Description
A vibrant roasted broccoli salad tossed with crispy chickpeas, fresh herbs, crunchy nuts, and a creamy lemon-date dressing that balances sweet and tangy flavors beautifully.
Ingredients
Scale
- 4 cups broccoli florets
- 1 1/2 cups cooked chickpeas
- 1/3 cup grated parmesan cheese
- 1 cup diced cucumber
- 1/4 cup finely chopped red onion
- 1/3 cup chopped fresh dill or parsley
- 1/2 cup pitted dates
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup crushed nuts
Instructions
- Preheat oven to 400°F.
- Toss broccoli florets with a bit of olive oil, salt, and pepper in a mixing bowl.
- Spread broccoli and chickpeas on a baking sheet in a single layer.
- Roast for 20 to 25 minutes until broccoli is tender and chickpeas are crispy.
- Blend dates, lemon juice, olive oil, garlic, salt, and pepper until smooth to make the dressing.
- In a large bowl, combine roasted broccoli and chickpeas with cucumber, red onion, herbs, crushed nuts, and parmesan cheese.
- Drizzle dressing over the salad and toss gently to combine.
- Serve slightly warm or at room temperature.
Notes
- Make sure chickpeas are well dried before roasting for extra crispiness.
- Adjust lemon juice and dates to balance sweetness and acidity to your taste.
- Add dressing just before serving to maintain the best texture.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: roasted broccoli salad, chickpea salad, healthy salad, lemon dressing, vegetarian salad