Try this Broccoli & Chickpea Salad recipe, or contribute your own.Suggest a better description
Preheat oven to 425 degrees.
Break down the broccoli into small florettes (cut larger ones in half). Peel and trim broccoli stalks and cut into 1/2 – 1 inch pieces. Place florettes and stalk pieces on a sheet tray lined with parchment paper or foil. Add chickpeas to the tray. Drizzle broccoli and chickpeas with a small amount of extra virgin olive oil (perhaps 1 tablespoon) and toss with your hands to coat the broccoli all over with the oil.
Place in a 425 degree oven on the middle rack and roast about 25 – 30 minutes, turning the contents of the tray eith a spatula at least once. Meanwhile, dice the red onion and saute in a small amount of oil until caramelized (15 – 20 minutes) – stir frequently. Or lightly saute sliced green onion.
Let the broccoli, chickpeas and onion cool a bit before assembling the salad.
Place broccoli, onion, chickpeas and sun dried tomato in a large bowl. Season with salt, pepper, and red pepper flake (if desired). Drizzle with olive oil and vinegar – mix and taste. Adjust the oil, vinegar and seasoning to your liking.
- add cooked quinoa, pasta, or brown rice for a more substantial salad
- add fresh herbs (such as basil, flat-leaf parsley)
- use any other kind of beans (cannellini beans would be good)
- any vegatable can be roasted like this and used in a salad (cauliflower, squash, carrots)
- add fresh greens, such as spinach, swiss chard, dandelion greens
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (249g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 83 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 715.1mg||25 %|
|Potassium 415.6mg||11 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 41.3g|
|Protein 10.9g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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