ROASTED BROCCOLI & CHICKPEA SALAD WITH TAHINI-PARMESAN DRESSING

Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit. Add a large sheet pan to the oven while it preheats.
  2. 2Add the chopped broccoli to the sheet pan, then add olive oil, salt, garlic powder, and oregano and toss to coat.
  3. 3Place the broccoli in the oven for 25-30 minutes, tossing halfway through.
  4. 4Place the rinsed and drained chickpeas on a parchment-lined sheet pan and place in the oven to dry roast for 10 minutes.
  5. 5Remove chickpeas from the oven, add oil, salt, paprika, and maple syrup and toss to coat.
  6. 6Place the chickpeas back in the oven for 8-10 minutes.
  7. 7Make the dressing by adding tahini, Parmesan, maple syrup, salt, pepper, lemon juice, garlic, and water. Mix until smooth.
  8. 8Add the roasted broccoli, dates, onion, cashews, and cilantro to a large bowl.
  9. 9Add a few spoonfuls of dressing to the broccoli mixture and toss to combine.
  10. 10Add the roasted chickpeas and more dressing and toss to combine.

Ingredients

  • 2 large heads broccoli, chopped
  • 2.5 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.5 cup chopped dates
  • 0.5 cup chopped cashews
  • 0.5 cup chopped cilantro
  • 0.5 cup finely chopped red onion
  • 1 15-oz can chickpeas, rinsed and drained
  • 0.5 tbsp olive oil
  • 0.5 tbsp maple syrup
  • 0.5 tsp salt
  • 0.5 tsp paprika
  • 6 tbsp tahini
  • 0.25 cup grated Parmesan
  • 0.5 tbsp maple syrup
  • 0.25 tsp salt, or more to taste
  • Pepper to taste
  • 1 clove Juice of lemon
  • 1 clove minced garlic
  • 3 tbsp water

Equipment

ovenlarge sheet panparchment lined sheet panlarge bowl

Tips

  • Salads should not be boring—so make your veggies fancy this year.
  • Perfect for meal prep.