No lettuce salad season continues, and of course it continues with a big ol’ Broccoli, Snap Peas & Crispy Tempeh Salad. This combination of crispy broccoli, crunchy tempeh, bright snap peas and basil, mint and lemon just works. It’s like all the characters of Sex and the City, except no one is mad about being a Miranda.
What I also love about this recipe is although it is vegetable-forward, it still has everything you need to feel sustained as a full meal. There’s protein from the tempeh, carbs from the vegetables and fats in olive oil, as well as a generous sprinkling of parmesan cheese.
I could talk about this salad for days, but all you need to know is that I love it. Here’s the best way to make it!
Table of contents
Ingredients for this broccoli snap pea salad
- 1 head broccoli
- 8 ounces tempeh
- 1-2 tbsp olive oil
- 1 lemon for zest and juice
- 1 lb spring peas
- 1 handful fresh basil
- 1 handful fresh mint
- 1/4 tsp red chili flakes
- Salt and pepper to taste
- Olive oil as needed
- 2 ounces fresh parmesan
- 1 tbsp dukkah optional, for topping
How to roast the broccoli and tempeh for this salad
This recipe is simple, it’s just all about timing. Start with the broccoli and tempeh first for this broccoli snap pea salad – and you won’t regret it.
Preheat the oven to 375F.
Slice the broccoli head width-wise in half, leaving the stem intact. Then slice it lengthwise into small pieces with the stem still attached to each piece. the pieces should be long. Spread these out evenly on a parchment lined baking sheet.
Crumble the tempeh into quarter-sized pieces. Spread them out evenly on a parchment lined baking sheet.
Drizzle olive oil, the juice from 1/2 of a lemon, and salt on the broccoli and tempeh. Toss to coat, and roast for 15-20 minutes, until the broccoli has slightly browned and the tempeh is crisp.
How to blanch and prepare the snap peas
While the broccoli is roasting, cut the rough tips off the spring peas. Finely chop the mint and the basil and set aside.
Bring a pot of water to a boil, salt it generously and then boil the peas for 4-5 minutes. Immediately transfer the peas to a large bowl of ice water to blanch them.
Transfer the peas to a bowl, add the mint, basil, red chili flakes, juice from 1/2 of the lemon, zest from 1/2 of the lemon and salt and pepper to taste. Add a generous glug of olive oil and stir.
How to bring this recipe together
When the broccoli and tempeh are out of the oven, add the tempeh into the bowl with the peas. Stir to combine.
To plate, add the spring peas to the bottom of the plate. Generously sprinkle the broccoli on top. Finish by grating on fresh parmesan and adding a sprinkle of dukkah. Serve and enjoy!
Looking for other vegetable-forward recipes?
You’re in the right place – here are a few I’ve been loving lately:
Za’atar Butter Bean Salad
Summer Shishito Pepper Salad
Roasted Spring Onions, Almond Gremolata & Ricotta
And that’s it for this Broccoli, Snap Peas & Crispy Tempeh Salad!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 1 head broccoli
- 8 ounces tempeh
- 1-2 tablespoons olive oil
- 1 lemon for zest and juice
- 1 pound spring peas
- 1 handful fresh basil
- 1 handful fresh mint
- 1/4 teaspoon red chili flakes
- salt and pepper to taste
- olive oil , as needed
- 2 ounces fresh parmesan
- 1 tablespoon dukkah, optional, for topping
Instructions
- Preheat the oven to 375°F.
- Slice the broccoli head width-wise in half, leaving the stem intact. Then slice it lengthwise into small pieces with the stem still attached to each piece. the pieces should be long. Spread these out evenly on a parchment-lined baking sheet.
- Crumble the tempeh into quarter-sized pieces. Spread them out evenly on a parchment-lined baking sheet.
- Drizzle olive oil, the juice from 1/2 of a lemon, and salt on the broccoli and tempeh. Toss to coat, and roast for 15-20 minutes, until the broccoli has slightly browned and the tempeh is crisp.
- While the broccoli is roasting, cut the rough tips off the spring peas. Finely chop the mint and the basil and set aside.
- Bring a pot of water to a boil, salt it generously and then boil the peas for 4-5 minutes. Immediately transfer the peas to a large bowl of ice water to blanch them.
- Transfer the peas to a bowl, add the mint, basil, red chili flakes, juice from 1/2 of the lemon, zest from 1/2 of the lemon and salt and pepper to taste. Add a generous glug of olive oil and stir.
- When the broccoli and tempeh are out of the oven, add the tempeh into the bowl with the peas. Stir to combine.
- To serve, add the spring peas to the bottom of the plate. Generously sprinkle the broccoli on top. Finish by grating on fresh parmesan and adding a sprinkle of dukkah. Enjoy!
Comments
Inspired to try something different after we got fresh peas from our farm share this afternoon! So light but a very fulfilling dinner for me and my fiancé. I’m obsessed with the simplicity and flavor!!
I’m so thrilled you liked it!
Incredibly tasty. I couldn’t put the fork down!
I am so thrilled you like it!
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