Roasted Broccoli Salad with Arugula and Chickpeas
User Reviews
5
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Prep Time
3 mins
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Cook Time
20 mins
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Total Time
23 mins
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Servings
2 servings
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Calories
529 kcal
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Course
Salad
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Cuisine
Vegetarian
Roasted Broccoli Salad with Arugula and Chickpeas
Description
Roasted Broccoli Salad with Arugula and Chickpeas showcases broccoli florets roasted alongside chickpeas until crisp on the outside but tender inside. The chickpeas are then tossed while hot in a shawarma-inspired spice mix including cumin, smoked paprika, turmeric, and a hint of cayenne pepper, adding gentle heat and earthiness. The salad is assembled with baby arugula and dressed in a lemon-based vinaigrette that combines the acidity of fresh lemon juice, the richness of olive oil, and a touch of sweetness from maple syrup or honey, balanced by mustard and garlic.
The roasted components provide a satisfying texture contrast with the peppery, leafy arugula. The lemon dressing brightens the dish and ties all elements together while the spices give distinct warmth without overwhelming heat. This salad makes a great side dish or light meal packed with plant-based protein and vibrant flavors.
Adjust the cayenne pepper amount to control spiciness according to taste preference. The recipe yields two meal-sized servings or four side portions, making it adaptable for various meal occasions.
Ingredients
- 6 oz broccoli chopped, florets
- 15 oz chickpeas canned, drained and rinsed
- 2 TBSP olive oil
- salt to taste (I used 1/4-1/2 tsp, sea salt
- ½ tsp cumin ground
- ¼ tsp smoked paprika
- ¼ tsp Turmeric ground
- ⅛ tsp cayenne pepper
- ½ tsp lemon zest
- 4 cups arugula baby
LEMON DRESSING:
- ¼ cup lemon juice (approx. 2 lemons)
- ¼ cup olive oil quality
- 1 TBSP pure maple syrup or honey works too!
- 1 tsp Dijon mustard plus extra to taste
- ½ tsp garlic minced
- 1/8-1/4 tsp salt sea salt
- ⅛ tsp black pepper
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
- This recipe produces two main-sized salads or four side portions.
- Adjust the cayenne pepper to manage the heat level, reducing or omitting it for milder chickpeas.
- Drying the chickpeas well before roasting helps them crisp up better in the oven.
- The nutrition information is estimated and can be adapted based on ingredient choices.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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