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

44 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425.
  2. 2Preheat the oven to 425.
  3. 3Preheat the oven to 425.
  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, add the kale and toss together.
  14. 14Remove, add the kale and toss together.
  15. 15Remove, add the kale and toss together.
  16. 16Toast an extra 5 minutes.
  17. 17Toast an extra 5 minutes.
  18. 18Toast an extra 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: Add all dressing ingredients to a high speed blender and blend until smooth.
  29. 29Make the dressing: Add all dressing ingredients to a high speed blender and blend until smooth.
  30. 30Make the dressing: Add all dressing ingredients 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.
  37. 37Toss and enjoy.
  38. 38Toss and enjoy.
  39. 39Toss and enjoy.

Ingredients

  • 3 heads Broccoli, finely chopped
  • 3 heads Broccoli, finely chopped
  • 3 heads Broccoli, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp 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
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 3 medjool dates
  • 3 medjool dates
  • 3 medjool dates
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 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 fresh dill, chopped
  • 3 tbsp fresh dill, chopped
  • 3 tbsp fresh dill, chopped
  • 3 tbsp scallions, chopped
  • 3 tbsp scallions, chopped
  • 3 tbsp scallions, chopped

Equipment

ovensheet pansparchment paperforkhigh speed blender

Tips

  • Use La Tourangelle olive oil for best quality.
  • Add water to the dressing to thin if needed.