5 from 36 votes
Roasted Broccoli Salad with Arugula and Chickpeas
This Roasted Broccoli Salad combines crispy spiced chickpeas and tender roasted broccoli with fresh arugula, creating a mix of textures and savory flavors. The chickpeas are coated in a warming blend of cumin, smoked paprika, turmeric, and cayenne, balanced by a bright and slightly sweet lemon dressing made with Dijon mustard and maple syrup. This salad can be served as a satisfying main or a flavorful side, offering nutritious greens and a hearty crunch.
Prep Time
3 mins
Cook Time
20 mins
Total Time
23 mins
Servings:
2
servings
Calories:
529 kcal
Course:
Salad
Cuisine:
Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 529
% 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.