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Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dressing
Roasting brings out nutty notes in Broccolini (or broccoli) and accentuates the vegetable’s natural sweetness. For this salad, we roast chickpeas alongside the vegetable, which gives the legumes a denser texture and a more concentrated earthy flavor. To pull all the elements together, we toss in a tahini-lemon dressing that adds a creamy, tangy richness, as well as a garlicky kick. This dish is hearty enough to be a vegetarian main, and it’s great warm or at room temperature.
4 to 6
Servings
40 minutes
Ingredients
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1
pound Broccolini, stems chopped into ¼-inch pieces, florets cut into 2-inch pieces OR 1 pound broccoli, stems halved and chopped into ¼-inch pieces, florets cut into 2-inch pieces
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2
15½-ounce cans chickpeas, rinsed and drained
Directions
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01Heat the oven to 425°F with the rack in the upper-middle position. In a large bowl, toss together the Broccolini, the chickpeas, 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast until the florets are charred and tender-crisp and the chickpeas begin to brown, 20 to 25 minutes; stir once about halfway through.
