Tunisian Harissa Roasted Broccoli Salad

Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet.

Course Side Dish

Cuisine American

Keyword Broccoli, Summer Salad, Tunisian Harissa

Prep Time 15

Cook Time 50

Servings

Ingredients

For the Broccoli:

3 Heads Broccoli, finely chopped
2 tbsp Tunisian Harissa EVOO
1/2 tsp Salt
Pepper to taste
3 cups Kale, finely chopped
1/3 cup Red Onion, finely chopped

For the Dressing:

5-6 tbsp Water
2 tbsp Tahini
3 Medjool Dates
1/4 cup Tunisian Harissa EVOO
Juice of 1 Lemon
Zest of 1/2 Lemon
1.5 tbsp Sweet Rich Cherry Balsamic Vinegar
1/2 tsp Flake Salt
Pepper to taste
1/2 tsp Dried Oregano

For the Crunch:

1 can Chickpeas, rinsed and drained
1 tbsp Olive Oil
1/2 tsp Flake Salt
1 oz Parmesan Cheese, shredded
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cup Cashews
3 tbsp Fresh Dill, chopped
3 tbsp Scallions, chopped

Instructions

Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside.
Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. Remove, cool and add the onion to the pan and toss.
Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp.
Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed.
Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy.