Broccoli and Chickpea Salad with Tahini Dressing Recipe

There’s something truly magical about the crisp, cool air of autumn that invites us to create warm, hearty dishes. Today, I’m excited to share with you a recipe that not only embraces the season but also brings family and creativity to the forefront: Broccoli and Chickpea Salad with Tahini Dressing. Whether you’re looking to enhance your weeknight dinner menu or prepare a nutritious side for a family gathering, this salad is sure to be a hit. It’s a delightful blend of roasted broccoli, protein-packed chickpeas, and a luscious tahini dressing that ties everything together. Plus, it’s a wonderful way to include more vegetables and wholesome ingredients in your meals.

Ingredients

• 1 large head of broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons water (adjust for desired consistency)
• 1 tablespoon maple syrup or honey

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the broccoli florets and chickpeas with olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Roast in the preheated oven for 20 minutes, or until the broccoli is tender and slightly charred, and chickpeas are crispy.
4. While the broccoli and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and maple syrup or honey until smooth. Adjust the water to achieve your desired dressing consistency.
5. Once the broccoli and chickpeas are done, remove them from the oven and let them cool slightly.
6. In a large bowl, combine the roasted broccoli and chickpeas. Drizzle the tahini dressing over the top and toss to coat evenly.
7. Serve the salad warm or at room temperature, garnished with additional lemon wedges if desired.

Helpful Tips

• If you’re short on time, you can steam the broccoli instead of roasting it.
• Add a handful of toasted almonds or sunflower seeds for extra crunch and flavor.
• To make this salad even more colorful, toss in some cherry tomatoes or diced red bell peppers.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold, so no need to reheat!

Pairings

This Broccoli and Chickpea Salad with Tahini Dressing pairs beautifully with grilled chicken or fish. For a vegan option, serve it alongside quinoa or a hearty lentil stew. A chilled glass of white wine or a refreshing iced tea makes the perfect drink to complement this flavorful dish.

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