1Preheat oven to 180°C/360°F fan forced. Line two trays with baking paper and set aside.
2Preheat oven to 180°C/360°F fan forced. Line two trays with baking paper and set aside.
3Preheat oven to 180°C/360°F fan forced. Line two trays with baking paper and set aside.
4Cut off the stem of the broccoli and trim off the tougher outer edges then slice into thick strips. Separate the rest of the broccoli florets and chop into smaller pieces.
5Cut off the stem of the broccoli and trim off the tougher outer edges then slice into thick strips. Separate the rest of the broccoli florets and chop into smaller pieces.
6Cut off the stem of the broccoli and trim off the tougher outer edges then slice into thick strips. Separate the rest of the broccoli florets and chop into smaller pieces.
7Add broccoli into a large bowl with 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, salt and pepper.
8Add broccoli into a large bowl with 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, salt and pepper.
9Add broccoli into a large bowl with 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, salt and pepper.
10Toss well then transfer onto one of the trays, ensuring they're spread out and not overlapping.
11Toss well then transfer onto one of the trays, ensuring they're spread out and not overlapping.
12Toss well then transfer onto one of the trays, ensuring they're spread out and not overlapping.
13Drain and rinse the chickpeas then dry very well with a clean tea towel or paper towels.
14Drain and rinse the chickpeas then dry very well with a clean tea towel or paper towels.
15Drain and rinse the chickpeas then dry very well with a clean tea towel or paper towels.
16Add into a bowl with the remaining 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, paprika, coriander, salt and pepper.
17Add into a bowl with the remaining 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, paprika, coriander, salt and pepper.
18Add into a bowl with the remaining 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, paprika, coriander, salt and pepper.
19Toss well to coat then spread out onto the other tray.
20Toss well to coat then spread out onto the other tray.
21Toss well to coat then spread out onto the other tray.
22Pop both trays into the oven and roast for 25-30 minutes or until broccoli is lightly charred and chickpeas are golden and crunchy.
23Pop both trays into the oven and roast for 25-30 minutes or until broccoli is lightly charred and chickpeas are golden and crunchy.
24Pop both trays into the oven and roast for 25-30 minutes or until broccoli is lightly charred and chickpeas are golden and crunchy.
25In the meantime, add all the dressing ingredients into a bowl and whisk well until smooth.
26In the meantime, add all the dressing ingredients into a bowl and whisk well until smooth.
27In the meantime, add all the dressing ingredients into a bowl and whisk well until smooth.
28To assemble, add the broccoli into a bowl and top with the chickpeas, pickled onion, coriander, flaked almonds and hemp seeds.
29To assemble, add the broccoli into a bowl and top with the chickpeas, pickled onion, coriander, flaked almonds and hemp seeds.
30To assemble, add the broccoli into a bowl and top with the chickpeas, pickled onion, coriander, flaked almonds and hemp seeds.
31Pour on the dressing and mix well to coat all of the ingredients.
32Pour on the dressing and mix well to coat all of the ingredients.
33Pour on the dressing and mix well to coat all of the ingredients.
Ingredients
1 large head broccoli, washed
1 large head broccoli, washed
1 large head broccoli, washed
1 can chickpeas
1 can chickpeas
1 can chickpeas
2 tbsp olive oil, divided
2 tbsp olive oil, divided
2 tbsp olive oil, divided
1 tsp garlic powder, divided
1 tsp garlic powder, divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
1 tsp onion powder, divided
1 tsp onion powder, divided
0.25 tsp smoked paprika
0.25 tsp smoked paprika
0.25 tsp smoked paprika
0.25 tsp ground coriander
0.25 tsp ground coriander
0.25 tsp ground coriander
Salt
Salt
Salt
pepper
pepper
pepper
0.25 cup tahini
0.25 cup tahini
0.25 cup tahini
2 tbsp lemon juice
2 tbsp lemon juice
2 tbsp lemon juice
1 tbsp maple syrup
1 tbsp maple syrup
1 tbsp maple syrup
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp garlic powder
Salt
Salt
Salt
pepper
pepper
pepper
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh coriander
3 tbsp water
3 tbsp water
3 tbsp water
Pickled onions
Pickled onions
Pickled onions
Fresh coriander
Fresh coriander
Fresh coriander
Flaked Almonds, dry toasted on pan
Flaked Almonds, dry toasted on pan
Flaked Almonds, dry toasted on pan
Hemp seeds
Hemp seeds
Hemp seeds
Equipment
oventwo traysbaking paperlarge bowlclean tea towel or paper towelspan
Tips
Don't throw away the broccoli stem; trim the outside and slice it into strips.
Ensure broccoli and chickpeas are spread out and not overlapping on the trays.
Roast until broccoli is lightly charred and chickpeas are golden and crunchy.