Roasted Broccoli & Chickpea Salad with Tahini-Parmesan Dressing
A delicious and nutritious salad featuring roasted broccoli and chickpeas, topped with a creamy tahini-parmesan dressing.
Ingredients
For the salad
- 4 cups broccoli florets Cut into evenly-sized florets
- 1 can chickpeas, drained and rinsed Use canned for convenience
- 3 tablespoons olive oil For tossing with vegetables
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small red onion, thinly sliced For added crunch and flavor
For the dressing
- 1/4 cup tahini
- 1/4 cup grated parmesan cheese Can use nutritional yeast for a vegan option
- 2 tablespoons lemon juice Freshly squeezed for best flavor
- 1 clove garlic, minced For added flavor
- 2 to 4 tablespoons water To thin dressing as desired
Instructions
Preparation
- 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.
Cooking
- 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.
Assembly
- 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
This salad pairs well with grilled meats or seafood and is also delicious on its own. For a refreshing twist, serve chilled.