Description
A fresh and vibrant chopped broccoli and chickpea salad tossed in a tangy lemon tahini dressing, featuring a delightful combination of crunchy vegetables, creamy goat cheese, and toasted almonds. Perfect for a healthy lunch or a colorful 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 chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, chopped celery, chopped red onion, slivered almonds, and crumbled goat cheese into a large mixing bowl.
- Prepare 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 Salad. Pour the lemon tahini dressing over the salad ingredients and stir thoroughly until everything is evenly coated and well combined.
Notes
- For a vegan option, replace the goat cheese with a plant-based cheese or omit it entirely.
- Toast the slivered almonds lightly in a dry skillet to enhance their flavor.
- The salad can be prepared a few hours in advance; keep refrigerated until ready to serve.
- Adjust the lemon juice and seasoning according to your taste preference for a more tangy or creamy dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 7 mg
