Description
A warm and vibrant salad made with roasted broccoli, crispy chickpeas, and a zesty lemon dressing. Packed with texture and flavor, this dish is hearty, healthy, and perfect for any meal.
Ingredients
Scale
- 1 large head broccoli, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 small red onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss broccoli and chickpeas with 2 tablespoons olive oil, garlic powder, paprika, salt, and pepper.
- Spread mixture on the baking sheet in a single layer. Roast for 25–30 minutes, tossing halfway through.
- In a small bowl, whisk lemon juice, Dijon mustard, maple syrup, and remaining olive oil to make the dressing.
- Transfer roasted broccoli and chickpeas to a serving bowl. Add red onions and drizzle with dressing.
- Toss to combine and serve warm, room temperature, or chilled.
Notes
- Dry chickpeas well for best crispiness.
- Use two pans if needed to avoid overcrowding.
- Add herbs, cheese, or grains for extra variety.
- Stores well in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: roasted broccoli salad, chickpea salad, healthy vegan salad, meal prep salad, lemon dressing salad, roasted vegetable salad