Roasted Broccoli & Chickpea Salad

Experience the vibrant flavors of contemporary American cuisine with this Roasted Broccoli & Chickpea Salad. Packed with roasted vegetables and paired with a rich, creamy Tahini-Parmesan Dressing, this dish is not only satisfying but also a feast for the eyes. Perfect as a main course, side dish, or for meal prepping, this vegetarian delight promises textures and flavors that are a solid 10 out of 10.
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Ingredients

For the Salad:
🥦 2 large heads broccoli, chopped into florets
🫒 2 1/2 tablespoons olive oil
🧂 1/2 teaspoon salt
🧄 1/2 teaspoon garlic powder
🌿 1/2 teaspoon dried oregano
🍇 1/2 cup dates, chopped
🥜 1/2 cup cashews, chopped
🌿 1/2 cup cilantro, chopped
🧅 1/2 cup red onion, finely chopped

For the Chickpeas:
🥫 1 (15-oz) can chickpeas, rinsed and drained
🫒 1/2 tablespoon olive oil
🍁 1/2 tablespoon maple syrup
🧂 1/2 teaspoon salt
🌶 1/2 teaspoon paprika

For the Dressing:
🌰 6 tablespoons tahini
🧀 1/4 cup grated Parmesan
🍁 1/2 tablespoon maple syrup
🧂 1/4 teaspoon salt
🧂 Pepper, to taste
🍋 Juice of 1 lemon
🧄 1 clove garlic, minced
💧 3-4 tablespoons water

Instructions

1- Preheat Oven and Sheet Pan:

Preheat oven to 425°F (218°C).
Place a copper-colored, non-stick sheet pan inside to heat up.

2- Roast Broccoli:

Spread broccoli florets on the hot sheet pan.
Drizzle with olive oil, then sprinkle with salt, garlic powder, and oregano.
Toss to coat evenly.
Roast in the oven for 25-30 minutes, ensuring to toss the broccoli halfway through.

3- Roast Chickpeas:

Spread chickpeas on a parchment-lined sheet pan.
Dry roast for 10 minutes in the oven.
Remove, then mix with olive oil, maple syrup, salt, and paprika.
Return to oven for another 8-10 minutes until crispy.

4- Prepare Dressing:

In a small ceramic bowl, combine tahini, Parmesan, maple syrup, salt, pepper, lemon juice, minced garlic, and water.
Stir with a metal spoon until smooth and creamy.

5- Assemble Salad: