Roasted Broccoli Chickpea Salad (Vegan, Gluten Free)
Loaded with Roasted broccoli, chickpeas, black olives, garlic, and lemon zest for the perfect flavorful salad that goes great with a meal or can easily stand alone.
Servings: 8 servings
Calories: 150kcal
Ingredients
- 1 bunch broccoli
- ¼ cup olive oil + 1 tbsp.
- 3 cloves garlic finely minced
- 2- 15 ounce cans chickpeas
- ½ cup chopped black olives
- 1 lemon juice and zest from lemon
- handful of fresh chopped cilantro
- red chili pepper flakes
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees
- Line large baking sheet with parchment paper.
- Meanwhile bring medium size pan of salted water to a boil.
- Add trimmed broccoli florets to boiling water and cook about 2-3 minutes.
- Remove and drain. Then place on sheet pan.
- Drizzle with 1 tbsp. olive oil and sprinkle with salt & pepper. Give a quick toss.
- Place in preheated oven and cook about 15 minutes.
- During the last 3-5 minutes of cooking remove from oven, toss in garlic, stir and place back in oven.
- Remove from oven and set aside.
- Meanwhile in large mixing bowl add rinsed drained chickpeas, black olives, lemon zest and roasted broccoli, & cilantro.
- Pour lemon juice, olive oil over salad and stir.
- Sprinkle with red chili pepper flakes and taste for salt & pepper.
- Can serve immediately or store in fridge for up to five days covered.
Notes
the salad is actually better after several hours marinating so it is definitely a good make ahead salad.
*Nutrition Disclaimer
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 13.1g | Protein: 4.4g | Fat: 9.3g | Saturated Fat: 1.3g | Sodium: 28mg | Potassium: 254mg | Sugar: 0.9g | Calcium: 51mg | Iron: 1mg