Description
A vibrant and healthy Chopped Broccoli and Chickpea Salad featuring crunchy vegetables, creamy goat cheese, and a tangy lemon tahini dressing. Perfect for a refreshing lunch or a light dinner.
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, celery, 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 mixed.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese or omit it entirely.
- Adjust the consistency of the dressing by adding more water if it’s too thick.
- Toast the slivered almonds lightly for added crunch and deeper flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, but add almonds just before serving to keep them crisp.
- Use fresh lemon juice for the best taste rather than bottled lemon juice.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
