Cooked - Roasted Broccoli Salad With Parmesan Chickpea Crunch & Lemon-date Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Broccoli Salad With Parmesan Chickpea Crunch & Lemon-date Dressing

1.0

3 heads broccoli, finely chopped

2 tbsp olive oil

½ tsp salt

Pepper to taste

3 cups kale, finely chopped

⅓ cup red onion, chopped

5-6 tbsp water

2 tbsp tahini

3 medjool dates

¼ cup olive oil

Juice of 1 lemon

Zest of ½ lemon

1 tbsp balsamic vinegar

½ tsp salt

Pepper to taste

½ tsp dried oregano

1 can chickpeas, rinsed and drained

1 tbsp olive oil

½ tsp salt

1 oz Parmesan cheese, shredded

½ tsp paprika

½ tsp garlic powder

¼ cup cashews

3 tbsp fresh dill, chopped

3 tbsp scallions, chopped

Preheat the oven to 425°F and line 2 sheet pans with parchment paper
Add broccoli, olive oil, salt and pepper to the first sheet pan, toss and roast for 20-24 minutes
Remove from oven, add kale and toss together, then toast for an additional 5 minutes
Remove from oven, add red onion and toss
Add chickpeas to the second pan and dry roast for 10 minutes
Remove chickpeas, mash with a fork and add salt, paprika, garlic powder and Parmesan
Place chickpeas back in the oven for 15-17 minutes until crisp
Make the dressing by adding all dressing ingredients to a high speed blender and blend until smooth, adding water to thin if needed
Add cashews, dill and scallions to the roasted chickpeas and toss
Plate the broccoli, top with the chickpea crunch and dress to desired amount, then toss and serve

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 13 weeks ago

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