Description
A bright and savory salad featuring roasted broccoli and chickpeas, topped with a creamy tahini-parmesan dressing.
Ingredients
- 4 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small red onion, thinly sliced
- 1/4 cup tahini
- 1/4 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 to 4 tablespoons water (to thin dressing)
- Extra lemon wedges, if desired
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim broccoli into bite-sized florets and drain and rinse the chickpeas thoroughly; pat them dry.
- Toss the broccoli and chickpeas in a large bowl with olive oil, salt, and pepper until coated.
- Spread the mixture on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Blend tahini, lemon juice, garlic, parmesan, and water in a blender until smooth and creamy.
- Combine roasted broccoli and chickpeas with red onion in a large bowl and drizzle with the dressing.
- Toss gently and serve warm or at room temperature with extra lemon wedges.
Notes
Best served fresh, but can be refrigerated for up to 3 days. Reheat gently if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean