Name: Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 servings
Ingredients: 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

Directions

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.

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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Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing

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