Description
A vibrant, nutrient-packed salad blending roasted broccoli and creamy chickpeas with fresh herbs and a tangy lemon-honey dressing. Perfect for health-conscious meals with a satisfying mix of textures and bold flavors.
Ingredients
1 head broccoli, cut into florets
1 cup cooked chickpeas (canned or homemade, drained and rinsed)
1/2 red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey or maple syrup
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup grated Parmesan or nutritional yeast (vegan option)
Instructions
Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 15–20 minutes until tender and lightly charred.
Whisk together 3 tablespoons olive oil, lemon juice, honey, garlic, cumin, salt, and pepper in a small bowl. Adjust seasoning.
In a large bowl, combine chickpeas, roasted broccoli, red onion, and parsley. Pour dressing over mixture and stir until coated.
Let salad rest for 10 minutes. Top with Parmesan or nutritional yeast before serving.
Notes
Roast broccoli in a single layer for even browning.
Use room-temperature chickpeas for balanced flavors.
Balance dressing acidity/sweetness by adjusting lemon juice or honey.
Add crunch with toasted slivered almonds or sunflower seeds.
Store in airtight containers for up to 2 days.
Protein boost: Add grilled chicken, tofu, or quinoa.
Vegan option: Substitute nutritional yeast for Parmesan and agave for honey.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg