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Broccoli Salad with Lemon-Tahini Yogurt Dressing

A crisp broccoli salad with chickpeas, radishes, Medjool dates, and toasted pistachios, tossed in a creamy lemon-tahini Greek yogurt dressing with cumin and garlic.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 600 g fresh broccoli crowns with stems florets cut small, stems peeled and cut into matchsticks
  • 1 can 400 g chickpeas, drained and rinsed
  • 120 g radishes thinly sliced
  • 50 g red onion thinly sliced
  • 100 g pitted Medjool dates cut into small pieces
  • 60 g shelled unsalted pistachios roughly chopped
  • 2 tablespoons chopped flat-leaf parsley
Lemon-Tahini Yogurt Dressing
  • 1 cup plain Greek yogurt
  • ¼ cup tahini stirred
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 small garlic clove finely grated
  • ½ teaspoon ground cumin
  • ¾ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • 1 –3 tablespoons cold water as needed

Equipment

  • Wide mixing bowl
  • Small sheet pan
  • Salad spinner or clean kitchen towels

Method
 

  1. Toast pistachios on a small sheet pan at 325°F (165°C) for 6–8 minutes, shaking once, until fragrant and slightly deeper in color. Transfer to a cool plate immediately.
  2. Place dried broccoli florets and stem matchsticks in a wide mixing bowl. Add chickpeas, radishes, red onion, dates, and parsley.
  3. Whisk yogurt and tahini together until smooth, then whisk in lemon juice, olive oil, honey, garlic, cumin, salt, and pepper. Add cold water 1 tablespoon at a time only if the dressing does not fall in a thick ribbon from the whisk.
  4. Pour about three-quarters of the dressing over the broccoli mixture and fold gently from the bottom until everything is lightly coated. Add more dressing only where dry pockets remain.
  5. Cover and refrigerate for 30 minutes, until the broccoli tastes seasoned at the cut edges but still snaps cleanly.
  6. Fold in half the toasted pistachios just before serving, then scatter the remainder over the surface.

Notes

  • Make-ahead: Prepare vegetables, dressing, and dates up to 1 day ahead in separate containers. Store pistachios at room temperature. Dress the salad 30 minutes before serving and add the nuts at the end.
  • Storage: Refrigerate in a covered container for 3–4 days. Best texture within the first 2 days. Do not freeze.
  • Dry ingredients thoroughly: Water on the broccoli or chickpeas dilutes the dressing and pools at the bottom of the bowl.