Roasted Tenderstem® broccoli and Chickpea Salad
Method
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Preheat the oven to 220°C.
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Toss Tenderstem® broccoli, red onion, chickpeas, olive oil, salt, cumin, garlic powder, and black pepper together on a baking sheet until well-coated. Spread into an even layer.
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Roast in the oven until the broccoli is tender and browned, and the chickpeas look dry, 20 to 25 minutes.
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Meanwhile, make the dressing by whisking tahini, lemon juice, water, garlic, salt, and a few grinds of black pepper together in a small bowl until smooth.
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When the vegetables are ready, remove from the oven and drizzle about half the dressing over them (still on the sheet pan) and toss to coat.
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Transfer to a serving bowl and sprinkle the crumbled feta cheese over the top, and drizzle with the remaining dressing.
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Serve warm or at room temperature.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
