Description
A vibrant and nutritious chopped broccoli and chickpea salad tossed in a tangy lemon tahini dressing, perfect for a light lunch 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
- 1/3 cup chopped red onion
- 1/4 cup slivered almonds
- 3 ounces crumbled goat cheese
Lemon Tahini Dressing
- 1/4 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 broccoli, chickpeas, yellow bell pepper, celery, red onion, slivered almonds, and crumbled goat cheese to a large mixing bowl.
- Make the Dressing: In a separate small mixing bowl, stir together the tahini, water, maple syrup or honey, lemon juice, minced garlic, kosher salt, and pepper until smooth and well combined.
- Toss Salad: Pour the lemon tahini dressing over the salad ingredients and stir thoroughly until everything is evenly coated.
Notes
- Chop the broccoli into small, bite-sized pieces to ensure easy eating and better flavor distribution.
- For a vegan option, substitute goat cheese with a plant-based cheese or omit it altogether.
- Add extra water to the dressing if it is too thick to make it easier to toss.
- Use fresh lemon juice for the best flavor and brightness in the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 8 mg
