Roasted Broccoli Chickpea Salad with Lemony Tahini Parmesan Dressing
A hearty roasted salad made with broccoli, chickpeas, and a creamy tahini-parmesan dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
5 cups broccoli florets
1 can chickpeas, drained and rinsed
1/2 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup tahini
1/4 cup grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2–4 tablespoons warm water
Instructions
- Preheat oven to 425°F.
- Spread broccoli and chickpeas on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Roast for 20–25 minutes until broccoli is lightly browned.
- Whisk tahini, parmesan, lemon juice, olive oil, garlic, salt, and water to make dressing.
- Toss roasted vegetables with dressing and serve.
Notes
Add parsley or sesame seeds for additional flavor and texture.