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