist trying year after year – because broccoli truly is one of our dearest vegetables. And the way it’s prepared here is probably our favorite way: we let it dive headfirst into boiling water, but only for a minute or so. Then we let it drain in a colander and voila – we have bright green and crunchy broccoli, but without that raw bite. No mushy business here. When you cook broccoli this way, it turns into the most excellent salad component as it retains its shape entirely.

Turning a salad into a complete, filling meal is one of our favorite ways of making cooking simple and hassle free. We LOVE having everything mixed together – not only does it taste awesome and get better with time, it also means fewer containers in the fridge for leftovers and less cleaning up. Basically, we follow the vegetable + carbohydrate source + protein source formula. Here, that means broccoli/onions/apples for the vegetable, pearled wheat for the carbohydrate and chickpeas for the protein (although pearled wheat has a good amount of protein and chickpeas a good amount of carbohydrates as well, so it’s really a nutritious party all together). A creamy dressing to top it off and you could be looking at a new weekday staple dish right here. Good luck!

PS. If you don’t have both peanut butter and tahini at home, you can totally just omit one and double the amount of the other.

För recept på svenska, klicka här: Broccolisallad med matvete, kikärtor och krämig dressing

Serves 4
Total Time: 30 min



6 dl (2 1/2 cups) uncooked pearled wheat or other grain
500 g (18 oz) broccoli (~20 dl / 8 cups chopped, stalks included)
460 g (16 oz) cooked chickpeas (~6 dl / 2 1/2 cups), rinsed and drained
1 small red onion, thinly sliced
2 crispy apples, thinly sliced
1 dl (1/2 cup) toasted nuts/seeds (optional)
Salt and black pepper


3 tbsp peanut butter
3 tbsp tahini
3 tbsp canola oil
3 tbsp hot water
5 tbsp lemon juice
1 1/2 tsp salt
2 tsp baking syrup*
2 garlic cloves, minced

*Ljus sirap here in Sweden. Maple syrup can be substituted.


  1. Cook the pearled wheat according to package instructions and set aside.
  2. Chop/break the broccoli into florets and slice the stalk. Bring a pot of water to a boil and cook the broccoli for about 1 min (it should remain crispy). Drain in a colander and set aside.
  3. Whisk together all the ingredients for the dressing.
  4. In a large bowl, place pearled wheat, broccoli, chickpeas, red onion and apples. Pour over the dressing**, mix well and season to taste. Serve in bowls and (optionally) top with nuts/seeds.

**If you’re not planning on eating right away, hold off on mixing in the dressing until you are, so as to prevent any dryness.

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