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Roasted Vegetable and Chickpea Salad with Lemon-Tahini Dressing

A hearty and flavorful salad featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing.

55m4 servings

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Contains sesameDAIRY-free
320 cal|12g protein|40g carbs|15g fat|10g fiber

Ingredients

  • 1 cup Broccoli florets
  • 1 cup Carrots
  • 1 cup Sweet potato
  • 0.5 Red onion
  • 2 tbsp Olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 1 15 oz can Chickpeas
  • 3 tbsp Tahini
  • 2 tbsp Lemon juice
  • 2-4 tbsp Water
  • 1 clove Garlic
  • 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 200°C.
  2. 2In a large bowl, toss broccoli florets, carrots, sweet potato, and red onion with olive oil, salt, and pepper.
  3. 3Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
  4. 4While vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
  5. 5In a large bowl, combine roasted vegetables and chickpeas.
  6. 6Pour lemon-tahini dressing over the salad and toss to coat.
  7. 7Garnish with fresh parsley and serve warm or cold.

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