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.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Course Main course
Cuisine International, Mediterranean
Servings 4
Calories 448kcal
Ingredients
For the salad
1broccoli
1can of chickpeas
2handfuls of salad leaves
100gof feta
1avocado
1teaspoonground cumin
1teaspoonof sweet paprikapowder
1teaspoonof corianderpowder
For the tahini dressing
2tablespoonsof yogurt
1tablespoonof tahini
1/2lemon
3tablespoonsof olive oil
1teaspoonDijon mustard
1teaspoonof 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.
Notes
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.