Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing

Broccoli is probably the most reliable vegetable in the produce aisle. No matter what the season, it's there looking perky and ready to[ offer up an abundance of nutrients. If you weren't a fan before, this salad, starting with a simple and easy-to-prepare roasted broccoli base-which is also irresistible eaten on its own-will change your mind about broccoli forever.]

Total Time:
1 hr 10 min
20 min
20 min
30 min

2 servings

  • Salad:
  • 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • 1 cup cooked chickpeas, rinsed and well drained
  • 1 cup dill sprigs
  • 1 cup flat-leaf parsley sprigs
  • 1 cup fresh cilantro leaves
  • Dressing:
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon tamari
  • 1/2 clove garlic, crushed
  • Sea salt
  • Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.

  • Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.

  • Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

The broccoli stems can be peeled and steamed as a side dish or used in soups or stir-fries. Or add them to your green juice for a spicy, nutritional boost.

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