Roasted Broccoli & Chickpea Salad with Creamy Tahini–Parmesan Dressing + Garlic lemon Chicken

Wed, 29 April 2026

Ingredients

For the salad:

· 1 large head broccoli, cut into florets

· 1 can chickpeas, drained and rinsed

· 2 tbsp olive oil

· Salt and black pepper

· ½ tsp smoked paprika (optional)

For the chicken:

· 2 chicken breasts (or thighs), boneless

· 1 tbsp olive oil

· 1 tsp garlic powder

· 1 tsp paprika

· ½ tsp cumin

· ½ tsp dried oregano

· Salt and pepper to taste

· Juice of ½ lemon

For the tahini–Parmesan dressing:

· 3 tbsp tahini

· 2 tbsp grated Parmesan

· 1 tbsp lemon juice

· 1 small garlic clove, minced

· 2–4 tbsp warm water (to thin)

· Salt and pepper to taste

Optional add-ins:

· Cherry tomatoes (halved)

· Red onion (thinly sliced)

· Fresh parsley or basil

· Toasted nuts or seeds

Instructions

1. Roast the broccoli & chickpeas

· Preheat oven to 200°C (400°F).

· Toss broccoli and chickpeas with olive oil, salt, pepper, and smoked paprika.

· Spread on a baking tray and roast for 20–25 minutes until broccoli is slightly charred and chickpeas are crisp.

2. Cook the seasoned chicken

· Mix olive oil, spices, salt, pepper, and lemon juice.

· Rub over the chicken.

· Cook in a pan over medium heat (5–7 minutes per side) or bake at 200°C for ~20 minutes, until fully cooked.

· Let rest, then slice.

3. Make the dressing

· Whisk tahini, Parmesan, lemon juice, and garlic.

· Add warm water gradually until smooth and pourable.

· Season to taste.

4. Assemble

· Combine roasted broccoli and chickpeas in a large bowl.

· Add any optional extras.

· Toss with dressing.

· Top with sliced chicken