Ingredients
Salad Ingredients
- 1 medium head broccoli, chopped into small pieces (about 4 cups chopped)
- 1 (15-ounce) can chickpeas, rinsed
- 1 yellow bell pepper, chopped
- 2 ribs celery, chopped
- ⅓ cup chopped red onion
- ¼ cup slivered almonds
- 3 ounces crumbled goat cheese
Dressing Ingredients
- ¼ cup tahini
- 3 tablespoons water
- 1 tablespoon maple syrup or honey
- 1 lemon, juiced (about 3 tablespoons juice)
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
Instructions
- Add ingredients: Place the chopped broccoli, rinsed chickpeas, chopped yellow bell pepper, chopped celery, chopped red onion, slivered almonds, and crumbled goat cheese into a large mixing bowl.
- Mix dressing: In a separate small mixing bowl, combine the tahini, water, maple syrup (or honey), freshly squeezed lemon juice, minced garlic, kosher salt, and pepper. Stir thoroughly until the dressing is smooth and well blended.
- Stir salad: Pour the lemon tahini dressing over the salad ingredients in the large bowl. Toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately or chill before serving for enhanced flavors.
Notes
- For a vegan version, substitute honey with maple syrup and omit goat cheese or use a vegan cheese alternative.
- Chopping the broccoli into very small pieces helps make the salad easier to eat and blends better with the dressing.
- To add more texture, consider toasting the slivered almonds lightly before adding them to the salad.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to maintain crunchiness.
- You can add extra protein like grilled chicken or tofu for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
