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

Name: ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING
Cuisine: Italian
Ingredients: 3 heads Broccoli, finely chopped; 2 tbsp La Tourangelle olive oil; 0.5 tsp salt; to taste Pepper; 3 cups kale, finely chopped; 5 tbsp water; 6 tbsp water; 2 tbsp tahini; 3 medjool dates; 0.25 cup La Tourangelle olive oil; 1 lemon lemon juice; 0.5 lemon lemon zest; 1 tbsp balsamic vinegar; 0.5 tsp salt; to taste Pepper; 0.5 tsp dried oregano; 1 can chickpeas, rinsed and drained; 1 tbsp olive oil; 0.5 tsp salt; 1 oz Parmesan cheese, shredded; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.25 cup cashews; 3 tbsp chopped fresh dill; 3 tbsp chopped scallions

Serves 1

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

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Serves 1

Directions

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

Ingredients

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

Equipment

oven2 sheet pansparchment paperhigh speed blender

Tips

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

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

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

Directions

Ingredients

Equipment

Tips

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