Description
A vibrant roasted broccoli and chickpea salad tossed with herbs, sweet dates, crunchy almonds, and a zesty lemon garlic dressing. Perfectly balanced with savory, sweet, and tangy flavors.
Ingredients
- 1 large head broccoli, cut into small florets (about 5 cups)
- 1 can (400 g) 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)
- 1/3 cup slivered almonds
- 1/2 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)
- 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 syrup
- Pinch sea salt
- Pinch pepper
Instructions
- Make the lemon garlic dressing by combining garlic, lemon zest, lemon juice, olive oil, balsamic, dijon mustard, maple syrup, salt, and pepper in a small bowl or jar. Shake or whisk until emulsified and set aside.
- Preheat oven to 400°F (200°C). Spread broccoli on one side of a sheet pan and chickpeas on the other. Sprinkle chickpeas with cumin, cinnamon, and ginger. Drizzle both with 2 tbsp olive oil, salt, and pepper, then toss separately.
- Roast for 15–20 minutes until broccoli is tender and lightly charred. Remove broccoli and continue roasting chickpeas for 5 more minutes until golden.
- Add sliced red onion to chickpeas and drizzle with 1 tbsp dressing. Toss. Add almonds to the tray and bake for another 7 minutes until toasted and chickpeas are crispy. Watch carefully to prevent burning.
- In a large bowl, combine roasted broccoli, chickpeas, red onion, and almonds with vegan feta, dates, dill, and mint. Drizzle remaining dressing and toss well. Finish with lemon zest and extra lemon juice if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap almonds with walnuts or pecans for variation.
- Use fresh herbs for best flavor; dried herbs are not recommended.
- Add extra lemon juice before serving to refresh flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
