Roasted Broccoli Salad
If you’re not roasting your broccoli then you’re definitely missing out! This is one of my favourite salads to make plus it’s got 23.1g of protein per serving!
FAQ
What’s the best way to store this dish?
If not eating straight away I’d recommend keeping the dressing separate until just before eating!
If you’re looking for another salad, be sure to try out these recipes:
Roasted Broccoli Salad
Ingredients
for the salad
- 1 400g can chickpeas, rinsed and drained
- 1 head of broccoli, cut into florets and stalk diced
- Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1/2 tsp pepper, 1/2 tsp flaky salt
- 50g roasted hazelnuts
- 10g parsley, finely chopped
- Oil
- Optional topping: extra grated parmesan, extra lemon zest
for the dressing
- 100g greek yoghurt
- 1 garlic clove, crushed
- 30g parmesan, grated
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
- Pinch of salt
Method
- Preheat your oven to 220c/200c fan. Place the broccoli and chickpeas on a large shallow baking tray then add and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden.
- For the dressing, blend or mix together all the ingredients. Depending on how thick your yoghurt is, you may need about 1 tbsp of water to loosen the dressing.
- In a large bowl, place the roasted broccoli and chickpeas. Top with the hazelnuts and parsley. Drizzle over the dressing (you might not need all of it!). Then top with the optional parmesan or lemon zest. And that’s it!
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