If you’re looking for a fresh, vibrant, and downright delicious salad that’s perfect any time of year, you’re going to love this Broccoli and Chickpea Salad with Lemon Tahini Recipe. It’s one of those recipes that’s easy to whip up, packed with nutrition, and tastes like sunshine on a plate. Plus, the creamy lemon tahini dressing gives it the kind of tangy richness that just elevates every bite — trust me, once you try it, this salad will become a go-to favorite!

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Why This Recipe Works

Balanced Flavors: The crunchy broccoli and chickpeas blend perfectly with the tangy, creamy lemon tahini dressing, creating a bright and satisfying bite every time.
Nutritious & Filling: Full of fiber, protein, and healthy fats, it keeps you energized without feeling heavy.
Super Quick to Prepare: Ready in just about 15 minutes, ideal for busy weeknights or an easy make-ahead lunch.
Versatile & Customizable: You can tweak the veggies or toppings based on what’s in your fridge or personal preferences.

Broccoli and Chickpea Salad with Lemon Tahini, healthy broccoli chickpea salad, vegan lemon tahini salad, easy nutritious salad recipes, vibrant vegetable 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 and Chickpea Salad with Lemon Tahini Recipe combines simple, wholesome ingredients that complement each other both in flavor and texture. Each element has a role — from the tender-crisp broccoli to the creamy goat cheese, it’s a harmony of tastes and nutrients that’s hard to beat. When shopping, grab the freshest broccoli with firm stems and vibrant green florets for the best crunch.

Broccoli: Choose a medium head with tight, dark green florets for the freshest taste and crunch.
Chickpeas: Canned chickpeas save time, just rinse well to reduce sodium and improve flavor.
Yellow Bell Pepper: Adds a sweet pop of color and crispness that nicely contrasts the broccoli.
Celery: Its natural crunch makes the salad extra refreshing and balances the creaminess of the dressing.
Red Onion: Just a little bit for a mild sharpness without overpowering the other flavors.
Slivered Almonds: Toast them lightly for extra nuttiness—this little step amps up the flavor.
Goat Cheese: Creamy and tangy, it melts slightly into the salad, giving it a luscious depth.
Tahini: The star in the dressing, providing a rich, nutty base that pairs beautifully with lemon juice.
Maple Syrup or Honey: Just a touch to balance the acidity of the lemon and bring everything together smoothly.
Lemon Juice: Freshly squeezed is best for bright, zesty flavor.
Garlic: Adds a subtle savory note that lifts the entire salad.
Kosher Salt & Pepper: Simple seasonings to enhance all the natural flavors.

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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.

Tweak to Your Taste

I love how easy it is to personalize this Broccoli and Chickpea Salad with Lemon Tahini Recipe. Sometimes I swap out the goat cheese for feta if I’m craving something a bit saltier, or add a handful of chopped fresh herbs like parsley or cilantro for another layer of flavor. Don’t be afraid to get creative here — this salad can really take on your favorite flavors.

Variation: I once added roasted sweet potato cubes, and it turned into a cozy, hearty meal perfect for fall.
Dietary Mods: To keep it vegan, just skip the goat cheese or replace it with a plant-based cheese alternative.
Spice it Up: Sometimes I toss in a pinch of red pepper flakes or a drizzle of hot sauce for a bit of heat.

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

Step 1: Chop & Prep Your Veggies

First, I give the broccoli a good rinse and then chop it into small, bite-sized pieces — about 4 cups is perfect. The small size helps the dressing cling to every floret, and makes it easier to eat. Then I chop up the yellow bell pepper, celery, and red onion, aiming for similar small pieces so the textures stay balanced.

Step 2: Combine Salad Ingredients

Next, into a large bowl I toss the broccoli, chickpeas (which I always rinse well to get rid of excess salt and “canned” flavor), chopped bell pepper, celery, and red onion. Then I sprinkle in the slivered almonds — I love to lightly toast mine in a dry skillet first for a few minutes until golden and fragrant, but you can skip that if you’re short on time. Finally, crumble in the goat cheese for creamy tanginess.

