Broccoli Chickpea Salad with Tahini Vinaigrette
A salad just the way I love them: vibrant, crunchy, bursting with flavor… and ready in no time! This broccoli salad is my go-to for a healthy lunch, whether I’m eating at home or packing it to go. And just a heads up, the tahini dressing is so good, you’ll want to drizzle it on everything!
Main ingredients
You’ll see, nothing complicated here. Just a beautiful combination of simple ingredients, which together make all the difference! As usual, you’ll find the exact quantities in the recipe card at the bottom of the article.
- Broccoli: Crunchy and rich in fiber, I blanch it for a few minutes to keep its beautiful green color. A little tip: plunge it straight into a bowl of iced water to fix the color.
- Chickpeas: I roast them in the oven with a little smoked paprika.
- Slivered almonds: I dry-roast them for a few minutes.
- Dried apricots: For a sweet note that contrasts superbly with the tahini vinaigrette. Can be replaced with raisins.
- Cucumber: For crunchiness and freshness!
- Red onion: Cut into small pieces to blend well with the salad.
- Mint and parsley: For a fresh finish, don’t forget them!
Note: This salad is perfect for a meal prep, as you can prepare many of the ingredients in advance!
Prepare the Broccoli Chickpea Salad
Start with the broccoli: cut into small florets and cook in boiling salted water for 3-4 minutes. It should remain slightly crunchy.
As soon as it’s cooked, plunge it into a bowl filled with ice water to fix its pretty green color, then drain well.
While you wait, drain the chickpeas and dry them well with a clean towel. Put them on a baking tray lined with parchment paper. Add the blanched broccoli.
Drizzle everything with olive oil, then sprinkle with smoked paprika, salt, and pepper. Mix gently to coat. Spread them out in a single layer and bake at 180°C for 20 to 25 minutes, until crispy.
Meanwhile, dry-roast the slivered almonds in a frying pan for a few minutes.
Make the Tahini Vinaigrette
Next, prepare the vinaigrette: in a small bowl, mix the tahini, mustard, honey and a little salt and pepper, then add the cold water a little at a time until you have a smooth sauce.
Assemble the Salad
All that’s left is to assemble: chop the dried apricots, red onion and cucumber into small pieces, add the slivered almonds, then mix everything together in a large bowl with the broccoli, roasted chickpeas and chopped fresh herbs.
Add the vinaigrette and mix well before serving!
Note: This salad is perfect as a single course for a light lunch, but you can also serve it as an accompaniment to grilled fish or white meat.
What to do with the leftovers from this broccoli salad?
Here are some other recipe ideas to make with the leftovers of this salad for a “meal prep”:
- With leftover broccoli: Tofu Teriyaki Bowl (vegan)
- With leftover roasted chickpeas: Butternut Squash, Chickpea and Feta Salad
Ideas for variations on this broccoli and chickpea salad
This salad is a perfect base that you can adapt according to your desires or what you have on hand. Here are a few ideas for easy customization:
- Lentils or white beans: If you don’t have chickpeas, don’t panic! Green lentils or white beans will do just fine.
- Pomegranate seeds: For a touch of freshness and a sweet-tart twist, add a handful of pomegranate seeds just before serving.
- Oriental spices: You can flavour the vinaigrette with a spoonful of ras-el-hanout or a little cumin for a version with oriental flavours.
More vegetarian salad recipes
- Spinach, feta, pomegranate and almond salad
- Roasted zucchinis with light aioli and mint
- Grated carrots with lemon and cumin
- Mediterranean broccoli pasta
- Cucumber salad with cream
Frequently Asked Questions
Yes, that’s the advantage of broccoli! It absorbs the sauce well, and the salad will taste even better the next day.
This makes them easier to digest while retaining their crunch and beautiful color.
No, I wouldn’t recommend it. Vegetables and herbs will lose their texture when defrosted.
Don’t hesitate to leave me a comment, it always makes me happy!
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Recipe Card
Broccoli Chickpea Salad with Tahini Vinaigrette
Click on the stars to rate!
Ingredients
For the broccoli salad :
- 3 cups of broccoli 500 g
- 2/3 cups of chickpeas drained, 130 g
- 1/3 cup of slivered almonds 35 g
- 1/2 cup of dried apricots 75 g
- 1/2 red onion
- 1 spring onion
- 1/2 cucumber
- A few sprigs of parsley
- A few mint leaves
For the tahini dressing :
- 3 tablespoons of tahini
- 2 tablespoons Whole Grain Dijon mustard
- 1/4 cup of cold water 60 ml
- 1 tablespoon of honey
- Salt and pepper
Instructions
Blanch broccoli
- Cut broccoli into small florets. Plunge into a pan of boiling salted water for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to set the color.
Roast the vegetables
- Drain and dry chickpeas. Spread them on a baking sheet with the blanched broccoli. Add a drizzle of olive oil, salt, pepper, and smoked paprika. Toss to coat. Bake at 180°C for 20–25 minutes, until crisp.
Prepare vinaigrette
- Mix tahini, Dijon mustard, honey, salt and pepper in a bowl. Gradually add water until smooth.
Assemble the salad
- Cut the red onion, spring onion, cucumber and apricots into small pieces. Dry-roast the slivered almonds in a frying pan for a few minutes.
- Mix all ingredients in a large salad bowl. Add finely chopped parsley and mint. Pour in the tahini vinaigrette just before serving and mix well.
Amazing recipe! I left out the spring onion and didn’t roast the broccoli, really liked it, will be making it regularly I believe 🙂
Thank you so much, Polina!
Such great recipe full of flavors and nutrition ! As a wellness practitioner I am always searching for new healthy recipes that can be added to my weekly food prep . Thank you Geraldine ! This is another great one 💚!
Thank you so much for this kind comment Annette !