Broccoli and chickpea salad with green tahini and almonds

Instructions

1. Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
2. Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
3. Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.