Name: Broccoli and Chickpea Salad with Lemon Tahini Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 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; 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

Jump to Recipe· 4.7 from 11 reviews

If you’re on the lookout for a fresh, vibrant, and incredibly satisfying salad to add to your weeknight rotation, you’ve got to try my Broccoli and Chickpea Salad with Lemon Tahini Recipe. Trust me, this fan-freaking-tastic combo of crisp veggies, nutty chickpeas, and a zesty lemon tahini dressing is exactly the kind of dish that brightens your day and leaves you feeling awesome. Stick with me, and I’ll walk you through every delicious step!

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Why This Recipe Works

Crunch and Creaminess: The crisp broccoli and crunchy almonds perfectly balance the creamy, tangy goat cheese and tahini dressing.
Bright, Zesty Flavor: Fresh lemon juice in the tahini sauce adds lively acidity that wakes up the whole salad.
Protein-Packed & Filling: Chickpeas bring heartiness and keep you full, making it a great meal on its own or side dish.
Quick and Versatile: Ready in just 15 minutes and easy to customize, this recipe fits into busy lifestyles effortlessly.

Broccoli and Chickpea Salad with Lemon Tahini, healthy vegan salad, easy broccoli chickpea recipe, lemon tahini dressing, quick veggie 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 salad’s ingredients come together in a way that balances textures and flavors — from the fresh broccoli crunch to the creamy dressing. I always recommend buying fresh, firm broccoli and good-quality tahini for the best taste.

Broccoli and Chickpea Salad with Lemon Tahini, healthy vegan salad, easy broccoli chickpea recipe, lemon tahini dressing, quick veggie salad - Flat lay of fresh chopped broccoli florets, a small white bowl of rinsed chickpeas, bright yellow bell pepper pieces, chopped celery stalks, finely chopped red onion, a small white bowl of slivered almonds, crumbled creamy goat cheese, a small white bowl of smooth tahini, a small white bowl with fresh lemon juice, a whole unpeeled garlic clove, and a small white bowl of clear water placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli: Choosing a firm, fresh broccoli head ensures a bright crunch that stands up well to the dressing.
Chickpeas: Canned chickpeas make this super quick, but rinsing them thoroughly avoids that canned taste.
Yellow Bell Pepper: Adds sweetness and vivid color, making the salad more inviting.
Celery: For a refreshing snap that pairs well with the creamier elements.
Red Onion: Use just a bit for a mild, tangy kick without overpowering the salad.
Slivered Almonds: They give a light crunch and subtle nuttiness — toast them lightly if you have time.
Goat Cheese: Its creamy tang beautifully complements the lemon tahini dressing; feel free to substitute with feta if preferred.
Tahini: The star of the dressing — smooth, nutty, and adds richness.
Maple Syrup or Honey: A little sweetness balances the tart lemon juice perfectly.
Fresh Lemon Juice: The fresh-pressed juice brightens and lifts every element of the salad.
Garlic: Just enough minced garlic adds a punch without overwhelming.
Kosher Salt and Pepper: Essential for seasoning and bringing all the flavors together.

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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 flexible this Broccoli and Chickpea Salad with Lemon Tahini Recipe is. Sometimes, I swap out ingredients or tweak the dressing ratio depending on what I have in the kitchen or my mood — and honestly, you can do the same without losing that signature deliciousness!

Add Fresh Herbs: I often toss in chopped parsley or cilantro to brighten it up even more — it’s like a boost of freshness with every bite.
Swap the Cheese: If goat cheese isn’t your thing, feta or even a crumbly blue cheese works beautifully too.
Make it Vegan: Simply leave out the cheese or use a plant-based alternative, and the salad still shines.
Spice it Up: Sometimes I add a sprinkle of crushed red pepper flakes to the dressing for a mild kick.
Seasonal Veggies: Feel free to add shredded carrots, cucumber, or cherry tomatoes for extra color and texture.

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

Step 1: Chop and Prep Everything

Start by chopping your broccoli into small, bite-sized pieces — about 4 cups worth. I find that smaller pieces mean you get a bit of broccoli in every forkful, which is just perfect. Then chop the yellow bell pepper, celery ribs, and red onion. Rinse the chickpeas under cold water to get rid of any canned aftertaste. Have all your ingredients ready and measured before you start mixing; it makes the process flow so much more smoothly.

