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This filling salad is practically a meal in a bowl! It’s a perfect take-along lunch for a summer picnic (or let’s be real, for lunch at your desk…) thanks to the protein from the chickpeas. Want even more veggies? Simply double the roasted broccoli mixture!
1 pound (450 grams) Beleaves Frozen Broccoli Florets
1 tablespoon olive oil
2 teaspoons pomegranate or red wine vinegar
1 teaspoon kosher salt
1 teaspoon Pereg Cumin
2 (15-ounce/425-gram) cans Glicks Chickpeas, drained
2 shallots, sliced
3 tablespoons Haddar Tahini
1 tablespoon olive oil
1 tablespoon Manischewitz Honey
1 tablespoon pomegranate or red wine vinegar
5 tablespoons water
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place broccoli, oil, vinegar, salt, and cumin on lined baking sheet. Toss to combine. Roast for 35 minutes, stirring halfway through. Set aside to cool.
Cut broccoli into bite-sized pieces and transfer to a mixing bowl. Add chickpeas and shallots.
In a small bowl, whisk together all dressing ingredients until combined. Just before serving, pour dressing over broccoli mixture. Stir to coat.
Photography by Miriam Pascal Cohen
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My wife hated this recipe, on the other hand I thought it was very good, very different. Unfortunately this will be our last time making this.