Broccoli Salad Recipes

Recipe: Lemon Tahini Broccoli Salad

attosa
Diamond Post Medal for All Time! 1,246 Posts

August 6, 2019

finished Lemon Tahini Broccoli Salad This crisp and super fresh veggie-packed salad is perfect for the summer. I like to make a big batch and keep it in the fridge. It keeps well for a few days, with the flavours intensifying each day. Enjoy it as a side salad or as your main course on warm days.

My recipe uses little pasta to keep the simple-carb count a bit lower. I added chickpeas to replace them because I find they have a similar texture. You could add more pasta if you like.

Total Time: 30 minutes

Yield: 6 servings

Ingredients:

5 Tbsp tahini
3 Tbsp water
1 lemon, juiced
1 tsp lemon zest
2 cloves garlic
1/2 tsp salt
3 oz dry pasta
8 cups broccoli florets
3 zucchini
1 cup grape tomatoes
1 can chickpeas, rinsed and drained
4 Tbsp hulled pumpkin seeds
salt and pepper to taste
8 fresh basil leaves

Steps:

Begin by cooking your pasta to package directions. To make the lemon tahini sauce, whisk the tahini, water, lemon juice, lemon zest and salt in a bowl. Grate in the garlic cloves and mix. Set aside so flavours develop.

To blanch the broccoli, bring a pot of salted water to a boil. Drop in broccoli florets and allow to cook for a few minutes. Drain and dump into a bowl of ice water for 20 seconds, then drain again.