Broccoli and chickpea salad with green tahini and almonds
400 g, cut into small florets
¼ cup(s), leaves
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
300 g, grape variety, halved
¼ cup(s), (40g), chopped
- Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
- Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
- Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.