Tahini is a paste made from ground sesame seeds. It has a nutty, slightly bitter taste and is used widely in Middle Eastern and Mediterranean cuisine. Tahini is often used as an ingredient in dressings, dips (like hummus) and desserts. It's nutritious too!

Is this recipe vegetarian?

Because this recipes contains Worcestershire sauce (made from anchovies!) it is not vegetarian. However, it is safe for those who are pescatarian (i.e. following a vegetarian diet and also eat fish). To make this recipe fully vegetarian, either omit the Worcestershire or replace it with soy sauce, tamari or coconut aminos.

Can this recipe be made vegan?

Yes! In addition to omitting or replacing the Worcestershire, use a vegan parmesan cheese.

Is it better to boil or roast broccoli?

Boiling produces tender cooked broccoli in just a few minutes, whereas roasting takes longer but results in golden caramelization that adds more flavor. In terms of nutrition, more water-soluble vitamins are lost in cooking water with prolonged boiling compared to dry cooking methods, like roasting or stir-frying of vegetables.

Why are my chickpeas not crispy?

Be sure to dry your chickpeas really, really well. If they still have a lot of moisture on them going into the oven, they will steam rather than roast. Also try to remove as many of the pesky skins as possible. It can be a tedious job but will help remove excess moisture and give the chickpeas as much breathing room as possible to crisp up. If your chickpeas are still not crispy after 30 minutes, roast in additional 5 minute intervals until the desired crispy-ness is achieved.

Roasted Broccoli Salad With Tahini Caesar Dressing And Chickpea Croutons

Name: Roasted Broccoli Salad With Tahini Caesar Dressing And Chickpea Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large heads broccoli, chopped into florets (~8 cups); 2 tablespoons olive oil; 1-540ml (19oz) can chickpeas; 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup tahini; 1/4 cup parmesan cheese; 2 tablespoons lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 2 cloves garlic, minced; salt & pepper, to taste; 1/4 cup + 2 tablespoons warm water; 1/4 cup parmesan cheese; lemon wedges

Description

Tossed in a nutty Tahini Caesar Dressing, this Roasted Broccoli Salad is a tasty and nutritious take on a classic caesar salad. Topped with homemade Chickpea Croutons for plant-based protein, you can easily adapt this recipe to be completely vegetarian or vegan

Ingredients

Scale

For the Roasted Broccoli:

2 large heads broccoli, chopped into florets (~8 cups)
2 tablespoons olive oil

For the Crispy Chickpea Croutons:

1–540ml (19oz) can chickpeas
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Tahini Caesar Dressing:

1/2 cup tahini
1/4 cup parmesan cheese
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
salt & pepper, to taste
1/4 cup + 2 tablespoons warm water

For Serving:

1/4 cup parmesan cheese
lemon wedges

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Instructions

1. Roast the broccoli. Preheat the oven to 425°F. Place the broccoli florets on a baking sheet. Toss with olive oil and spread evenly on the pan. Roast for 15 – 20 minutes until tender and browned around the edges.

2. Make the chickpea croutons. Wash and drain the chickpeas. Turn them onto a rimmed baking sheet lined with a kitchen towel and gently rub to dry the chickpeas and remove loose skins. Transfer the chickpeas to the unlined baking sheet and toss with olive oil, garlic powder, salt and pepper. Bake at 425°F for 20 to 30 minutes, stirring halfway, until the chickpeas are golden and crunchy. Allow the chickpeas to cool completely on the baking sheet.

3. Make the tahini caesar dressing. In a bowl, mix together all dressing ingredients except for the water. Once combined, gradually whisk in the warm water until the dressing is a pourable but thick and creamy consistency.

4. Mix the salad. Toss together the roasted broccoli, tahini caesar dressing, chickpea croutons and parmesan cheese. Serve with lemon wedges.

Notes

Storage Notes: Refrigerate leftover broccoli salad in an airtight container up to 3 days. Chickpea croutons will keep well at room temperate for 2 to 3 days.

Make it Vegetarian/Vegan: Omit the Worcestershire sauce or replace it with soy sauce, tamari or coconut aminos. Additionally, use a vegan parmesan cheese to make this recipe vegan.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Salads
Method: Roasting
Cuisine: American