ALL-THE-GOOD-STUFF BROCCOLI SALAD

When the local grocer puts an enormous box of gorgeous broccoli out for 69 cents a head, I donned my brainstorm beanie and hoped for florets of inspiration! The result? My best broccoli effort to date.

To make this composed salad, you’ll roast the florets, oven-crisp and maple-glaze the chickpeas, mix in some chopped nuts, dates, and red onion, and toss everything together with a creamy lemon tahini dressing. For the best texture, be sure to eat the salad right after adding the chickpeas.

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Serves 4

INGREDIENTS 

For the roast broccoli
• 2 large heads fresh broccoli
• 2 tablespoons olive oil
• Sprinkling of salt and garlic powder
• 1 tablespoon fresh minced oregano leaves

For the salad
• Roast broccoli from above
• 1/2 cup finely chopped pitted Deglet Noor dates
• 1/2 cup chopped cashew nuts or roasted pecans
• Small bunch fresh cilantro, stems discarded, leaves chopped to make 1/2 cup
• Small bunch fresh parsley, stems discarded, leaves chopped to make 1/2 cup
• 1 small red onion, finely chopped

For the crispy chickpeas and glaze
• 1 29-ounce can of chickpeas, drained and rinsed well
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Pinch salt

For the tahini dressing
• 1/2 cup tahini, stirred well before measuring
• 1/2 cup very finely grated Parmesan cheese
• 1 tablespoon maple syrup (or a bit more to taste)
• Juice of a large, fresh lemon to make 3 tablespoons
• Pinch of salt
• Several grinds of black pepper
• 1/4 cup water, or more as needed to make a smooth dressing

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METHOD

With two racks as near to center position as possible, preheat oven to 425 degrees. Cover two sheet pans with parchment paper. Drain, rinse, and dry chickpeas with paper towels. Spread the chickpeas on one of the prepared sheet pans and roast for 10 minutes. Remove chickpeas from oven. In a large bowl, combine oil, salt, paprika, and maple syrup. Stir in the chickpeas to coat well. Pour glazed chickpeas back onto the parchment-lined pan and place in oven for another 20 minutes until very well crisped.

Trim and discard the exterior of each head of broccoli’s main stalk. Cut broccoli into medium-sized florets (a bit bigger than bite-sized). Add all to a large bowl and toss with the olive oil, salt, minced oregano, and garlic powder. Spread florets on one of the prepared sheet pans. Roast for 30 minutes, tossing occasionally for even browning.

While the vegetables and peas roast, make dressing. In a medium bowl, combine tahini with finely grated Parmesan, maple syrup, lemon juice, and garlic. Add water and blend well. Add more water if too thick. Season with salt and pepper.

In a large serving bowl, toss roasted broccoli with dates, nuts, cilantro, parsley, and red onion. Right before serving, add crispy chickpeas and toss with dressing, or plate individually and add a few dollops of dressing to each serving bowl.