Description
This Warm Broccoli Couscous Salad brings together roasted broccoli and chickpeas with tender pearl couscous, tossed in a tangy tahini-lemon dressing. Enhanced with fresh herbs, crunchy pistachios, and optional vegan feta, this vibrant and wholesome salad is perfect as a nutritious lunch or light dinner. Roasting the vegetables adds a crispy, caramelized texture that pairs beautifully with the creamy dressing and fresh herbs.
Ingredients
Scale
Roasted Broccoli and Chickpeas
- 2 heads broccoli (broken into florets, stalks chopped or saved for another recipe)
- 15 oz chickpeas (1 can, drained and rinsed)
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp olive oil
Couscous
- 1 cup pearl couscous (whole wheat or regular, quinoa or rice can be substituted)
- 1¼ cup vegetable broth (plus more if needed)
Dressing
- 3 tbsp tahini
- 2 lemons (juiced)
- 1 tbsp mustard (heaping)
- 1 tsp nutritional yeast
- 1 tbsp warm water
- 3 tbsp olive oil (optional)
- Salt and pepper (to taste)
Garnishes
- ¼ cup pistachios (or walnuts, chopped)
- 1 handful fresh dill (large, chopped)
- 1 handful fresh parsley (large, chopped)
- ½ cup vegan feta (crumbled, optional)
Instructions
- Roast the Broccoli and Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Spread the broccoli florets and drained chickpeas evenly on the sheet. Sprinkle paprika, garlic powder, dried parsley, black pepper, salt, and 1 tablespoon of olive oil over the vegetables. Toss everything well until the broccoli and chickpeas are fully coated with spices and oil. Roast in the oven for approximately 20 minutes, or until the chickpeas are crispy and the broccoli is tender with slightly browned edges.
- Cook the Couscous: While the broccoli and chickpeas are roasting, place the pearl couscous and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer. Let it cook until the liquid is absorbed and the couscous is tender, usually about 10 minutes. If needed, add a little extra broth or water to prevent sticking and ensure the couscous is soft.
- Prepare the Dressing: In a jar or bowl, combine the tahini, freshly squeezed lemon juice from 2 lemons, heaping tablespoon of mustard, nutritional yeast, warm water, and optional olive oil. Add salt and pepper to taste. Shake or whisk vigorously until the dressing is smooth and creamy.
- Assemble the Salad: In a large bowl, combine the cooked couscous with the roasted broccoli and chickpeas. Add the chopped fresh dill and parsley, crumbled vegan feta if using, and chopped pistachios or walnuts. Pour the dressing over the salad and toss gently to combine all the flavors evenly.
- Serve or Store: Serve the salad warm immediately for best flavor and texture, or let it cool and store in the refrigerator for up to 4 days. This salad is great as a light main dish or a hearty side.
Notes
- You can substitute quinoa or rice for couscous if preferred or to make it gluten-free.
- If you don’t have vegan feta, omit or replace with any plant-based cheese or tofu for added protein.
- Adjust the level of paprika and spices based on your taste preferences for a milder or spicier salad.
- Add a squeeze of fresh lemon just before serving for an extra bright zing.
- Store leftovers in an airtight container in the fridge; the salad tastes great cold or briefly reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Broccoli salad, Couscous salad, Vegan salad, Roasted vegetables, Healthy lunch, Plant-based, Mediterranean salad
