Lemon Tahini Broccoli Salad

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finished Lemon Tahini Broccoli SaladThis crisp and super fresh veggie-packed salad is perfect for the summer. I like to make a big batch and keep it in the fridge. It keeps well for a few days, with the flavours intensifying each day. Enjoy it as a side salad or as your main course on warm days.


My recipe uses little pasta to keep the simple-carb count a bit lower. I added chickpeas to replace them because I find they have a similar texture. You could add more pasta if you like.

Total Time: 30 minutes

Yield: 6 servings




  1. Begin by cooking your pasta to package directions. To make the lemon tahini sauce, whisk the tahini, water, lemon juice, lemon zest and salt in a bowl. Grate in the garlic cloves and mix. Set aside so flavours develop.
  2. grating garlic into dressing

  3. To blanch the broccoli, bring a pot of salted water to a boil. Drop in broccoli florets and allow to cook for a few minutes. Drain and dump into a bowl of ice water for 20 seconds, then drain again.
  4. blanching Broccoli florlets
  5. Cut zucchinis in half vertically, then thinly slice. Cut the grape tomatoes in half.
  6. cutting zucchini slices
  7. Place all the veggies and cooked pasta into a big bowl. Add chickpeas.
  8. mixing Salad ingredients
  9. Stir in lemon tahini sauce.
  10. adding Lemon Tahini dressing to Salad

  11. Tear in basil leaves, sprinkle with pumpkin seeds, and mix well.
  12. tearing basil for Salad

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August 6, 20190 found this helpful

What a yummy summer salad you've made here. All of the beautiful colors make me want to eat it up :)

Great pictures too Attosa, it's so alive with color, I can just about taste all those wonderful flavors and textures, I love it! :)

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Diamond Post Medal for All Time! 1,246 Posts
August 6, 20190 found this helpful

Yes, the textures! My favourite comes from the thinly sliced zucchini. Still has its crisp because it's in its raw form, but softens by sitting in the tahini lemon-YUM!!!!!!!!!!!!!!!!!!

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