Name: Broccoli and Chickpea Salad with Lemon Tahini Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 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; ⅓ cup chopped red onion; ¼ cup slivered almonds; 3 ounces crumbled goat cheese; ¼ 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

Jump to Recipe· 4.7 from 22 reviews

If you’re looking for a fresh, flavorful, and nutrient-packed salad that you can whip up in no time, you’re going to love this Broccoli and Chickpea Salad with Lemon Tahini Recipe. It’s bright, creamy, crunchy, and has just the right zing of lemony goodness that keeps me coming back for more. I first made it on a whim one afternoon, and now it’s a staple in my meal rotation—plus it’s easy to customize, which I’ll get into later. Trust me, you want to keep reading because this salad is fan-freaking-tastic!

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Why This Recipe Works

Balanced Flavors: The tangy lemon tahini dressing perfectly complements the earthy broccoli and creamy chickpeas.
Texture Play: Crunchy broccoli and celery meet tender chickpeas and creamy goat cheese for a satisfying bite every time.
Quick & Easy: Ready in just 15 minutes, it’s perfect for busy weeknights or last-minute guests.
Versatile Ingredients: Easily adaptable with what you have on hand, making it a flexible recipe for any season.

Broccoli and Chickpea Salad with Lemon Tahini, healthy vegan salad recipes, easy veggie chickpea salad, citrus tahini salad, quick plant-based recipes - A white bowl filled with a colorful salad showing multiple layers: the base layer consists of small, bright green broccoli florets and light beige chickpeas; scattered throughout are chunky orange bell pepper pieces and pale green celery bits; bright purple-red onion cubes are mixed evenly, adding contrast; white crumbled cheese pieces are sprinkled on top along with thin, light beige almond slivers; a light creamy dressing is drizzled over the salad, visible especially on the cheese and broccoli. A silver spoon rests in the bowl on the left side, and in the background there is a small glass jar with more dressing and a spoon inside it; the bowl is placed on a white marbled surface with a grey striped towel to the left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Broccoli and Chickpea Salad with Lemon Tahini Recipe balances robust and mellow elements beautifully. Each ingredient plays a role, from the fresh crunch of broccoli to the creamy tang of goat cheese, creating a harmonious, flavorful dish. When shopping, look for a vibrant, firm broccoli head and good-quality tahini—it makes a noticeable difference.

Broccoli: Chopping it into small pieces ensures every bite is flavorful and crunchy.
Chickpeas: Rinse canned chickpeas well to remove excess sodium and improve texture.
Yellow Bell Pepper: Adds a sweet crispness and vibrant color.
Celery: Provides fresh crunch and a slightly peppery edge.
Red Onion: Use just a bit for subtle bite without overpowering the salad.
Slivered Almonds: Toast them lightly for even more crunch and nuttiness.
Goat Cheese: Creamy and tangy, this elevates the salad with richness and depth.
Tahini: The star of the dressing, offering a nutty, creamy base.
Water: Thins out the tahini dressing for perfect pourability.
Maple Syrup or Honey: Balances the tart lemon juice with a touch of sweetness.
Lemon Juice: Freshly squeezed is best for that bright, zesty flavor.
Garlic: Minced finely so it blends smoothly into the dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Broccoli and Chickpea Salad with Lemon Tahini Recipe is how easy it is to tweak it to your taste. Over time, I’ve found adding a little extra garlic or swapping goat cheese for feta can change the vibe completely but still work beautifully. Feel free to tailor the salad to what you love or what you have on hand.

Variation: I love to add chopped fresh herbs like parsley or cilantro for a fresh punch—try it and see how it brightens the salad!
For Vegan: Swap goat cheese for avocado cubes or vegan cheese to keep it creamy without dairy.
Extra Protein Boost: Toss in some cooked quinoa or grilled chicken if you want a heartier meal.
Seasonal Twist: Swap yellow bell pepper for shredded carrots or radishes when in season for a different crunch.

Step-by-Step: How I Make Broccoli and Chickpea Salad with Lemon Tahini Recipe

Step 1: Chop Everything Small & Even

Start by chopping your broccoli into bite-sized pieces—aim for about 1-inch chunks or smaller. The goal is to get a nice, easy-to-eat salad without giant stalks that overshadow the other flavors. Chop up the celery, yellow bell pepper, and red onion finely too; this helps everything blend well and creates an even texture that’s so satisfying.

