Broccoli and Chickpea Salad with Tahini-Lemon Dressing

This is a delicious broccoli and roasted chickpea salad with tahini-lemon dressing!

Ingredients:

2 small broccoli florets, cut into small pieces
½ small red onion, finely chopped
½ cup cherry tomatoes, quartered
½ cup pecans or walnuts, finely chopped
¼ cup sunflower seeds
½ cup dried cranberries

For the chickpeas:
1 can chickpeas (400 g), drained and rinsed under running water
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon salt

For the salad dressing:
¼ cup (60 ml) tahini (sesame paste)
3 tablespoons water
1 teaspoon DIJON French mustard
1 teaspoon maple syrup
¼ cup lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper

Instructions:

1. Chop the broccoli florets into small pieces. You should have 4 cups of chopped broccoli florets.

2. Heat the olive oil in a large skillet over medium heat. Add the canned chickpeas and sauté for 1 minute. Then add the spices: smoked paprika, garlic powder, salt, and pepper. Stir-fry the chickpeas over medium heat for about 2 minutes until fragrant. Remove from heat and place in a bowl.

3. Add the sunflower seeds and finely chopped pecans to the same skillet. Stir-fry for 1 minute (until fragrant).
4. Prepare the salad: Place the small pieces of broccoli in a large salad bowl. Top with chopped red onion, tomatoes, dried cranberries, toasted pecans and seeds, and roasted chickpeas.
5. Serve with tahini-lemon dressing: Combine all of the above dressing ingredients in a jar, seal, and shake vigorously. Refrigerate for up to 2 weeks.

Yield: 4 servings
Recipe: theconsciousplantkitchen.com