Vegan broccoli and chickpea salad

Vegan broccoli and chickpea salad with roasted chickpeas, broccoli, tahini, lemon and garlic – fresh, creamy and easy for everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 360 kcal per serving
• Protein: 16 g
• Fat: 18 g
• Carbs: 32 g

Ingredients

• 1 tin of chickpeas (400g)
• 1 garlic clove
• 1 head of broccoli, finely grated
• 5 unwaxed lemons
• 2-3 tbsp warm water
• Juice of 1 to 1 lemon
• 1 tbsp extra virgin olive oil
• 2 tbsp tahini
• Freshly ground black pepper
• 1 tsp cumin
• Coarse salt

Method

You’ll need: oven · saucepan · baking tray · mixing bowl · sieve · grater

1. Preheat the oven to 200 °C (180 °C fan). Rinse the chickpeas, dry them well and toss with the olive oil, cumin, salt and black pepper.
2. Roast the chickpeas on a baking tray at 200 °C for 20–25 min until golden brown and slightly crisp. Turn them once halfway through.
3. Wash the broccoli, divide it into small florets and blanch briefly in salted water. Then drain and refresh in cold water so it keeps its colour.
4. For the dressing, stir together the tahini, lemon juice and grated garlic. Stir in warm water until smooth and season with salt and black pepper.
5. Put the broccoli and roasted chickpeas in a large bowl. Pour over the dressing and mix everything thoroughly.
6. Divide between bowls and serve straight away. If you like, add a little more black pepper or a few drops of lemon juice.

Good to know

A salad like this is quietly satisfying and stays fresh. It's creamy, lemony and has just the right amount of bite.

Swaps

Tinned chickpeas → home-cooked chickpeas (fewer additives, usually better flavour) Broccoli, finely grated → lightly steamed broccoli (keeps its nutrients well) 5 unwaxed lemons → 1–2 lemons plus a little apple cider vinegar (milder, more balanced acidity) 1 tbsp olive oil → 1 tbsp avocado oil or more tahini (heat-stable or creamier)

Allergens

Tahini contains sesame, an allergen. Chickpeas and broccoli are usually fine for everyday eating but can cause bloating if you have a sensitive stomach, and in pregnancy the ingredients are fine with good kitchen hygiene.

Frequently asked questions

What kind of iron is in chickpeas?

Chickpeas contain iron in its plant form (non-haem iron), alongside magnesium and zinc.

What's in tahini, nutritionally?

Tahini made from sesame mainly provides unsaturated fats plus calcium, magnesium and some iron. The exact amounts depend a lot on the brand and how it's made.

Raw or blanched broccoli – what's the difference?

Broccoli contains heat-sensitive vitamin C, so long cooking can lower the content. Brief blanching is a good middle way, because the texture and some of the nutrients are kept.

Why can chickpeas cause bloating?

Chickpeas contain fibre and certain carbohydrates that are fermented in the large intestine. Rinsing them thoroughly and eating small portions is often more comfortable for sensitive people.

What does garlic bring to the dressing?

Garlic contains sulphur compounds such as allicin, which are responsible for its smell and taste. In the dressing, it adds a sharp, savoury depth.

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