Directions
- 1Preheat the oven to 425.
- 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, add the kale and toss together.
- 6Toast an extra 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: Add all dressing ingredients 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.
- 13Toss and enjoy.
Ingredients
- 3 heads Broccoli, finely chopped
- 2 tbsp olive oil
- 0.5 tsp salt
- to taste Pepper
- 3 cups kale, finely chopped
- 5 tbsp water
- 2 tbsp tahini
- 3 medjool dates
- 0.25 cup olive oil
- 1 lemon juice
- 0.5 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 fresh dill, 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.
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