Roasted Broccoli Salad with Arugula and Chickpeas

Name: Roasted Broccoli Salad with Arugula and Chickpeas
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 2 servings
Ingredients: 6 oz broccoli florets; 15 oz can chickpeas, drained and rinsed; 2 TBSP olive oil; sea salt; ½ tsp ground cumin; ¼ tsp smoked paprika; ¼ tsp ground turmeric; ⅛ tsp cayenne pepper; ½ tsp lemon zest; 4 cups baby arugula; ¼ cup lemon juice; ¼ cup quality olive oil; 1 TBSP pure maple syrup; 1 tsp Dijon mustard; ½ tsp minced garlic; 1/8-1/4 tsp sea salt; ⅛ tsp black pepper

User Reviews

5.0

36 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
23 mins
Servings
2 servings
Calories
529 kcal
Course
Salad
Cuisine
Vegetarian

Roasted Broccoli Salad with Arugula and Chickpeas

Reese Morris

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This tasty Roasted Broccoli Salad features toasty chickpeas and fresh arugula tossed with a healthy homemade lemon dressing. It's healthy, delicious, and ready to rock your salad game!

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Ingredients

Servings

6 oz broccoli florets chopped
15 oz can chickpeas, drained and rinsed
2 TBSP olive oil
sea salt to taste (I used 1/4-1/2 tsp)
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp ground turmeric
⅛ tsp cayenne pepper
½ tsp lemon zest
4 cups baby arugula

LEMON DRESSING:

¼ cup lemon juice (approx. 2 lemons)
¼ cup quality olive oil
1 TBSP pure maple syrup or honey works too!
1 tsp Dijon mustard plus extra to taste
½ tsp minced garlic
1/8-1/4 tsp sea salt
⅛ tsp black pepper

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Instructions

Pre-heat oven to 400°F
Drain the chickpeas in a colander or sieve and rinse well.
Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.
Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil and sprinkle with sea salt, to taste. I use my hands to mix up the veg with the olive oil for even coating.
Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle.
While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. I'm a rebel and end up with yellow fingers every. single. time. Oops!
While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.
Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!

Notes

Recipe yields 2 meal-sized salads or 4 sides.
I didn't find this dish spicy at all, but the cayenne pepper absolutely controls the heat of these so use a little less (or skip) for super mild chickpeas and use extra for a fiery treat!
Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 529kcal (26%) Carbohydrates 46g (15%) Protein 14g (28%) Fat 46g (71%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 30g Trans Fat 1g Sodium 806mg (34%) Potassium 809mg (23%) Fiber 13g (52%) Sugar 9g (18%) Vitamin A 1697IU (34%) Vitamin C 95mg (106%) Calcium 202mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 529 kcal

% Daily Value*

Calories	529kcal	26%
Carbohydrates	46g	15%
Protein	14g	28%
Fat	46g	71%
Saturated Fat	5g	25%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	30g	150%
Trans Fat	1g	50%
Sodium	806mg	34%
Potassium	809mg	17%
Fiber	13g	52%
Sugar	9g	18%
Vitamin A	1697IU	34%
Vitamin C	95mg	106%
Calcium	202mg	20%
Iron	5mg	28%