30-Minute Roasted Broccoli and Chickpea Salad
Wholesome and nourishing broccoli and chickpea salad. Made by oven roasting until lightly charred and crispy. Then tossing with vegan feta, sweet dates, fresh dill, mint, and lemon zest. Drizzled in a lemon garlic dressing! This is a crowd-pleasing dinner salad.
Servings 4 people
Calories 519kcal
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.
Nutrition
Calories: 519kcal | Carbohydrates: 43g | Protein: 10g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 575mg | Potassium: 882mg | Fiber: 8g | Sugar: 26g | Vitamin A: 1463IU | Vitamin C: 147mg | Calcium: 238mg | Iron: 3mg