Roasted Broccoli Salad

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

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