400g can chickpeas, rinsed, drained
400g broccoli, cut into small florets
1 tbs tahini
1 tbs lemon juice
1 tbs olive oil
¼ cup fresh coriander leaves
½ cup fresh flat-leaf parsley,
coarsely chopped
300g grape tomatoes, halved
¼ cup (40g) natural almonds,
roasted, chopped
1 Preheat oven to 200°C. Line a baking
tray with baking paper. Place chickpeas
on prepared tray and lightly spray with oil.
Bake for 10 minutes or until crisp.
2 Meanwhile, 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.
3 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.
4 Combine chickpeas, broccoli, tomatoes
and remaining parsley in a large bowl.
Season with salt and pepper. Serve drizzled
with dressing and sprinkled with almonds.THIS RECIPE IS Lactose Free;
Vegetarian; Gluten Free.Cook’s note
Drain chickpeas on
paper towel to remove
excess moisture before
roasting to ensure
they are crisp.BROCCOLI & ROASTED
CHICKPEA SALAD WITH
GREEN TAHINI & ALMONDS
SmartPoints VALUE PER SERVE 3
SERVES 6 PREP 15 mins COOKING TIME 10 mins
weightwatchers.com/au 73BRING A SALAD