Roasted Broccoli & Chickpea Salad with Tahini-Parmesan Dressing
A warm-roasted vegetable and legume salad featuring crispy chickpeas, tender broccoli, and a creamy tahini-parmesan dressing, perfect for any occasion.
Ingredients
For the Base
- 4 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 1/4 cup tahini Can substitute with a natural nut butter if necessary.
- 1/4 cup grated parmesan cheese Use nutritional yeast for a dairy-free version.
- 2 tablespoons lemon juice Substitute with store-bought lemon juice if needed.
- 1 clove garlic, minced
- 2 to 4 tablespoons water To thin the dressing.
For Serving
- 1 small red onion, thinly sliced
Instructions
Preparation
- Preheat your 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, then pat them dry.
Cooking
- In a large bowl, toss the broccoli and chickpeas with olive oil, salt, and black pepper until evenly coated.
- Spread everything on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until the broccoli is tender and the chickpeas are crispy.
- Meanwhile, blend tahini, lemon juice, minced garlic, grated parmesan, and water until smooth and creamy. Adjust water to achieve a pourable consistency.
Assembly
- In a large bowl, combine the roasted broccoli and chickpeas with sliced red onion and drizzle with the dressing. Toss gently.
Notes
Serve warm, at room temperature, or chilled. Great for meals, potlucks, or a vibrant side dish. Adjust seasoning as needed before serving.