Step 3: Whisk Up That Lemon Tahini Dressing

In a small bowl, I stir together the tahini, water, maple syrup (or honey if you prefer), fresh lemon juice, minced garlic, and season with salt and pepper. The tahini can be thick at first, so adding water slowly while whisking makes sure the dressing ends up smooth and pourable. I always taste and adjust here — sometimes a little more lemon or sweetener is just right. It’s like dressing magic!

Step 4: Toss & Serve

Pour the dressing over the salad and gently toss everything together until the broccoli and chickpeas are well coated. I always give it a little taste here and add salt or pepper if it needs it. This salad is best eaten fresh, but I find it mellows and tastes even better a few hours after resting in the fridge.

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Pro Tips for Making Broccoli and Chickpea Salad with Lemon Tahini Recipe

Toast Your Almonds: Toasting the slivered almonds brings out their natural nuttiness and adds a lovely crunch contrast.
Chop Broccoli Small: Smaller pieces mean easier eating and better flavor distribution — trust me, it makes a big difference.
Adjust Dressing Consistency: Add water little by little to the tahini mixture until it’s creamy but not runny, so it clings nicely to the salad.
Don’t Skip Rinsing Chickpeas: Rinsing canned chickpeas reduces excess salt and improves freshness and texture in your salad.

How to Serve Broccoli and Chickpea Salad with Lemon Tahini Recipe

Garnishes

I usually top this salad with a few extra slivered almonds and a sprinkle of fresh parsley or chives — it makes it look pretty and adds a pop of fresh green. Sometimes I add a handful of pomegranate seeds for a juicy burst that contrasts beautifully with the creamy dressing. Plus, they make it look super fancy!

Side Dishes

This salad is fantastic on its own, but I also love pairing it with warm pita bread or grilled chicken for a fuller meal. It’s great next to roasted sweet potatoes or even alongside a simple bowl of soup on chilly days. Its freshness really complements richer dishes well.

Creative Ways to Present

For entertaining, I’ve served this salad layered in clear glass jars or bowls, so guests get to see all the colors and textures. Another fun idea is to turn it into a vibrant wrap filling using large lettuce leaves — perfect for a light, hand-held lunch. It makes the Lemon Tahini dressing stand out even more when you enjoy it like this!

Make Ahead and Storage

Storing Leftovers

I store any leftover salad in an airtight container in the fridge. Because the dressing soaks in, I find the flavors actually get better after a few hours. It usually keeps well for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing and freshen it up.

Freezing

I don’t recommend freezing this salad because of the fresh veggies and dairy — freezing can mess with the texture of broccoli, chickpeas, and especially goat cheese. You’ll get better results by making it fresh or saving leftovers in the fridge.

Reheating

This salad is always best cold or at room temperature. If you want some warmth, try serving alongside a warm grain or protein rather than reheating the salad itself.

FAQs

Can I use fresh chickpeas instead of canned for this Broccoli and Chickpea Salad with Lemon Tahini Recipe?

Absolutely! If you have fresh chickpeas, cook them until tender before adding to the salad. Just keep in mind that canned chickpeas are a great time-saver and work beautifully here.
Is this salad suitable for meal prep?

Yes, this salad is excellent for meal prep. Prepare it in advance and store in the fridge, but for the best texture, keep the dressing separate until you’re ready to eat. Or give it a good stir before serving if pre-mixed.
Can I substitute the goat cheese if I’m lactose intolerant?

Definitely. Try a dairy-free cheese alternative or omit the cheese altogether. You might want to add extra nuts or seeds for richness instead.
What can I do if I don’t have tahini on hand?

If tahini isn’t available, you can substitute with natural peanut butter or almond butter, though the flavor will change slightly. Or you can make a simple lemon vinaigrette as an alternative dressing.

Final Thoughts

This Broccoli and Chickpea Salad with Lemon Tahini Recipe is one of those dishes I always feel good about making because it’s healthy, satisfying, and so vibrant. I hope you enjoy it as much as I do — it’s easy enough to throw together any day and fancy enough to impress company. Give it a try next time you want a salad that’s more than just a side and truly feels like a dish in itself!