Roasted Broccoli & Chickpea Salad with Creamy Tahini-Parmesan Dressing: 1 Bold Savory Favorite
A hearty roasted broccoli and chickpea salad tossed in a creamy tahini-Parmesan dressing with rich, savory flavor.
Ingredients
4 cups broccoli florets
1 can (15 ounces) chickpeas, drained and rinsed
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tahini
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2–4 tablespoons warm water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley (optional)
2 tablespoons sesame seeds or pine nuts (optional)
Instructions
-
Preheat oven to 425°F (220°C).
-
Toss broccoli and chickpeas with olive oil, salt, and pepper.
-
Spread on a baking sheet and roast for 20–25 minutes.
-
Whisk tahini, Parmesan, lemon juice, olive oil, garlic, salt, and pepper.
-
Add warm water gradually until smooth.
-
Combine roasted vegetables with dressing and toss.
-
Garnish with parsley and seeds before serving.
Notes
Roast chickpeas separately for extra crisp texture if desired.