Warm Roasted Broccoli & Chickpea Salad with Tahini
Warm Roasted Broccoli & Chickpea Salad with Tahini is a delightful blend of earthy roasted broccoli and protein-packed chickpeas, all drizzled with a creamy tahini dressing. This vibrant salad not only bursts with flavor but also offers essential nutrients, making it a perfect choice for meal prep or as a refreshing side dish. Enjoy warm or at room temperature for a versatile addition to your table that will please both the eye and the palate.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
- 4 cups fresh broccoli florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 3 cloves garlic, minced
- Salt and pepper to taste
- Preheat the oven to 425°F (220°C).
- On a baking sheet, combine broccoli florets and chickpeas. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Roast in the preheated oven for 20-25 minutes until golden brown and crispy, stirring halfway through.
- While the vegetables roast, whisk together tahini, lemon juice, garlic, salt, and water in a bowl until smooth.
- Once roasted, transfer broccoli and chickpeas to a large bowl, drizzle with tahini dressing, and gently toss to combine.
- Serve warm or at room temperature; garnish with additional lemon zest or herbs if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added crunch, consider including nuts like almonds or sunflower seeds. Customize by adding diced avocado or swapping tahini for peanut butter for an Asian twist. Store leftovers in an airtight container in the fridge for up to three days.