Description
A fresh and crunchy chopped broccoli and chickpea salad tossed with a zesty lemon tahini dressing, perfect for a healthy and satisfying meal or side dish.
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
- ⅓ cup chopped red onion
- ¼ cup slivered almonds
- 3 ounces crumbled goat cheese
Lemon Tahini Dressing
- 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
Instructions
- Combine Salad Ingredients. Add the chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, chopped celery, red onion, slivered almonds, and crumbled goat cheese to a large mixing bowl.
- Prepare 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 Salad. Pour the lemon tahini dressing over the broccoli salad mixture and stir thoroughly until all ingredients are evenly coated with the dressing.
Notes
- For a vegan option, substitute the goat cheese with a plant-based cheese or omit it entirely.
- Use maple syrup for a vegan sweetener option instead of honey.
- Chop the broccoli finely to make the salad easier to eat and ensure every bite has a mix of flavors.
- Toast the slivered almonds lightly before adding for added crunch and flavor.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 10 mg
