Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing
The recipe Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing can be made in around 1 hour and 10 minutes. This recipe serves 2 and costs $5.04 per serving. One portion of this dish contains approximately 38g of protein, 28g of fat, and a total of 689 calories. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 39 people were impressed by this recipe. Head to the store and pick up garlic, chickpeas, dill, and a few other things to make it today. It works well as a pricey main course. It is brought to you by Foodnetwork. With a spoonacular score of 98%, this dish is super. Users who liked this recipe also liked Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing, Chickpean And Quinoa Salad With Lemon-tahini Dressing, and Edamame Chickpea Feta Salad with Lemon Tahini Dressing.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
1 cup cooked chickpeas, rinsed and well drained
1 cup dill sprigs
1 cup flat-leaf parsley sprigs
1 cup fresh cilantro leaves
1/2 clove garlic, crushed
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Sea salt
2 tablespoons tahini
1 teaspoon tamari
2 teaspoons white balsamic vinegar.jpg)
Equipment:
oven
baking paper
baking sheet
bowl
Cooking instruction summary:
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.
Step by step:
1. Roast the broccoli: Preheat the oven to 400 degrees F.
2. 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.
3. Remove from the oven, and set aside to cool.
Assemble the salad
1. 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.
Make the dressing
1. Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth.
2. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
Nutrition Information:
covered percent of daily need
