Dishing Up the Dirt

Crispy Broccolini & Chickpea Salad

Quick, nourishing, and delicious. This meal was a total winner in the Tumbleweed Farm kitchen. We’ve been doing our best to use leftovers from recipe testing and this simple dinner was a huge hit. Taylor and I both agree that when it comes down to it, meals like this are what makes us the most happy. When prep work is minimal and dinner is on the table in less than 20 minutes we’re pretty stoked with our evening.

Our chickens are happily laying way more eggs once again after a brief one month stint of minimal production. Now that the daylight hours are longer we’ve been topping almost every meal with a fried egg and this simple salad was no exception. I hope you all love this easy, no fuss meal as much as we do. Enjoy with a glass of your favorite house wine or an ice cold beer and call it an evening.

Cheers from Tumbleweed Farm.

Roasted Broccolini & Chickpea Salad

Prep Time: 10 minutes    Cook Time: 35 minutes    Serves: 2

  • 1 bunch of broccolini, trimmed
  • 1 (15 ounce) can chickpeas, rinsed, drained and patted dry
  • 2 Tablespoons olive oil
  • 2 fried eggs for topping
  • 1/4 cup tahini
  • 1 Tablespoon white miso
  • 2 Tablespoons rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup water + additional to thin if necssary


  1. Preheat the oven to 425F.
  2. Toss the broccolini and chickpeas with the olive oil. Place in a single layer on one or two baking sheets in the top third of the oven. Roast until the broccolini is crisp tender and the chickpeas are golden brown, about 30-35 minutes. Toss the veggies halfway through baking.
  3. Whisk together all the ingredients for the sauce until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
  4. Fry your eggs in a little oil or butter until cooked to your liking.
  5. Divide broccolini and chickpeas between two large plates and top with the fried eggs and drizzle with the sauce.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Cooking times will vary from kitchen to kitchen

Leave a Reply

7 thoughts on “Crispy Broccolini & Chickpea Salad

  1. Anneline says:

    Wow that looks delicious! Could I make it with regular broccoli? Broccoli rabe sadly doesn’t seem to exist over here…

    1. Andrea says:

      Yes you can! Just note the cooking times may vary a bit. Enjoy! xo

  2. Kim Wilson says:

    This is amazing! I would not have thought to put the dressing ingredients together. (Broccoli rabe flourishes in winter gardens down here in Austin so this is likely to be a repeat recipe).

    1. Andrea says:

      Yay! So glad you enjoyed it! xo

  3. Ann says:

    Definitely careful with the cook time on the broccolini – the most I can cook it in my oven is 15 minutes. Anything after that they turn to dusty charred thing 🙂 I usually do 10 minutes but for extra crispy 13. But this looks so good I think it deserves a place at dinner tomorrow!

    1. Andrea says:

      Hi Ann! I hope you enjoy this recipe as much as we do! Yes, always refer to my recipe notes which include “cooking times will vary from kitchen to kitchen.” You know your oven better than I do–30 minutes was good here. Happy cooking! xo

  4. jpat says:

    I used broccolini & it was great
    Broccolini aka tenderstem aka baby broccoli
    if you’ve not tried or your groc doesn’t have ask for it
    You can also just roast it in hot oven Wonderful
    (I think Broccoli Rabe in heading is a typo)

Sign up

Fresh recipies delivered to your inbox!