Roasted broccolini and chickpea salad with tahini-lemon dressing from Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (page 151) by Christopher Kimball

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Notes about this recipe

  • VegasCook37 on November 16, 2025

    I made just half the dressing and put over roasted broccolini. I didn’t have roasted red peppers or sun-dried tomatoes. I will make it again for sure, maybe next time with the chickpeas. The dressing would be good over any roasted veggies.

  • crandall57 on November 25, 2024

    November 2024: A tasty salad. I made a few changes: I cut the recipe in half for two main dishes, but made the full amount of salad dressing (I served the dressing on the side). I served the salad over a bed of lettuce greens and grilled half of a Halloumi package and served that on top. Easy to make and I’d make this again.

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