Ingredients

• 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
• 2 tablespoons extra-virgin olive oil
• Sea salt
• 1 cup cooked chickpeas, rinsed and well drained
• 1 cup dill sprigs
• 1 cup flat-leaf parsley sprigs
• 1 cup fresh cilantro leaves
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2 teaspoons white balsamic vinegar
• 1 teaspoon tamari
• 1/2 clove garlic, crushed
• Sea salt

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Instructions

1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
2. Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
3. Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.