Chickpea Brown Rice Broccoli Salad With Balsamic Tahini Dressing Recipes

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HERBED CHICKPEA-BROCCOLI SALAD WITH TAHINI-LEMON DRESSING



Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing image

Broccoli is probably the most reliable vegetable in the produce aisle. No matter what the season, it's there looking perky and ready to offer up an abundance of nutrients. If you weren't a fan before, this salad, starting with a simple and easy-to-prepare roasted broccoli base-which is also irresistible eaten on its own-will change your mind about broccoli forever.

Provided by Amy Chaplin

Time 1h10m

Yield 2 servings

Number Of Ingredients 13

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 cup cooked chickpeas, rinsed and well drained
1 cup dill sprigs
1 cup flat-leaf parsley sprigs
1 cup fresh cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 teaspoons white balsamic vinegar
1 teaspoon tamari
1/2 clove garlic, crushed
Sea salt

Steps:

  • Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
  • Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
  • Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

Nutrition Facts : Calories 229 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 283 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD



Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories     Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

  • Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
  • Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
  • Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

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