Experience the vibrant flavors of contemporary American cuisine with this Roasted Broccoli & Chickpea Salad. Packed with roasted vegetables and paired with a rich, creamy Tahini-Parmesan Dressing, this dish is not only satisfying but also a feast for the eyes. Perfect as a main course, side dish, or for meal prepping, this vegetarian delight promises textures and flavors that are a solid 10 out of 10.
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For the Salad:
š„¦ 2 large heads broccoli, chopped into florets
š« 2 1/2 tablespoons olive oil
š§ 1/2 teaspoon salt
š§ 1/2 teaspoon garlic powder
šæ 1/2 teaspoon dried oregano
š 1/2 cup dates, chopped
š„ 1/2 cup cashews, chopped
šæ 1/2 cup cilantro, chopped
š§
1/2 cup red onion, finely chopped
For the Chickpeas:
š„« 1 (15-oz) can chickpeas, rinsed and drained
š« 1/2 tablespoon olive oil
š 1/2 tablespoon maple syrup
š§ 1/2 teaspoon salt
š¶ 1/2 teaspoon paprika
For the Dressing:
š° 6 tablespoons tahini
š§ 1/4 cup grated Parmesan
š 1/2 tablespoon maple syrup
š§ 1/4 teaspoon salt
š§ Pepper, to taste
š Juice of 1 lemon
š§ 1 clove garlic, minced
š§ 3-4 tablespoons water
1- Preheat Oven and Sheet Pan:
2- Roast Broccoli:
3- Roast Chickpeas:
4- Prepare Dressing:
5- Assemble Salad:
6- Add Chickpeas and Toss:
Prep Time: 20 minutes
Cook Time: 43-50 minutes
Total Time: 63-70 minutes
Servings: 4
Calories: 515
Protein: 14g
Fat: 34g
Carbohydrates: 46g
Fiber: 8g
Equipment:
#vegetarian #salad #roasted #tahini #healthy #mealprep #americancuisine
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