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.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: 2 servings
  • Nutrition Info
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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


2 tablespoons tahini

1 tablespoon fresh lemon juice

2 teaspoons white balsamic vinegar

1 teaspoon tamari

1/2 clove garlic, crushed

Sea salt


  1. 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. 
  2. 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. 
  3. 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.

Cook’s Note

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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