Description
A hearty and vibrant roasted broccoli and chickpea salad tossed with a creamy lemon tahini dressing. Crispy edges, bright citrus notes, and nutty depth come together in a satisfying dish that works as a main or side.
Ingredients
Scale
- 4 cups broccoli florets
- 1 ½ cups cooked chickpeas, drained and dried
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 2–4 tablespoons water
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli florets and chickpeas with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 22 to 25 minutes, stirring once halfway through, until the broccoli is tender and the chickpeas are golden and crisp.
- While roasting, whisk the tahini, lemon juice, water, and a pinch of salt until smooth and creamy.
- Transfer the roasted broccoli and chickpeas to a serving bowl.
- Add the red onion, parsley, lemon zest, and drizzle with the tahini dressing.
- Toss gently and serve warm or at room temperature.
Notes
- Dry the chickpeas thoroughly before roasting for maximum crispness.
- Add water to the dressing gradually to control thickness.
- For extra flavor, add a pinch of smoked paprika or cumin to the roasting mix.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: roasted broccoli salad, chickpea salad, lemon tahini dressing, vegan salad, healthy roasted vegetables