Description
This Roasted Broccoli and Chickpea Salad is packed with crispy spiced chickpeas, charred broccoli, sweet Medjool dates, creamy vegan feta, toasted almonds, and fresh herbs. Tossed with a bright lemon garlic dressing, it’s a colorful, satisfying salad that’s perfect for lunch, dinner, or meal prep.
Ingredients
Scale
Roasted Broccoli and Chickpea Salad
- 1 large head broccoli, cut into small florets (about 5 cups)
- 1 (400 g) can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon finely ground sea salt
- Black pepper, to taste
- 1 small red onion, thinly sliced (about 1 1/2 cups)
- 1/3 cup slivered almonds
- 1/2 cup vegan feta, crumbled
- 5 Medjool dates, pitted and chopped
- 1/4 cup fresh dill, finely chopped
- 3 tablespoons fresh mint, finely chopped
- Lemon zest, optional, for serving
Lemon Garlic Dressing
- 1 garlic clove, minced
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, or to taste
- Pinch of sea salt
- Pinch of black pepper
Instructions
- Make the dressing: Add the garlic, lemon zest, lemon juice, olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to a glass jar. Close tightly and shake until emulsified. Set aside.
- Preheat the oven: Heat the oven to 400°F (200°C). Arrange the broccoli florets on one side of a large sheet pan and the chickpeas on the other.
- Season: Sprinkle the chickpeas with cumin, cinnamon, and ginger. Drizzle the broccoli and chickpeas with 2 tablespoons olive oil. Season with salt and black pepper, then toss each section separately.
- Roast: Roast for 15–20 minutes, until the broccoli is tender and lightly charred. Remove the broccoli and set aside. Return the chickpeas to the oven for another 5 minutes.
- Add onion and almonds: Add the sliced red onion to the chickpeas. Drizzle with 1 tablespoon of the lemon garlic dressing and toss. Spread the almonds on the empty side of the sheet pan.
- Finish roasting: Roast for another 5–7 minutes, or until the almonds are toasted and the chickpeas are crispy and golden. Watch the almonds carefully and remove them early if necessary.
- Assemble: Add the roasted broccoli, chickpeas, red onion, and almonds to a large bowl. Add the vegan feta, dates, dill, and mint.
- Dress and serve: Pour over the remaining lemon garlic dressing and gently toss. Finish with fresh lemon zest and an extra squeeze of lemon juice, if desired. Serve warm, at room temperature, or chilled.
Notes
- Pat the chickpeas thoroughly dry before roasting for a crispier texture.
- Avoid overcrowding the sheet pan. Use two pans if necessary.
- Watch the slivered almonds closely because they toast quickly.
- Regular feta can replace vegan feta if the recipe does not need to be vegan.
- Walnuts, pecans, or pumpkin seeds can replace the almonds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For meal prep, keep the dressing and toasted almonds separate until serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 575 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg