Broccolini and Roasted Chickpea Salad with Tahini Dressing
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.
Servings4
Calories327kcal
AutorElle
Ingredients
For the salad:
2bunches broccolini(400 g)
1x 400 g canorganic chickpeas,rinsed and drained
1tablespoonsoy sauce
1tablespoonsesame oil
150-200gmini roma or cherry tomatoes,halved
1small red onion,halved and thinly sliced
1small bunch cilantro,chopped
35gslivered almonds,lightly toasted
1avocado,sliced (optional)
For the dressing:
2tablespoonstahini(sesame seed paste)
2tablespoonsextra-virgin olive oil
1teaspoonsoy sauce
zest from 1/2 organic lemon
juice from 1 lemon
2clovesgarlic,minced
2teaspoonsfresh ginger,grated (optional)
sea salt and freshly ground pepper,to taste
Method
Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
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.
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.
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.
In a small bowl, mix together the dressing ingredients until well combined. Pour over the broccolini and toss gently to coat.
Transfer the broccolini to serving bowls, sprinkle with the cherry tomatoes, red onion, chickpeas, cilantro and toasted almonds.
Top with avocado, if desired and enjoy!
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.