Roasted Broccoli Salad with Chickpeas, Quinoa, and Tahini Dressing Recipe
Introduction
This Roasted Broccoli Salad is a vibrant and nourishing dish packed with roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing. Perfect as a wholesome lunch or a side, it combines delightful textures and fresh flavors that are easy to prepare.
Ingredients
- 1 head of broccoli
- 2 courgettes
- 2 x 400 g tins of chickpeas (2 x 14 oz)
- 1 tbsp olive oil
- Salt & pepper
- 1 tsp dried oregano
- ½ cup quinoa (90 g)
- ¼ cup pumpkin seeds (30 g)
- Handful of salad leaves or greens
- ½ cup pumpkin seeds (60 g)
- Large handful of coriander (about 20 g)
- 2 garlic cloves
- ¼ cup tahini (60 g)
- ⅓ cup water (80 ml)
- 2 tbsp apple cider vinegar
- Salt & pepper (for dressing)
Instructions
- Step 1: Preheat the oven to 180°C (350°F).
- Step 2: Chop the broccoli and courgettes into bite-sized pieces. Drain and rinse the chickpeas. Place all in a large roasting tin, drizzle with olive oil, and season with salt, pepper, and dried oregano. Roast for 25 minutes, shaking the pan halfway through to ensure even cooking.
- Step 3: While the vegetables roast, rinse the quinoa under cold water. Add it to a pan with 1 cup (250 ml) of water and season with salt. Bring to a boil, then reduce to a simmer and cover. Cook for 12-14 minutes, until the quinoa is tender and water is absorbed.
- Step 4: Prepare the dressing by adding coriander, garlic cloves, tahini, water, apple cider vinegar, salt, and pepper to a blender. Blend until smooth and creamy.
- Step 5: Once the vegetables and quinoa are cooked, transfer them to a large serving bowl. Add salad leaves and pumpkin seeds. Drizzle over the tahini dressing, toss gently to combine, and serve.
Tips & Variations
- For extra crunch, toast the pumpkin seeds lightly before adding them to the salad.
- Swap quinoa for couscous or bulgur wheat if you prefer.
- Add some chopped red onion or cherry tomatoes for a fresh burst of flavor.
- If you like a bit of heat, sprinkle some chili flakes over the roasted vegetables.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, combine and toss gently. Reheat the roasted vegetables and quinoa if desired, but it’s also delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned quinoa instead of cooking fresh?
Yes, canned quinoa can be used to save time. Just drain and rinse it well before adding to the salad.
Is this salad suitable for vegan diets?
Absolutely. All ingredients are plant-based, making this salad perfect for vegans and vegetarians alike.
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Roasted Broccoli Salad with Chickpeas, Quinoa, and Tahini Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and healthy Roasted Broccoli Salad featuring oven-roasted broccoli, courgettes, and chickpeas, combined with fluffy quinoa, crunchy pumpkin seeds, and a creamy tahini dressing. This nutrient-packed salad balances warm roasted vegetables with fresh greens and a tangy, smooth dressing, making it perfect for a nourishing lunch or light dinner.
Ingredients
Roasted Vegetables and Chickpeas
- 1 head of broccoli
- 2 courgettes
- 2 x 400 g tins of chickpeas (2 x 14 oz), drained and rinsed
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp dried oregano
Quinoa
- ½ cup quinoa (90 g)
- 1 cup water (250 ml)
- Salt, to season
Salad Assembly
- Handful of salad leaves or greens (e.g., rocket or mixed salad leaves)
- ¼ cup pumpkin seeds (30 g)
Dressing
- 2 garlic cloves
- Large handful of coriander (about 20 g)
- ¼ cup tahini (60 g)
- ⅓ cup water (80 ml)
- 2 tbsp apple cider vinegar
- Salt & pepper, to taste
- ½ cup pumpkin seeds (60 g) for topping
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) preparing it for roasting the vegetables and chickpeas.
- Prepare vegetables and chickpeas: Chop the broccoli and courgettes into bite-sized pieces. Drain and rinse the canned chickpeas thoroughly. Add the chopped vegetables and chickpeas into a large roasting tin.
- Season and roast: Drizzle the olive oil over the vegetables and chickpeas, then season with salt, pepper, and dried oregano. Toss to coat everything evenly. Roast in the preheated oven for 25 minutes, shaking the tin halfway through to ensure even cooking and browning.
- Cook the quinoa: While the vegetables are roasting, rinse the quinoa under cold water to remove any bitterness. Place the quinoa in a pan with 1 cup (250 ml) of water and season with salt. Bring to a boil, then reduce heat to a simmer, cover with a lid, and cook for 12-14 minutes or until all water is absorbed and quinoa is fluffy.
- Make the dressing: Meanwhile, combine the garlic cloves, fresh coriander, tahini, water, apple cider vinegar, salt, and pepper in a blender. Blend until smooth and creamy, adjusting seasoning if necessary.
- Assemble the salad: In a large serving bowl, combine the roasted vegetables and chickpeas with the cooked quinoa. Add a handful of salad leaves or greens and sprinkle ¼ cup pumpkin seeds for added crunch.
- Add dressing and serve: Drizzle the tahini dressing over the salad and gently toss to distribute the flavors evenly. Garnish with the remaining ½ cup pumpkin seeds as a topping. Serve immediately and enjoy!
Notes
- You can use other greens like spinach or kale instead of salad leaves if preferred.
- For a nuttier flavor, toast the pumpkin seeds lightly before adding them to the salad.
- If you don’t have coriander, fresh parsley or basil can be good substitutes in the dressing.
- The dressing thickness can be adjusted by adding more or less water depending on your preference.
- This salad is delicious served warm or at room temperature and makes great leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted broccoli salad, quinoa salad, roasted vegetables, tahini dressing, healthy salad, vegan salad, Mediterranean salad, easy lunch recipe