Step 2: Make the Lemon Tahini Dressing

In a small bowl, whisk together the tahini, water, maple syrup (or honey), fresh lemon juice, minced garlic, and a good pinch of kosher salt and pepper. The dressing should be creamy but pourable—if it feels too thick, just add a splash more water, a teaspoon at a time. I like to taste as I go here because the balance of lemon and sweetness is key to making the salad sing.

Step 3: Toss Everything Together

Dump the chopped broccoli, chickpeas, bell pepper, celery, onion, slivered almonds, and crumbled goat cheese into a large mixing bowl. Pour your lemon tahini dressing right over the top and gently toss until everything is evenly coated. Don’t be shy with the tossing—that dressing clings like a dream and pulls all the flavors together wonderfully.

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

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Chop Broccoli Small: Smaller florets digest better and absorb the dressing more thoroughly — don’t make them too big!
Toast Almonds Lightly: A quick toast in a dry pan amps up their crunch and adds a toasty flavor that’s irresistible.
Adjust Dressing Consistency: Tahini thickens as it sits; add a touch more water or lemon juice right before serving if needed.
Don’t Skip the Rinse: Rinsing chickpeas removes extra sodium and canned flavor—totally worth those extra 30 seconds.

How to Serve Broccoli and Chickpea Salad with Lemon Tahini Recipe

Garnishes

I love topping this salad with extra slivered almonds for crunch and a little more crumbled goat cheese for creaminess. Sometimes I add a sprinkle of za’atar or toasted sesame seeds for an extra flavor boost — it’s those little touches that elevate a simple salad into something special.

Side Dishes

This salad pairs so well alongside grilled chicken or fish for a light, balanced meal. It also works wonderfully as a hearty side with Mediterranean dishes like hummus and warm pita bread. When I want a vegetarian feast, I pile it next to roasted sweet potatoes or quinoa — yum!

Creative Ways to Present

For casual entertaining, I like to serve this salad in individual mason jars, layering it so the dressings don’t wilt the veggies too soon. It’s colorful and perfect for picnics or potlucks. Another fun idea is to scoop it into hollowed-out bell pepper halves for pretty edible bowls — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. Because of the lemon tahini dressing, the salad keeps well for 2-3 days, but I recommend giving it a quick stir before serving to refresh the flavors. The broccoli might soften a bit over time but still tastes great.

Freezing

This salad isn’t the best candidate for freezing — the fresh veggies and goat cheese tend to get watery and lose their texture. I prefer making it fresh or eating leftovers chilled within a few days.

Reheating

This salad shines best cold or at room temperature, so I don’t typically reheat it. If you want a warm dish, try roasting the broccoli and chickpeas separately and serving the tahini sauce on the side for dipping instead.

FAQs

Can I make the Broccoli and Chickpea Salad with Lemon Tahini Recipe ahead of time?

Yes! You can prep the salad a few hours in advance and store it in the fridge. Just give it a good toss before serving, as the dressing may settle and the broccoli might soften a little. For best texture, I recommend adding the almonds right before serving to keep them crunchy.
Is this Broccoli and Chickpea Salad vegan-friendly?

Absolutely! Simply skip the goat cheese or swap it for your favorite plant-based cheese alternative, and you’ve got an easy, delicious vegan salad that’s just as satisfying.
Can I use fresh lemon juice substitutes?

Fresh lemon juice is best for that bright, tangy flavor, but in a pinch, bottled lemon juice works too. Just start with less and adjust to taste, as bottled juice can be more concentrated or slightly different in flavor.
How long does the dressing keep once mixed?

The lemon tahini dressing is best used fresh but can be stored in an airtight container in the fridge for up to 3 days. Give it a good whisk before using, as sesame paste tends to thicken and separate.

Final Thoughts

I honestly can’t recommend this Broccoli and Chickpea Salad with Lemon Tahini Recipe enough — it’s become a staple in my kitchen for busy nights, casual lunches, or whenever I want something light but satisfying. The balance of textures and flavors really hits the spot, and it’s so easy to customize based on what you love or have on hand. Give it a try, and I bet it’ll quickly become a favorite in your home too.

Broccoli and Chickpea Salad with Lemon Tahini Recipe