Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dres

Ingrédients

1 pound Broccolini, stems chopped into ¼-inch pieces, florets cut into 2-inch pieces OR 1 pound broccoli, stems halved and chopped into ¼-inch pieces, florets cut into 2-inch pieces

Two 15½-ounce cans chickpeas, rinsed and drained

4 tablespoons extra-virgin olive oil, divided

Kosher salt and ground black pepper

¼ cup tahini

2 teaspoons grated lemon zest, plus 3 tablespoons lemon juice

2 teaspoons honey

1 medium garlic clove, minced

¼ cup chopped drained roasted red peppers OR chopped drained oil-packed sun-dried tomatoes

Optional garnish: Toasted sliced almonds OR roughly chopped roasted pistachios

Instructions

Heat the oven to 425°F with the rack in the upper-middle position. In a large bowl, toss together the Broccolini, the chickpeas, 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast until the florets are charred and tender-crisp and the chickpeas begin to brown, 20 to 25 minutes; stir once about halfway through.

Meanwhile, in the same bowl, whisk together the remaining 2 tablespoons oil, the tahini, lemon zest and juice, honey, garlic, ¼ cup water and ¼ teaspoon each salt and pepper; set aside.

When the Broccolini-chickpea mixture is done, immediately add it to the tahini mixture along with the roasted peppers. Toss, then taste and season with salt and pepper. Serve warm or at room temperature.

Notes

Roasting brings out nutty notes in Broccolini (or broccoli) and accentuates the vegetable’s natural sweetness. For this salad, we roast chickpeas alongside the vegetable, which gives the legumes a denser texture and a more concentrated earthy flavor. To pull all the elements together, we toss in a tahini-lemon dressing that adds a creamy, tangy richness, as well as a garlicky kick. This dish is hearty enough to be a vegetarian main, and it’s great warm or at room temperature.