Roasted Broccoli & Chickpea Salad with Tahini-Parmesan Dressing
A vibrant and nutritious salad combining roasted broccoli and chickpeas, drizzled with a creamy tahini-Parmesan dressing for a satisfying meal.
Ingredients
Vegetables
- 4 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 1/4 cup grated parmesan cheese
- 2 tablespoons lemon juice
- 1 garlic clove minced garlic
- 1 small red onion thinly sliced red onion
- 2 to 4 tablespoons water (to thin dressing)
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli and chickpeas with 2 tbsp olive oil, salt, and pepper; roast 25–30 mins.
- Meanwhile, blend tahini, lemon juice, garlic, parmesan, and water until smooth.
- Combine roasted vegetables with sliced red onion and drizzle with dressing. Toss gently.
Notes
For extra flavor, sprinkle additional parmesan or add a squeeze of lemon before serving.