Sweet Tahini Broccoli Salad

Sweet Tahini Broccoli Salad

Ingredients

Salad

• 350g broccoli, finely chopped
• ½ red onion, thinly sliced or finely diced
• 125g carrots, shredded
• 1 can roasted chickpeas, drained and rinsed
• 50g pumpkin seeds
• 60g dried cranberries

Dressing

• 75g 0% Greek yogurt
• 50g tahini
• 30g honey
• 15g lemon juice
• Salt and black pepper, to taste
• 1–2 tbsp water, as needed to thin

Instructions

1. Roast the chickpeas

Preheat the oven to 400°F.

Drain and rinse the chickpeas, then pat them as dry as possible. Spread them on a baking sheet and roast for 25–35 minutes, shaking the pan halfway through, until golden and crispy.

Allow them to cool slightly.

2. Make the dressing

In a small bowl, whisk together the Greek yogurt, tahini, honey, and lemon juice.

Season with salt and pepper. Add a splash of water, 1 tablespoon at a time, until the dressing reaches a creamy but pourable consistency.

3. Assemble the salad

Add the broccoli, red onion, shredded carrots, pumpkin seeds, and dried cranberries to a large bowl.

Pour over the dressing and toss thoroughly until everything is evenly coated.

4. Add the crunch

Fold in the roasted chickpeas just before serving so they retain as much of their crunch as possible.

For the best flavor, refrigerate for 20–30 minutes before serving.

 

Nutrition Per Serving, Makes 6

Calories: 258

Protein: 10g

Carbohydrates: 31g

Fat: 12g

Fiber: 6g