
Roasted Broccoli Salad
This Roasted Broccoli Salad combines tender, charred broccoli with crispy chickpeas for a nutritious and satisfying dish. Tossed in a flavorful dressing and topped with pickled onion, fresh herbs, and nuts, it's a perfect side or light meal that's easy to prepare.
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Cook time: 1 hr 5 min (Prep: 15 min)
Servings
Volume
Mass
Ingredients
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Dressing
To Serve
Directions
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- Preheat the oven to 180°C/360°F fan forced. Line two trays with baking paper and set aside.
- Cut off the stem of the broccoli and trim off the tougher outer edges. Slice into thick strips and chop the florets into smaller pieces.
- 1 head broccoli, washed (300 g)
- Add broccoli into a large bowl with olive oil, garlic powder, onion powder, salt and pepper. Toss well then transfer onto one of the trays, ensuring they are spread out and not overlapping.
- 1 head broccoli, washed (300 g)
- 2 tbsp olive oil (27 g)
- 1 1/2 tsp garlic powder (4.50 g)
- 1 1/2 tsp onion powder (4.50 g)
- 1/2 tsp salt (3 g)(to taste)
- 1/2 tsp black pepper (1 g)(to taste)
- Drain and rinse the chickpeas then dry well with a clean tea towel or paper towels. Add into a bowl with the remaining olive oil, garlic powder, onion powder, smoked paprika, ground coriander, salt and pepper. Toss well to coat then spread out onto the other tray.
- 1 can chickpeas, drained and rinsed (400 g)
- 2 tbsp olive oil (27 g)
- 1 1/2 tsp garlic powder (4.50 g)
- 1 1/2 tsp onion powder (4.50 g)
- 1/4 tsp smoked paprika (0.50 g)
- 1/4 tsp ground coriander (0.50 g)
- 1/2 tsp salt (3 g)(to taste)
- 1/2 tsp black pepper (1 g)(to taste)
- Pop both trays into the oven and roast for 25-30 minutes or until the broccoli is lightly charred and the chickpeas are golden and crunchy.
- In the meantime, add all the dressing ingredients into a bowl and whisk until smooth.
- 1/4 cup tahini (64 g)
- 2 tbsp lemon juice (30 g)
- 1 tbsp maple syrup (20 g)
- 1 tbsp coriander, fresh, finely chopped (6 g)
- 3 tbsp water (45 g)
- To assemble, add the broccoli into a bowl and top with the chickpeas, pickled onion, fresh coriander, flaked almonds and hemp seeds.
- 2 tbsp pickled onions (30 g)
- 1 tbsp coriander (6 g)
- 2 tbsp flaked almonds (20 g)(dry toasted on pan)
- 1 tbsp hemp seeds (10 g)
- Pour on the dressing and mix well to coat all of the ingredients. Enjoy!
Nutrition Information
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Per serving
Nutrient
Amount
% DV
Calories
617 kcal
31%
Fat
25 g
33%
Saturated fat
2.9 g
14%
Trans fat
0 g
Fiber
21 g
76%
Carbohydrates
78 g
28%
Sugars
17 g
34%
Protein
26 g
52%
Sodium
360 mg
16%
Cholesterol
0 mg
Total (4 servings)
Nutrient
Amount
% DV
Calories
2,468 kcal
124%
Fat
100 g
132%
Saturated fat
12 g
56%
Trans fat
0 g
Fiber
84 g
304%
Carbohydrates
312 g
112%
Sugars
68 g
136%
Protein
104 g
208%
Sodium
1,440 mg
64%
Cholesterol
0 mg