Deeply roasted broccoli, tender bulgur and crunchy chickpeas come together in a hearty meal. Lemon tahini and parsley add freshness and creaminess without masking the roasted flavor.
Broccoli isn’t a side dish here; it’s the star, so count on a generous amount per person. Roasting the florets at a high temperature gives their tips dark, slightly bitter spots while the stems stay tender. Cut large florets to roughly the same size and spread them out on the baking sheet. If they’re crowded together, they’ll steam rather than brown. A few loose leaves can go in too; they get extra crisp and cook faster than the thick stems.
Bulgur gives the dish a soft, slightly nutty base that complements the hearty broccoli and crunchy chickpeas. Medium-grain bulgur works for the cooking method below; the amount of water and cooking time needed can vary depending on the grind, so follow the package instructions if they differ. Let the cooked bulgur stand covered for a few minutes, then fluff it with a fork. No bulgur on hand? Couscous works too, but prepare it according to the package instructions. Quinoa is another option, though it will change the texture and cooking time.
The chickpeas get crunchier if you dry them thoroughly after rinsing. Spread them on a baking sheet of their own so they don’t absorb moisture from the broccoli. Canned chickpeas are convenient for this dish; don’t expect a hard, snack-like crust, but they will have a roasted exterior and a firm bite. Rotate the baking sheets halfway through and keep an eye on the broccoli: small florets brown sooner. A properly preheated oven helps both ingredients develop browned edges.
Tahini, lemon juice and water make a creamy sauce that’s both fresh and savory. First stir the lemon juice and garlic into the tahini; the mixture will thicken. Then add water a little at a time until the sauce runs off a spoon. Tahini varies in thickness, so the exact amount of water may vary. Taste before serving and add more lemon or salt if needed. Parsley adds a fresh, green note; finely chopped cilantro can be used instead.
Serve the components as soon as they’re roasted, with the sauce drizzled over or served on the side so the chickpeas keep their crunchy edges. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Store the sauce separately if possible; reheat the bulgur, broccoli and chickpeas thoroughly in an oven or skillet. The chickpeas will be less crunchy after storage, but a short spell in the oven will help firm them up again.
Preheat the oven to 220 °C (200 °C fan). Line two baking sheets with parchment paper. Cut the broccoli into large, roughly equal-sized florets; peel thick stems and slice them.
Pat the chickpeas thoroughly dry with a clean tea towel or paper towels. On one baking sheet, toss them with 1 tbsp olive oil, the cumin and ¼ tsp salt. Spread them out in a single layer.
Put the broccoli on the second baking sheet. Toss with the remaining 2 tbsp olive oil, ½ tsp salt and a few grinds of black pepper. Spread out the florets, cut sides down where possible.
Roast the chickpeas and broccoli for 25–30 minutes. Rotate the baking sheets halfway through and toss the chickpeas. Remove the broccoli once the stems are tender and the edges are dark; give the chickpeas a few more minutes if needed.
Meanwhile, bring the bulgur and 300 ml water to a boil with a pinch of salt. Turn the heat to low, cover and simmer gently for 10 minutes, or follow the package instructions if they specify a different cooking time. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.
In a small bowl, stir together the tahini, lemon juice, grated garlic and a pinch of salt. Gradually whisk in the cold water until you have a thin, pourable sauce. Season with more lemon or salt to taste.
Divide the bulgur between two plates or bowls. Top with the broccoli and chickpeas, drizzle with the lemon tahini and finish with parsley. Serve immediately.
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