Almond Pesto Broccoli Salad

This salad is probably the most addictive thing I’ve made in a long time and oh how I need it after the Christmas feasting! Big on garlic, to keep those winter bugs in check.

With calcium-rich and hormone-friendly broccoli, which is also great for the liver and gut. Also with protein-packed chickpeas, this is a meat-free meal in itself. Kids love the garlicky pesto sauce and may even win over the most reluctant broccoli eaters!

Almond Pesto Broccoli Salad

Prep Time 15 minutes
Total Time 55 minutes
Course Salads
Servings 5 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian



  • 30 g Basil
  • 50 g Parmesan (grated)
  • 1 clove Garlic
  • 30 g Almonds (whole)
  • 60 ml Olive oil


  • 450 g Broccoli ( cut into bite-sized florets & blanched)
  • 1.5 tsp Red Wine Vinegar
  • 0.5 tsp Salt
  • 100 ml Olive oil
  • 4 cloves Garlic (minced)
  • 60 g Sun-dried tomatoes
  • 400 g Chickpeas (tinned)
  • 30 g Almonds (flaked or whole blanched)


  • Place all the pesto ingredients into a small blender and whiz up.
  • In a large bowl, mix up the red wine vinegar and salt before adding the blanched broccoli florets.
  • In a small saucepan heat the oil until it begins to bubble then add the minced garlic and cook for a minute until the garlic begins to brown, then remove from heat. Option here to add a pinch of red chilli flakes if you want some extra kick.
  • Pour ¾ of the oil over the broccoli, mix and then cover with a tea towel and leave for 30-40 minutes to infuse.
  • Chop the sun dried tomatoes roughly and drain the chickpeas. If the pesto is looking a little thick you can add the remaining oil in the saucepan to it and whiz it again. If it looks good enough, reserve the oil for the broccoli.
  • In a dry frying pan, toast the almonds until light brown and fragrant.
  • After 30-40 minutes, give the broccoli a stir adding the pesto and oil if not already used, coating it all.
  • Add the sun-dried tomatoes and chickpeas to the bowl, and mix well.
  • Sprinkle over the toasted almonds and serve.


  • For dairy-free, substitute the parmesan for 3 tbsp of nutritional yeast.
  • For nut-free, substitute almonds for sunflower seeds
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