30-Minute Roasted Broccoli and Chickpea Salad

By Hannah Sunderani · twospoons.ca

30 min

A warm salad of roasted broccoli and spiced chickpeas tossed with almonds, dates, fresh herbs, vegan feta, and lemon-garlic dressing.

prepPreheat oven to 400°F / 200°C
1 large head broccoli, cut into small florets (about 500 g)	Spread broccoli & chickpeas on sheet pan, season & toss	Roast 400°F / 200°C, 15–20 min until broccoli charred; remove broccoli	Add red onion to chickpeas, roast 5 min more	Add almonds, roast 7 min until toasted & chickpeas crispy	Toss all roasted ingredients with feta, dates, herbs & dressing
1 can (400 g) chickpeas, drained and rinsed
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp sea salt, finely ground (for roasting)
45 ml olive oil (for roasting)
1 small red onion, thinly sliced (about 150 g)
40 g slivered almonds
100 g vegan feta, crumbled
5 Medjool dates, pitted and chopped
10 g dill, finely chopped
10 g mint, finely chopped
1 clove garlic, minced	Whisk dressing until emulsified, set aside
Zest of 1 lemon
60 ml lemon juice
80 ml olive oil (for dressing)
2 tsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup, or to taste
pinch sea salt (for dressing)
pinch pepper

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