30-Minute Roasted Broccoli and Chickpea Salad
Mar 17, 2026 by Hannah Sunderani
This 30-minute Roasted Broccoli and Chickpea Salad makes for a remarkable dinner salad! It’s a wholesome and flavourful dinner salad featuring oven-roasted broccoli, crispy chickpeas, crumbled vegan feta, sweet chopped dates, and fresh mint. Tossed in a bright and zingy garlic lemon dressing.
In my 10+ years of food blogging I have made my fair share of delicious and filling dinner salads! And I must say, this broccoli and chickpea version is one of my faves! I’m a big salad girly – it’s always my meal of choice, and I love a salad that keeps you satiated. The recipe is vegan and gluten-free, using chickpeas as a plant-based alternative to chicken or salmon – so that this salad will stick with you.
I also particularly love this recipe because although my two small boys don’t love salad, they do love roasted broccoli and roasted chickpeas and so I can steal a handful for their dinner before tossing everything together for my salad – everyone wins!
Why You’ll Love My Recipe
Most broccoli and chickpea salad recipes I’ve discovered online are raw – but what makes my version different, and in my opinion much more delicious, is that everything is roasted.
The broccoli, chickpeas, red onion, and almonds are oven-roasted – providing deep and full-bodied flavour and an experience that is delightfully crispy and chewy. Personally, I much prefer to eat broccoli when roasted because it’s crisp and tender. It’s much more flavourful than raw broccoli, and I also find it easier on my stomach to digest when cooked. I don’t know if that’s because I have IBS, but it’s just my own personal experience.
And as a plant-based food blogger, I eat a lot of chickpeas as an alternative to meat – but they can be bland. In this recipe the chickpeas are tossed in cinnamon and cumin and then oven-roasted, making them crispy and full of flavour. It makes them addictively easy to eat.
The dinner salad as a whole is a delightful dish that’s crispy, crunchy, refreshing and pleasantly chewy. All thanks to oven roasting!
Hannah xx
The Ingredients:
The ingredients for this roasted broccoli and chickpea salad are very simple and straightforward, using fresh wholefood ingredients. Here is what you’ll need.
- Broccoli: The star of the show in this recipe. Broccoli is so much nicer roasted then raw in my opinion, and very popular with my kids! Chop into small florets for a faster roast. The stem can be used for soups.(Or, give it to your pup as a chewing bone. That’s my personal fave thing to do with it!)
- Chickpeas: A great plant-based alternative to chicken or salmon in this dinner salad – so that this salad stays with you. I also find that I really enjoy chickpeas more when roasted and crispy, the flavour is so nice and you can eat so many more of these wonderful beans. I also recipe tested this using white navy beans and it was a great substitute.
- Vegan feta: You can use homemade or store bought. It adds lovely creaminess to the recipe and I highly recommend! However, I did recipe test this without feta and it was still delicious.
- Dates: I’ve used medjool dates in this recipe because they are so soft and the flavour is unmatched. Make sure you pit them before chopping.
- Fresh herbs: I’ve used fresh mint and dill in this recipe, which I think is a beautiful complement to the bright flavours of this dish. You can play around with herb varieties if you like – I’d recommend fresh basil and parsley as well.
- Lemon: Both lemon zest and lemon juice is used in this recipe for a bright and tangy dressing. If you don’t have lemons you can substitute for apple cider vinegar. I often do this swap in recipes and it always works great.
How to make this broccoli chickpea salad
Making this recipe couldn’t be easier. I’ve oven-roasted all the veg on one sheet-pan to avoid lots of clean-up. Here’s how to do it.
And there we have it! A wholesome broccoli and chickpea salad recipe that’s hearty enough to be a delicious dinner salad.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Roasted Broccoli and Chickpea Salad
Ingredients
- 1 large head broccoli , cut into small florets (about 5 cups)
- 1 can (400g) chickpeas , drained and rinsed
- 3 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp sea salt , finely ground
- 1 small red onion , thinly sliced (about 1.5 cups)
- ⅓ cup slivered almonds
- ½ cup vegan feta crumbled
- 5 medjool dates , pitted and chopped
- 1/4 cup dill , finely chopped
- 3 tbsp mint , finely chopped
- lemon zest optional for topping
Lemon Garlic Dressing:
- 1 clove garlic minced
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 2 tsp balsamic
- 1 tsp dijon mustard
- 1 tsp maple , or to taste
- pinch sea salt
- pinch pepper
Instructions
- Make the Lemon Garlic Dressing: In a small bowl add the garlic, lemon zest, lemon juice, olive oil, balsamic, dijon mustard, maple syrup, salt and pepper, Shake in a glass jar until emulsified. Set aside.
- Preheat the oven to 400F/200C. Spread the broccoli florets on a large sheet pan on one side, and spread the chickpeas on the other side. (Option to use two trays if you prefer.) Sprinkle the chickpeas with cumin, cinnamon, and ginger, then drizzle both the broccoli and chickpeas with 2 tbsp olive oil, salt and pepper. Toss in their sections.
- Roast in the oven for 15-20 minutes, or until the broccoli is cooked and lightly charred. Remove the broccoli from the sheet pan and set aside. Continue to roast the chickpeas for 5 more minutes, until lightly golden.
- Add the sliced red onion to the chickpeas. Drizzle the bake with 1 tbsp of the dressing and toss. Add the slivered almonds to the baking tray, where the broccoli once was and bake everything for another 7 mins, until the almonds are toasted and the chickpeas are crispy and golden. (Keep an eye on the almonds because they are quick to burn. If needed, remove the almonds and return the bake to the oven until the onions are lightly crisp).
- In a large mixing bowl, toss the roasted broccoli, chickpeas, red onion, and toasted almonds with crumbled vegan feta, chopped dates, dill, and mint. Drizzle with the remaining dressing and toss to combine. Finish by sprinkling the salad with lemon zest and a squeeze of more lemon juice if desired.
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