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Broccolini and Roasted Chickpea Salad with Tahini Dressing
Elle

Broccolini and Roasted Chickpea Salad with Tahini Dressing

5 from 1 vote
Super delicious bowl food! Blanched broccolini with crispy roasted chickpeas (Asian-style!) tossed in a creamy lemon-tahini dressing. Healthy, easy and naturally vegan and gluten-free.
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Servings: 4
Calories: 327

Ingredients
  

For the salad:
  • 2 bunches broccolini (400 g)
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 150-200 g mini roma or cherry tomatoes, halved
  • 1 small red onion, halved and thinly sliced
  • 1 small bunch cilantro, chopped
  • 35 g slivered almonds, lightly toasted
  • 1 avocado, sliced (optional)
For the dressing:
  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon soy sauce
  • zest from 1/2 organic lemon
  • juice from 1 lemon
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated (optional)
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. Spread the chickpeas out on a clean kitchen towel and dry them completely. Transfer the chickpeas to the baking sheet and sprinkle with the soy sauce and sesame oil. Use a spoon to toss well until evenly coat.
  3. transfer to the preheated oven and roast for 10 minutes, then stir the chickpeas and roast another 10-15 minutes, until the chickpeas are browned. Remove from the oven.
  4. Meanwhile, blanch the broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Drain and transfer to a large bowl of ice-cold water. Drain again and pat dry with paper towels (or a clean kitchen towel). Place in a large bowl.
  5. In a small bowl, mix together the dressing ingredients until well combined. Pour over the broccolini and toss gently to coat.
  6. Transfer the broccolini to serving bowls, sprinkle with the cherry tomatoes, red onion, chickpeas, cilantro and toasted almonds.
  7. Top with avocado, if desired and enjoy!

Nutrition

Calories: 327kcal

Notes

  • This recipe uses sesame oil, not toasted sesame oil. Regular sesame oil has a high smoke which makes it ideal for cooking at higher temperatures versus toasted sesame oil, which is best used for seasoning since it can burn.
  • For a super quick vegan recipe, this can also be made with smoked tofu instead of roasted chickpeas. My favorite is smoked sesame almond tofu.
  • If you don’t have ginger on hand, the lemon-tahini dressing also tastes super without.

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