Charred Broccoli & Chickpea Salad
A warm salad of charred broccoli, roasted chickpeas, and swappable vegetables tossed with a tahini-lemon dressing. High-heat cooking develops deep char and smokiness; served at room temperature or warm.
Ingredients
Method
Cut broccoli into 1.5-inch florets and pat chickpeas dry with a clean towel. Slice red onion thinly and dice bell pepper; halve cherry tomatoes.
Heat 2 tbsp olive oil in a large skillet over high heat until shimmering. Add broccoli in a single layer and cook without stirring for 4–5 minutes until the bottom is deeply charred.
Stir and continue cooking for another 3–4 minutes until tender-crisp and spotted brown. Transfer to a large bowl.
Return skillet to high heat with remaining 2 tbsp oil. Add chickpeas in a single layer and cook 5–6 minutes, shaking the pan occasionally, until golden and crispy at the edges. Transfer to the bowl with broccoli.
Add red onion, bell pepper, cherry tomatoes, parsley, and minced garlic to the warm broccoli and chickpeas. Drizzle with tahini-lemon dressing and toss gently to coat.
Transfer to a serving platter. Sprinkle toasted sesame seeds over the top and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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