Description
A fresh and nutritious Chopped Broccoli and Chickpea Salad featuring crunchy vegetables, creamy goat cheese, and a zesty lemon tahini dressing. Perfect for a healthy 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 broccoli, chickpeas, yellow bell pepper, celery, red onion, slivered almonds, and crumbled goat cheese to a large mixing bowl to prepare the base of the salad.
- Prepare Lemon Tahini Dressing. In a separate small mixing bowl, thoroughly stir together the tahini, water, maple syrup or honey, lemon juice, minced garlic, kosher salt, and pepper until the dressing is smooth and well combined.
- Mix Salad and Dressing. Pour the lemon tahini dressing over the salad ingredients and stir well until all components are evenly coated and combined for a flavorful finish.
Notes
- If you prefer a vegan version, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
- You can add a pinch of cayenne pepper to the dressing for a spicy kick.
- Toasting the slivered almonds lightly before adding will enhance their flavor and crunch.
- Chill the salad in the refrigerator for 30 minutes before serving for a refreshing taste.
- This salad can be served on its own or as a side dish alongside grilled chicken or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
