Herbed Chickpea Broccoli Salad With Tahini Lemon Dressing Food

HERBED CHICKPEA-BROCCOLI SALAD WITH TAHINI-LEMON DRESSING

Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing image

Broccoli is probably the most reliable vegetable in the produce aisle. No matter what the season, it's there looking perky and ready to offer up an abundance of nutrients. If you weren't a fan before, this salad, starting with a simple and easy-to-prepare roasted broccoli base-which is also irresistible eaten on its own-will change your mind about broccoli forever.

Provided by Amy Chaplin

Time 1h10m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 cup cooked chickpeas, rinsed and well drained
1 cup dill sprigs
1 cup flat-leaf parsley sprigs
1 cup fresh cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 teaspoons white balsamic vinegar
1 teaspoon tamari
1/2 clove garlic, crushed
Sea salt

Steps:

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

Nutrition Facts : Calories 229 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 283 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams

HERBED CHICKPEA SALAD

Herbed Chickpea Salad image

Make and share this Herbed Chickpea Salad recipe from Food.com.

Provided by Sheynath

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can chickpeas (garbanzo beans)
1 medium fresh tomato, diced
1 green bell pepper, diced
3 scallions, sliced
2 tablespoons capers
1/4 cup feta cheese, crumbled
1/4 cup of fresh mint, minced
1 garlic clove
2 -3 tablespoons red wine vinegar
2 tablespoons olive oil

Steps:

Rinse and drain chickpeas. Place in mixing bowl.
Add tomato, bell pepper, scallions, capers, cheese and mint.
Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.

Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 2.5, Cholesterol 8.3, Sodium 577.4, Carbohydrate 30.4, Fiber 6.7, Sugar 2.2, Protein 8

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