Soups & Salads

Broccoli and chickpea salad with green tahini and almonds



400 g, cut into small florets


1 tbs

lemon juice

1 tbs

olive oil

1 tbs

fresh coriander

¼ cup(s), leaves

fresh flat-leaf parsley

½ cup(s), coarsely chopped

chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1x400g can)


300 g, grape variety, halved

roasted almonds

¼ cup(s), (40g), chopped


  1. Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
  2. Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
  3. Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.


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