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

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:

Quickview
379k Calories
12g Protein
24g Total Fat
31g Carbs
100% Health Score
Limit These
Calories
379k
19%

Fat
24g
38%

  Saturated Fat
3g
21%

Carbohydrates
31g
10%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
409mg
18%

Get Enough Of These
Protein
12g
24%

Vitamin K
530µg
505%

Vitamin A
4922IU
98%

Vitamin C
68mg
83%

Manganese
1mg
63%

Folate
244µg
61%

Iron
6mg
38%

Fiber
8g
35%

Copper
0.64mg
32%

Phosphorus
300mg
30%

Vitamin B1
0.38mg
26%

Magnesium
86mg
22%

Potassium
716mg
20%

Vitamin E
2mg
18%

Zinc
2mg
17%

Calcium
161mg
16%

Selenium
8µg
12%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
11%

Vitamin B2
0.19mg
11%

Vitamin B5
0.53mg
5%

covered percent of daily need
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