Roasted Broccoli & Chickpea Salad
- š„¦ 2 large heads broccoli, chopped into florets
- š« 2 1/2 tablespoons olive oil
- š§ 1/2 teaspoon salt
- š§ 1/2 teaspoon garlic powder
- šæ 1/2 teaspoon dried oregano
- š 1/2 cup dates, chopped
- š„ 1/2 cup cashews, chopped
- šæ 1/2 cup cilantro, chopped
- š§ 1/2 cup red onion, finely chopped
- š„« 1 (15-oz) can chickpeas, rinsed and drained
- š« 1/2 tablespoon olive oil
- š 1/2 tablespoon maple syrup
- š§ 1/2 teaspoon salt
- š¶ 1/2 teaspoon paprika
- š° 6 tablespoons tahini
- š§ 1/4 cup grated Parmesan
- š 1/2 tablespoon maple syrup
- š§ 1/4 teaspoon salt
- š§ Pepper, to taste
- š Juice of 1 lemon
- š§ 1 clove garlic, minced
- š§ 3-4 tablespoons water
A vibrant contemporary American salad packed with roasted broccoli and chickpeas, complemented by a rich Tahini-Parmesan dressing. Perfect as a main course, side dish, or meal prep option, it's a delightful vegetarian dish full of textures and flavors.
Experience the vibrant flavors of contemporary American cuisine with this Roasted Broccoli & Chickpea Salad. Packed with roasted vegetables and paired with a rich, creamy Tahini-Parmesan Dressing, this dish is not only satisfying but also a feast for the eyes. Perfect as a main course, side dish, or for meal prepping, this vegetarian delight promises textures and flavors that are a solid 10 out of 10.
Ingredients
For the Salad:
š„¦ 2 large heads broccoli, chopped into florets
š« 2 1/2 tablespoons olive oil
š§ 1/2 teaspoon salt
š§ 1/2 teaspoon garlic powder
šæ 1/2 teaspoon dried oregano
š 1/2 cup dates, chopped
š„ 1/2 cup cashews, chopped
šæ 1/2 cup cilantro, chopped
š§
1/2 cup red onion, finely chopped
For the Chickpeas:
š„« 1 (15-oz) can chickpeas, rinsed and drained
š« 1/2 tablespoon olive oil
š 1/2 tablespoon maple syrup
š§ 1/2 teaspoon salt
š¶ 1/2 teaspoon paprika
For the Dressing:
š° 6 tablespoons tahini
š§ 1/4 cup grated Parmesan
š 1/2 tablespoon maple syrup
š§ 1/4 teaspoon salt
š§ Pepper, to taste
š Juice of 1 lemon
š§ 1 clove garlic, minced
š§ 3-4 tablespoons water
Instructions
1- Preheat Oven and Sheet Pan:
- Preheat oven to 425Ā°F (218Ā°C).
- Place a copper-colored, non-stick sheet pan inside to heat up.
2- Roast Broccoli:
- Spread broccoli florets on the hot sheet pan.
- Drizzle with olive oil, then sprinkle with salt, garlic powder, and oregano.
- Toss to coat evenly.
- Roast in the oven for 25-30 minutes, ensuring to toss the broccoli halfway through.
3- Roast Chickpeas:
- Spread chickpeas on a parchment-lined sheet pan.
- Dry roast for 10 minutes in the oven.
- Remove, then mix with olive oil, maple syrup, salt, and paprika.
- Return to oven for another 8-10 minutes until crispy.
4- Prepare Dressing:
- In a small ceramic bowl, combine tahini, Parmesan, maple syrup, salt, pepper, lemon juice, minced garlic, and water.
- Stir with a metal spoon until smooth and creamy.
5- Assemble Salad:
- In a large mixing bowl, combine roasted broccoli, dates, red onion, cashews, and cilantro.
- Add a few spoonfuls of dressing, tossing gently.
6- Add Chickpeas and Toss:
- Add roasted chickpeas to the salad.
- Drizzle with more dressing as desired, then toss thoroughly before serving.
Prep Time: 20 minutes
Cook Time: 43-50 minutes
Total Time: 63-70 minutes
Servings: 4
Calories: 515
Protein: 14g
Fat: 34g
Carbohydrates: 46g
Fiber: 8g
Equipment:
- Non-stick sheet pan, USA Pan Bakeware
- Parchment paper, Reynolds Kitchens
- Silicone spatula, OXO Good Grips
- Large and small mixing bowls, Pyrex
- Lemon juicer, Chef'n FreshForce
- Metal spoon
- Metal tongs, Cuisinart
Cooking Tips
- Preheat the sheet pan for a crispier broccoli texture.
- Dry-roast chickpeas before seasoning to enhance their crispiness.
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