Description
A fresh and vibrant chopped broccoli and chickpea salad tossed in a zesty lemon tahini dressing, perfect for a light lunch or side dish packed with crunch, protein, and flavor.
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
- Prepare the vegetables: Add the chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, chopped celery, chopped red onion, slivered almonds, and crumbled goat cheese into a large mixing bowl.
- Make the dressing: In a separate small mixing bowl, whisk together tahini, water, maple syrup (or honey), lemon juice, minced garlic, kosher salt, and pepper until smooth and well combined.
- Toss the salad: Pour the lemon tahini dressing over the salad ingredients and stir gently until everything is evenly coated and combined.
Notes
- Use fresh broccoli for the best crunch and flavor; blanch if you prefer a softer texture.
- Maple syrup can be substituted with honey or agave nectar for sweetness.
- For a vegan option, use agave syrup instead of honey and omit goat cheese or replace with a vegan cheese alternative.
- Slivered almonds add a nice texture, but you can swap for walnuts or pecans if preferred.
- Adjust salt and pepper seasoning to taste depending on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 7 mg
