Description
A warm, hearty salad featuring crispy roasted chickpeas, tender charred broccoli, and a creamy tahini-parmesan dressing. Perfect as a light main or a vibrant side dish.
Ingredients
Scale
- 4 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 1/4 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 small red onion, thinly sliced
- 2 to 4 tablespoons water (to thin dressing)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli and chickpeas with olive oil, salt, and pepper until coated.
- Spread everything on the baking sheet in a single layer, making sure not to overcrowd.
- Roast for 25–30 minutes, flipping halfway, until broccoli is tender and chickpeas are crispy.
- Meanwhile, blend tahini, lemon juice, garlic, parmesan, and water until smooth and creamy.
- In a large bowl, combine the roasted broccoli and chickpeas with sliced red onion and drizzle with the dressing.
- Toss gently and serve warm or at room temperature.
Notes
- Pat chickpeas dry before roasting for extra crunch.
- Adjust dressing consistency with more or less water.
- Store dressing separately if making ahead to maintain texture.
- Garnish with extra parmesan or fresh herbs for a finishing touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 8mg
Keywords: roasted broccoli salad, chickpea salad, tahini dressing, vegetarian salad, healthy warm salad