Description
A fresh and nutritious chopped broccoli and chickpea salad tossed with a creamy lemon tahini dressing. This vibrant salad combines crunchy vegetables, tender chickpeas, and tangy goat cheese for a satisfying and flavorful dish perfect for lunch or a light dinner.
Ingredients
Scale
Broccoli Salad
- 1 medium head broccoli, chopped into small pieces (about 4 cups chopped)
- 1 (15-ounce) can chickpeas, rinsed
- 1 yellow bell pepper, chopped
- 2 ribs celery, chopped
- 1/3 cup chopped red onion
- 1/4 cup slivered almonds
- 3 ounces crumbled goat cheese
Lemon Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons water
- 1 tablespoon maple syrup or honey
- 1 lemon, juiced (about 3 tablespoons juice)
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
Instructions
- Combine Salad Ingredients: Add the chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, celery, red onion, slivered almonds, and crumbled goat cheese to a large mixing bowl.
- Make the Dressing: In a separate small mixing bowl, whisk together the tahini, water, maple syrup (or honey), freshly squeezed lemon juice, minced garlic, kosher salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the lemon tahini dressing over the salad ingredients and stir gently until everything is evenly coated and well combined.
Notes
- Use maple syrup to keep the dressing vegan, or honey if you prefer a slightly different sweetness.
- You can substitute goat cheese with feta cheese or omit it for a vegan version.
- To add more protein, consider adding grilled chicken or tofu cubes.
- Chop the broccoli finely to make it easier to eat raw and to evenly distribute in the salad.
- Store leftovers covered in the refrigerator for up to 2 days; the salad is best consumed fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 5 mg
