Chickpea and Broccoli Salad, Tahini Dressing
The warm weather is back and it’s time to put salads in the spotlight! This Chickpea and Broccoli Salad with Tahini Dressing is perfect for a light and tasty lunch at the same time. The grilled chickpeas bring a crunchy touch to the salad and the tahini dressing some creaminess.
A perfect salad for a “meal prep”!
Meal prep is in trend and for good reasons. What is it about ? It’s a way of preparing your meals that consists of cooking all your meals for the week (or almost) at once. The advantages are multiple: it saves time and avoids wasting because the leftovers of a meal are reused for another meal.
This salad is therefore perfect for a “meal prep” because you can prepare a good part of the ingredients in advance:
- The broccoli is cooked and then cooled under cold water. If you do not use all the broccoli, you can keep it for 4 days in a tightly closed container and placed in the refrigerator.
- The grilled chickpeas can also be sotred in the fridge for several days.
- The feta cheese can be used for other salad recipes or in an omelet
Other recipe ideas to make with the leftovers of this salad for a “meal prep”:
- With the rest of the grilled chickpeas: Butternut Squash, Chickpeas and Feta Salad
- With the rest of the feta: Spinach and Feta Omelet
- With the rest of the broccoli and avocado: Bowl Teriyaki with Tofu (vegan)
Recipe for Chickpea and Broccoli Salad with Tahini Dressing
For 3-4 servings you need the following ingredients.
Ingredients
For the salad
- 1 broccoli
- 1 can of chickpeas
- 2 handfuls of salad leaves
- 100 g of feta
- 1 avocado
- 1 teaspoon ground cumin
- 1 teaspoon of sweet paprika, powder
- 1 teaspoon of coriander, powder
For the tahini dressing
- 2 tablespoons of yogurt
- 1 tablespoon of tahini
- 1/2 lemon
- 3 tablespoons of olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon of agave syrup
- Salt
- Pepper
Preparation
Cook the broccoli for 5 minutes in boiling water. Rinse it under cold water to stop cooking and keep it green.
Drain the chickpeas and place them in a bowl. Add with the coriander, paprika and cumin. Pour a drizzle of olive oil. Mix well and place the chickpeas on a baking sheet (possibly covered with baking paper). Bake for 15 minutes at 185 ° C.
Peel the avocado and cut it into small cubes. Crumble the feta.
For the tahini dressing, mix the yogurt, tahini, lemon juice, mustard, olive oil, agave syrup, salt and pepper. Mix everything to obtain a homogeneous sauce.
In a salad bowl or directly on a plate place the salad, grilled chickpeas, broccoli, avocado and feta. Serve with the tahini sauce.
Note
This salad can be eaten cold or warm. It is also perfect for a take-out meal.
In this case, add a little lemon on the avocado so that they do not blacken and place the dressing in a separate container and pour it over the salad at the last moment.
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Chickpea and Broccoli Salad, Tahini Dressing
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Ingredients
For the salad
- 1 broccoli
- 1 can of chickpeas
- 2 handfuls of salad leaves
- 100 g of feta
- 1 avocado
- 1 teaspoon ground cumin
- 1 teaspoon of sweet paprika powder
- 1 teaspoon of coriander powder
For the tahini dressing
- 2 tablespoons of yogurt
- 1 tablespoon of tahini
- 1/2 lemon
- 3 tablespoons of olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon of agave syrup
- Salt
- Pepper
Instructions
- Cook the broccoli for 5 minutes in boiling water. Rinse it under cold water to stop cooking and keep it green.
- Drain the chickpeas and place them in a bowl. Add with the coriander, paprika and cumin. Pour a drizzle of olive oil. Mix well and place the chickpeas on a baking sheet (possibly covered with baking paper). Bake for 15 minutes at 185 ° C.
- Peel the avocado and cut it into small cubes. Crumble the feta.
- For the tahini dressing, mix the yogurt, tahini, lemon juice, mustard, olive oil, agave syrup, salt and pepper. Mix everything to obtain a homogeneous sauce.
- In a salad bowl or directly on a plate place the salad, grilled chickpeas, broccoli, avocado and feta. Serve with the tahini sauce.
