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Broccoli Salad

Broccoli salad with charred-edge roasted broccoli, crunchy chickpeas, and nutty farro. Tossed with a pale tahini-lemon dressing and finished with pomegranate seeds, toasted almonds, and fresh parsley for a vivid, textured grain bowl.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Broccoli salad components
  • 4 cup broccoli florets Roasted at 425°F until charred-edge crispy
  • 1.5 cup cooked farro Use warm or room temperature
  • 1 can (15 oz) chickpeas Drained, roasted at 400°F for 25 min with olive oil and smoked paprika
  • 0.25 cup olive oil For roasting chickpeas and in tahini dressing
  • 0.5 cup pomegranate seeds
  • 0.25 cup slivered almonds Toasted
  • 0.25 cup tahini For tahini dressing
  • 2 tbsp lemon juice For tahini dressing
  • 1 tbsp honey For tahini dressing
  • 1 clove garlic Minced
  • 0.33 tsp smoked paprika For roasting chickpeas
  • 0.25 honey Used in tahini dressing (repeat-free note if needed)
  • 0.25 cup water Add 2–4 tbsp to thin dressing
  • 1 garnish fresh parsley Chopped for finishing
  • 1 garnish lemon zest For finishing

Equipment

  • 1 sheet pan

Method
 

Roast broccoli
  1. Heat oven to 425°F. Roast broccoli florets on a sheet pan for 20–25 min until charred and crispy at the edges, then set aside.
Roast chickpeas
  1. Heat oven to 400°F. Roast drained chickpeas on a sheet pan for 25 min with olive oil and smoked paprika until crunchy, then season to taste.
Build the bowls
  1. Divide cooked farro among bowls, then top each with the roasted broccoli and crispy chickpeas.
  2. Scatter pomegranate seeds and toasted slivered almonds over the top.
Make and serve tahini dressing
  1. Whisk tahini with lemon juice, olive oil, honey, minced garlic, and 2–4 tbsp water until you have a pourable pale dressing.
  2. Drizzle tahini dressing generously over each bowl, then finish with fresh parsley and lemon zest.

Notes

Pro tip: Roast the broccoli until you see real char at the edges—this is what makes the flavor nutty and complex compared with raw. For storage, keep components separately in the fridge up to 3 days and assemble fresh; leftovers are best within 2 days. Freezing: chickpeas freeze well, but broccoli and pomegranate don’t thaw with the same texture. Dietary swap: for gluten-free, replace farro with cooked quinoa or a gluten-free grain blend.