ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING

Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit.
  2. 2Preheat the oven to 425 degrees Fahrenheit.
  3. 3Preheat the oven to 425 degrees Fahrenheit.
  4. 4Line 2 sheet pans with parchment paper and set aside.
  5. 5Line 2 sheet pans with parchment paper and set aside.
  6. 6Line 2 sheet pans with parchment paper and set aside.
  7. 7Add the broccoli, olive oil, salt and pepper to one sheet pan.
  8. 8Add the broccoli, olive oil, salt and pepper to one sheet pan.
  9. 9Add the broccoli, olive oil, salt and pepper to one sheet pan.
  10. 10Toss and roast for 20-24 minutes.
  11. 11Toss and roast for 20-24 minutes.
  12. 12Toss and roast for 20-24 minutes.
  13. 13Remove the pan from the oven, add the kale and toss together.
  14. 14Remove the pan from the oven, add the kale and toss together.
  15. 15Remove the pan from the oven, add the kale and toss together.
  16. 16Toast for an additional 5 minutes.
  17. 17Toast for an additional 5 minutes.
  18. 18Toast for an additional 5 minutes.
  19. 19Add the chickpeas to the second pan, then dry roast for 10 minutes.
  20. 20Add the chickpeas to the second pan, then dry roast for 10 minutes.
  21. 21Add the chickpeas to the second pan, then dry roast for 10 minutes.
  22. 22Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan.
  23. 23Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan.
  24. 24Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan.
  25. 25Place back in the oven for 15-17 minutes, until crisp.
  26. 26Place back in the oven for 15-17 minutes, until crisp.
  27. 27Place back in the oven for 15-17 minutes, until crisp.
  28. 28Make the dressing by adding everything to a high speed blender and blend until smooth.
  29. 29Make the dressing by adding everything to a high speed blender and blend until smooth.
  30. 30Make the dressing by adding everything to a high speed blender and blend until smooth.
  31. 31Add the cashews, dill and scallions to the chickpeas and toss.
  32. 32Add the cashews, dill and scallions to the chickpeas and toss.
  33. 33Add the cashews, dill and scallions to the chickpeas and toss.
  34. 34Plate the broccoli, top with the crunch and dress to desired.
  35. 35Plate the broccoli, top with the crunch and dress to desired.
  36. 36Plate the broccoli, top with the crunch and dress to desired.

Ingredients

  • 3 heads Broccoli, finely chopped
  • 3 heads Broccoli, finely chopped
  • 3 heads Broccoli, finely chopped
  • 2 tbsp La Tourangelle olive oil
  • 2 tbsp La Tourangelle olive oil
  • 2 tbsp La Tourangelle olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 3 cups kale, finely chopped
  • 3 cups kale, finely chopped
  • 3 cups kale, finely chopped
  • 5 tbsp water
  • 5 tbsp water
  • 5 tbsp water
  • 6 tbsp water
  • 6 tbsp water
  • 6 tbsp water
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 3 medjool dates
  • 3 medjool dates
  • 3 medjool dates
  • 0.25 cup La Tourangelle olive oil
  • 0.25 cup La Tourangelle olive oil
  • 0.25 cup La Tourangelle olive oil
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 0.5 lemon lemon zest
  • 0.5 lemon lemon zest
  • 0.5 lemon lemon zest
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 1 can chickpeas, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 oz Parmesan cheese, shredded
  • 1 oz Parmesan cheese, shredded
  • 1 oz Parmesan cheese, shredded
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 cup cashews
  • 0.25 cup cashews
  • 0.25 cup cashews
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped scallions
  • 3 tbsp chopped scallions
  • 3 tbsp chopped scallions

Equipment

oven2 sheet pansparchment paperhigh speed blender

Tips

  • Add water to thin the dressing if needed.
  • Toss and enjoy.