ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING!
Serves 4
25 mins prep
40 mins cook
65 mins total
Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet. And somehow completely addictive.
0 servings
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1. Preheat the oven to 425°F. Line 2 sheet pans with parchment paper and set aside. 2. Add the broccoli, olive oil, salt and pepper to one sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. 3. Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp. 4. Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 5. Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy.
