Description
A vibrant and nutritious chopped broccoli and chickpea salad tossed with a tangy lemon tahini dressing, perfect for a healthy 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
- Prepare the Salad Ingredients: Add the chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, chopped celery, chopped red onion, slivered almonds, and crumbled goat cheese to a large mixing bowl.
- Make the 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 the Salad: Pour the lemon tahini dressing over the salad ingredients and stir gently until everything is evenly coated and well combined.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese or omit it entirely.
- Adjust the dressing thickness by adding more water if needed.
- Use fresh lemon juice for the best flavor in the dressing.
- Chop the broccoli finely to ensure easy eating and good dressing coverage.
- Toast the slivered almonds lightly for extra crunch and flavor.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
