Crunchy Broccoli Chickpea Salad with Lemon Tahini
A vibrant, crunchy salad loaded with broccoli, chickpeas, and a creamy lemon-tahini dressing—perfect as a light meal or hearty side.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings6
This salad brings together crisp broccoli, hearty chickpeas, and colorful veggies in a bowl full of texture and flavor. The creamy tahini dressing, brightened with lemon and a touch of maple syrup, ties everything together beautifully.
It's a great make-ahead option for lunches or potlucks, and it's naturally vegetarian and gluten-free. Feel free to adjust the dressing to your taste—add more lemon for zing or a pinch of pepper for heat.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the chopped broccoli, chickpeas, bell pepper, celery, red onion, slivered almonds, and goat cheese in a large mixing bowl.
- In a small bowl, whisk together the tahini, water, maple syrup, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the salad and toss well to coat everything evenly.
💡 Tips
- For extra crunch, toast the almonds in a dry skillet for a few minutes before adding.
- If you prefer a thinner dressing, add a little more water, one teaspoon at a time.
- This salad keeps well in the fridge for up to 2 days; the flavors meld even more.
Inspired by a recipe from Downshiftology