Ingredients
Instructions
Lemony Tahini Dressing
- Whisk together the tahini, maple syrup, lemon juice, and grated garlic until the mixture is thick and glossy.
- Add the water gradually, whisking continuously until the dressing is smooth and pourable.
- Season with salt and black pepper until the flavor tastes bright, nutty, and balanced.
The Salad
- Preheat and prep: Heat the oven to 425°F (220°C) with one heavy sheet pan inside, then pat the chickpeas very dry and toss the broccoli with its listed oil, salt, garlic, and oregano until evenly coated and aromatic.
- Roast the broccoli: Spread the broccoli on the hot pan and roast, flipping once, until the edges are deeply browned and crisp-tender.
- Crisp and glaze the chickpeas: Dry-roast the chickpeas on a second pan until surface moisture is gone, then toss with their listed oil, maple syrup, salt, and paprika and roast again until crackly and lightly glossy.
- Combine the base: Add roasted broccoli, raisins, red onion, cashews, and cilantro to a large bowl and toss until the mix looks evenly distributed with visible crunch.
- Dress and finish: Toss with part of the dressing until lightly coated, then fold in the warm chickpeas and add more dressing as needed while keeping the salad bright and not heavy.
- Taste and adjust: Add a final pinch of salt or black pepper if needed until the flavor is savory, tangy, and balanced.
Plating & Garnishing
- Base: Spread the salad on a wide platter so the roasted edges stay exposed and crisp.
- Finish: Drizzle with optional tahini and add lemon wedges for a fresh squeeze at the table.
- Texture Cue: Add a final spoonful of chickpeas on top so each serving starts with crunch.
Leftovers & Reheating
- Keep leftover dressing, salad, and chickpeas in separate containers for the best texture.
- Re-crisp chickpeas in a hot oven until audibly crisp, then fold them into the cold or room-temperature salad.
- Toss with fresh dressing just before serving so the herbs stay lively and aromatic.