Ingredients

• 1/4 cup tahini
• 2 cloves garlic, peeled and crushed into a paste
• big squeeze of fresh lemon juice
• 5 T water, or more
• salt to taste
• 1 bunch of broccoli, trimmed
• 2 cups turmeric chickpeas
• 1 bunch of chives, minced
• 1/4 cup toasted pinenuts
• 4-5 big handfuls of arugula
• 1 - 2 tablespoons extra virgin olive oil

Directions

1. Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
2. Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
3. In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.