A flavorful and filling salad featuring roasted broccoli and chickpeas with a creamy tahini-parmesan dressing, suitable for lunch, dinner, or as a side.
Ingredients
1 large head broccoli, cut into florets; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili flakes (optional); Salt and black pepper to taste; 1/4 cup tahini; 1/4 cup grated parmesan; 2 tablespoons lemon juice; 1 small garlic clove, minced; 2–3 tablespoons water (to thin dressing as needed); Optional toppings: toasted pumpkin seeds, fresh parsley, sun-dried tomatoes
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet. 2. Toss broccoli and chickpeas with olive oil, smoked paprika, chili flakes, salt, and pepper. 3. Spread in a single layer on the baking sheet. 4. Roast 20–25 minutes, stirring halfway, until golden and tender. 5. Whisk tahini, parmesan, lemon juice, garlic, and water for dressing. 6. Cool roasted vegetables slightly. 7. Toss vegetables with dressing. 8. Add optional toppings and serve.