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
Scale
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