Step 2: Mix Salad Ingredients Gently

In a large bowl, combine the chopped broccoli, rinsed chickpeas, bell pepper, celery, red onion, slivered almonds, and crumbled goat cheese. I like to toss these gently by hand so that the goat cheese breaks into smaller bits but doesn’t completely dissolve—those little pockets of creamy cheese really make a difference.

Step 3: Whip Up the Lemon Tahini Dressing

In a separate bowl, stir together tahini, water, maple syrup (or honey), lemon juice, minced garlic, salt, and pepper until smooth. The first time I made this, I struggled a bit with the tahini thickening up, so adding the water slowly and whisking constantly helps you get a silky dressing without clumps.

Step 4: Combine and Serve

Pour the dressing over your salad and toss until everything’s evenly coated. Give it a taste and adjust the salt or lemon if needed—sometimes I like a little extra zing. It’s best served fresh but if you want, you can let it chill in the fridge for 10-15 minutes to mellow the flavors.

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Tips from My Kitchen

Chop Evenly: Uniformly sized broccoli pieces make each bite balanced with dressing and mix-ins.
Rinse Chickpeas Thoroughly: It cuts down on the canned flavor and leaves a cleaner taste.
Toast Almonds: Add a quick dry toast in a pan for 2-3 minutes to boost nuttiness and crunch.
Dressing Consistency: If your dressing is thick, add water a teaspoon at a time to reach your favorite pourable texture.

How to Serve Broccoli and Chickpea Salad with Lemon Tahini Recipe

Garnishes

I often sprinkle a few extra slivered almonds or some freshly chopped parsley on top before serving—it adds a fresh look and an herbal pop that I really love. Sometimes I toss on a few toasted sesame seeds for a bit of extra texture and subtle flavor complexity.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a complete meal, or you can serve it alongside warm pita bread, roasted sweet potatoes, or a simple grain like quinoa or couscous. I often keep it as a light lunch or side dish during summer, but it works year-round!

Creative Ways to Present

For a party, I like to serve this salad layered in clear glass jars or pretty bowls so everyone can see the vibrant colors. Another fun idea is to stuff the salad inside whole wheat pita pockets or use it as a filling for wraps. It always gets rave reviews no matter how it’s served.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the salad in an airtight container in the fridge for up to 2 days. Because of the fresh veggies, it’s best enjoyed within that time when the broccoli remains crisp and the dressing is fresh.

Freezing

Heads up: I don’t recommend freezing this salad because the raw veggies and dressing separate and get soggy upon thawing. The fresh crunch is a big part of the appeal here.

Reheating

This salad is best served cold or at room temperature. If you want to warm it, try serving alongside a warm dish rather than reheating the salad itself to preserve that lovely texture and flavor balance.

FAQs

Can I use fresh chickpeas instead of canned?

Absolutely! Fresh cooked chickpeas work wonderfully and will give the salad a slightly different texture. Just make sure they’re cooked until tender but not mushy. Using canned chickpeas is a great timesaver though, especially on busy days.
What if I don’t like goat cheese?

You can substitute goat cheese with feta, ricotta salata, or omit it altogether for a dairy-free version. I sometimes swap it out for creamy avocado or even nutritional yeast for a cheesy flavor without dairy.
How can I make the dressing creamier?

If you want an extra creamy dressing, add a little more tahini and adjust water accordingly. Whisk vigorously or use a blender for a super smooth finish. A splash of olive oil can also help create a silkier texture.
Is this salad good for meal prep?

Yes, it’s great for meal prep. I recommend keeping the dressing separate initially and tossing the salad just before eating to maintain freshness. Pre-chopped veggies in the fridge make putting it together a breeze.

Final Thoughts

This Broccoli and Chickpea Salad with Lemon Tahini Recipe is one of those dishes I make when I want something healthy but exciting. I love how it balances textures and flavors without demanding hours of kitchen time. You’re going to enjoy how versatile it is, whether as a main for lunch, a side at dinner, or even a potluck contribution. Give it a try—I promise you’ll be adding it to your favorites list like I did!