Name: Broccoli Chickpea Salad with Lemon Tahini Dressing 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· 4.8 from 19 reviews

If you’re on the hunt for a salad that’s bursting with flavor, texture, and nutrition, then this Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe is going to become your new favorite. It’s one of those dishes that feels fresh and wholesome, but also packing a punch with zesty lemon tahini dressing that I swear I could drizzle on everything. I love how quick it comes together, making it perfect for busy weeknights or a bright addition to your weekend meal prep. Trust me—you’re going to want to keep this one handy!

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Why This Recipe Works

Balanced Flavors: The creamy tahini dressing with bright lemon juice perfectly complements the earthy broccoli and hearty chickpeas.
Quick & Easy: This salad comes together in about 15 minutes, which is great when you want something nutritious without fuss.
Textural Contrast: Crunchy broccoli and almonds mixed with creamy goat cheese add layers of delightful texture.
Versatile & Nutritious: Packed with protein and fiber from chickpeas and loaded with vitamins from fresh veggies, this salad fits many dietary needs.

Broccoli Chickpea Salad with Lemon Tahini Dressing, healthy vegan salad, quick vegetable salad, easy plant-based recipe, nutritious summer salad - 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 Chickpea Salad with Lemon Tahini Dressing Recipe really shines because each ingredient brings something unique—crunch, creaminess, tang, or sweetness—making it an all-around delight. When shopping, look for fresh, firm broccoli and a good-quality tahini for the dressing; it really makes a difference.

Broccoli: Choose a firm, vibrant green head for the best crunch and freshness.
Chickpeas: Canned chickpeas are super convenient; rinse them well to remove excess sodium and any tinny taste.
Yellow bell pepper: Adds a subtle sweetness and pop of color to brighten the salad.
Celery: Crunchy freshness and a mild flavor that balances the other veggies.
Red onion: Gives a slight bite and crunch without overpowering the other ingredients.
Slivered almonds: Toast them a bit if you like extra aroma and crunch.
Goat cheese: Its creaminess and gentle tartness add depth and richness to the salad.
Tahini: This sesame seed paste creates a silky dressing that pairs beautifully with lemon.
Maple syrup or honey: Balances the tangy lemon juice with a touch of natural sweetness.
Lemon juice: Freshly squeezed is best for that bright, vibrant citrus kick.
Garlic: Adds a hint of sharpness and warmth to the dressing.
Salt and pepper: Essential for seasoning and bringing all the flavors together.

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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

I’m a big fan of mixing things up depending on what’s in my fridge or pantry. This Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe is such a flexible canvas—you can add or swap ingredients to suit your mood or dietary preferences, and it still holds up beautifully.

Variation: Sometimes I swap goat cheese for feta if I have it on hand, or leave out cheese altogether for a vegan twist.
Make it spicy: A pinch of red pepper flakes in the dressing adds a lovely kick that wakes up the flavors.
Add fresh herbs: Parsley or cilantro sprinkled on top brightens the salad even more.
Seasonal swap: In winter, adding roasted sweet potatoes pairs beautifully in place of bell pepper.

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

Step 1: Prep Your Veggies and Chickpeas

Start by chopping the broccoli into small, bite-sized pieces. I like to chop it pretty fine because it makes eating the salad easier and spreads the flavor better. Rinse and drain your canned chickpeas thoroughly to keep the salad from getting too watery or salty. Chop the bell pepper, celery, and red onion into similar small pieces to keep everything balanced and easy to toss. Toss all these ingredients along with the slivered almonds and crumbled goat cheese into a large bowl.

Step 2: Whisk Together the Lemon Tahini Dressing

In a separate smaller bowl, stir together the tahini, water, maple syrup or honey, lemon juice, minced garlic, and a pinch of kosher salt and pepper. The water helps thin the tahini so the dressing is pourable but still creamy. If your tahini is extra thick, add water a teaspoon at a time until you get the consistency you like. Mixing it well is key to avoid lumps, so take your time whisking until silky smooth.

Step 3: Combine and Toss

Pour the lemon tahini dressing over your prepared salad bowl and gently toss everything together until each bite is coated. You want the dressing to lightly cling to the veggies and chickpeas without drowning them. Give it a taste and adjust salt, pepper, or even a touch more lemon juice if needed—this dressing loves a bit of brightness!

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Tips from My Kitchen

Thorough Rinse: Rinsing canned chickpeas really improves their texture and removes any canned taste.
Fresh Lemon Juice: Always use fresh lemon juice—it adds a vibrancy that bottled juice just can’t match.
Toast Almonds: Toasting the slivered almonds lightly in a dry pan amplifies their crunch and brings out a nutty aroma.
Don’t Overdress: Adding dressing gradually prevents sogginess and keeps your salad crisp and fresh.

How to Serve Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe

Garnishes

I usually finish this salad off with extra fresh herbs—parsley is my go-to, but cilantro works beautifully too. A sprinkle of toasted sesame seeds adds a lovely nutty crunch that complements the tahini dressing perfectly. Sometimes, I add a few pomegranate arils for a pop of color and sweet-tart burst that’s as pretty as it is delicious.

Side Dishes

This salad is wonderful on its own for a light lunch, but if you want to round out dinner, I love serving it alongside roasted chicken or grilled fish. It also pairs beautifully with warm flatbreads or as a hearty side to cozy soups like lentil or tomato basil.

Creative Ways to Present

For potlucks or special occasions, I like to serve this salad in halved avocados or hollowed-out mini bell peppers—makes it look festive and fun! Layering it over a bed of greens or baby spinach also makes for a vibrant presentation that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld and improve after a few hours, but the broccoli stays crisp enough if you don’t let it sit too long. I recommend adding the goat cheese just before serving if you plan to store it—this keeps it from getting mushy.

Freezing

This salad isn’t great for freezing because the fresh veggies and dressing can change texture once thawed. If you want to prep ahead, just make the dressing separately and toss it with the salad right before eating.

Reheating

No reheating needed here! This salad tastes best cold or at room temperature. If your fridge is chilly, take it out 10-15 minutes before eating to let those flavors open up.

FAQs

Can I make this Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe vegan?

Absolutely! Just omit the goat cheese or replace it with a vegan cheese alternative or extra toasted nuts or seeds for added creaminess and texture.
How long does the salad keep in the fridge?

It stays fresh for up to 3 days when stored in an airtight container. To keep the broccoli crisp, I recommend adding the goat cheese fresh each time.
Can I use raw tahini or should it be toasted?

Raw tahini works perfectly fine for this dressing. Choose a quality brand with a rich, nutty flavor for best results—no need to toast it yourself.
What can I use if I don’t have maple syrup or honey?

You can substitute with agave nectar, a pinch of sugar, or even a splash of orange juice—whatever you have on hand to balance the lemon’s acidity.

Final Thoughts

This Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe truly holds a special place in my rotation. It’s healthy but never boring, simple but never bland—and the kind of dish you feel good about sharing with family or friends. Once you try it, I hope it becomes as much a staple in your kitchen as it is in mine. So go ahead, grab those fresh veggies and whip up this beauty; it’s a salad I’m happy to eat anytime, and I’m pretty sure you will be too!

Broccoli Chickpea Salad with Lemon Tahini Dressing Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way