Warm Broccoli Couscous Salad

• 2 heads broccoli
• 15 oz chickpeas (canned), drained and rinsed
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp dried parsley
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1 tbsp olive oil (for roasting)
• 0.25 cup pistachios (or walnuts), chopped
• 1 handful fresh dill, chopped
• 1 handful fresh parsley, chopped
• 0.5 cup vegan feta, crumbled (optional)
• 1 cup pearl couscous
• 1.25 cup vegetable broth
• 3 tbsp tahini
• 2 items lemons (juiced)
• 1 tbsp mustard
• 1 tsp nutritional yeast
• 1 tbsp warm water (for dressing)
• 3 tbsp olive oil (for dressing) (optional)
• to taste salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. On the baking sheet, add the broccoli florets and drained chickpeas. Toss with paprika, garlic powder, dried parsley, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Roast the broccoli and chickpeas in the preheated oven until the chickpeas are crispy and the broccoli is tender, approximately 20 minutes.
4. While the broccoli and chickpeas roast, make the couscous: combine the pearl couscous and vegetable broth in a saucepan. Bring to a boil, then lower the heat, cover and simmer until the liquid is absorbed and the couscous is tender. If needed, add a little water and steam longer.
5. While the couscous cooks, prepare the tahini dressing: in a jar combine tahini, lemon juice (from 2 lemons), mustard, nutritional yeast, warm water, olive oil (if using), and salt and pepper to taste. Shake or whisk until smooth and emulsified.
6. When everything is ready, assemble the salad: in a large bowl add the cooked couscous, then top with the roasted chickpeas and broccoli, chopped dill and parsley, crumbled vegan feta (if using), and chopped pistachios.
7. Drizzle the tahini dressing over the salad, toss gently to combine, and serve immediately.
8. Store leftovers in the fridge for up to 4 days. For best results reheat the couscous, chickpeas, and broccoli separately and combine with fresh herbs, feta, and dressing just before serving.