When the local grocer puts an enormous box of gorgeous broccoli out front for 69 cents a head, you put your brainstorm beanie on & hope for florets of inspiration!
This composed salad recipe is my best broccoli effort to date.
To make it, you’ll 1) roast the florets.
2) oven-crisp + maple-glaze chickpeas
3) mix in chopped nuts, dates and red onion, and 4) toss everything together with a creamy lemon tahini dressing. For best texture, be sure to eat the salad right after adding the chickpeas. And for more stalk-starring deliciousness, try our Creamy Broccoli Cheddar and Ham Soup. So good!
Ingredients
- FOR THE ROAST BROCCOLI:
- 2 large heads fresh broccoli
- 2 Tbsp olive oil
- Sprinkling of salt & garlic powder
- 1 Tbsp fresh minced oregano leaves
- FOR THE SALAD:
- Roast broccoli from above
- 1/2 cup finely chopped pitted deglet noor dates
- 1/2 cup chopped cashew nuts OR roasted pecans
- Small bunch fresh cilantro, stems discarded, leaves chopped to make 1/2 cup
- Small bunch fresh parsley, stems discarded, leaves chopped to make 1/2 cup
- 1 small red onion, finely chopped
- FOR THE CRISPY CHICKPEAS & GLAZE:
- 1, 29 oz can chickpeas, drained and rinsed well
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp smoked paprika
- Pinch salt
- FOR THE CREAMY TAHINI DRESSING:
- 1/2 cup tahini, stirred well before measuring
- 1/2 cup very finely grated parmesan cheese
- 1 Tbsp maple syrup (*or a bit more to taste)
- Juice of large, fresh lemon to make 3 Tbsp
- Pinch of salt
- Several grinds of black pepper
- 1/4 cup water, or more as needed to make a smooth dressing
Instructions
- PREHEAT: With two racks as near to center position as possible, preheat oven to 425 degrees F. Cover two sheet pans with parchment paper.
- PREP AND ROAST CHICKPEAS: Drain, rinse and dry chickpeas with paper toweling. Spread the chickpeas on one of the prepared sheet pans and roast for 10 minutes. (You will cut broccoli into florets while the chickpeas roast for these first 10 minutes.) Remove chickpeas from oven. In a large bowl, combine oil, salt paprika and maple syrup. Stir in the chickpeas to coat well. Pour glazed chickpeas back onto the parchment lined pan and place in oven for another 20 minutes until very well crisped. You will roast the broccoli at the same time.
- ROAST BROCCOLI: Trim and discard the exterior of each head of broccoli's main stalk; slice the tender center of each main stalk into small pieces. Cut broccoli into medium-sized florets (a bit bigger than bite-sized) Add all to a large bowl and toss with the olive oil, salt, minced oregano and garlic powder. Spread florets on one of the prepared sheet pans. Roast for 30 minutes, tossing occasionally for even browning.
- PREP CREAMY TAHINI DRESSING: While the vegetables and peas roast, make dressing. In a medium bowl, combine tahini with finely grated parmesan, maple syrup, lemon juice and garlic. Add water and blend well. Add more water if too thick. Season with salt and pepper.
- COMPOSE SALAD: In a large serving bowl, toss roasted broccoli with dates, nuts, cilantro, parsley and red onion. Right before service, add crispy chickpeas and toss with dressing OR plate individually and add a few dollops of dressing to each serving bowl.
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