Roasted Broccoli Salad with Parmesan Chickpea Crunch & Lemon-Date Dressing

Roasted Broccoli Salad with Parmesan Chickpea Crunch & Lemon-Date Dressing 

Serves: 4

The Broccoli

• 3 heads broccoli, finely chopped

• 2 tbsp olive oil

• ½ tsp salt

• Pepper to taste

• 3 cups kale, finely chopped

• ⅓ cup red onion, finely chopped

The Lemon-Date Dressing

• 5–6 tbsp water

• 2 tbsp tahini

• 3 Medjool dates, pitted

• 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

The Parmesan Chickpea Crunch

• 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

Instructions

1. Preheat oven to 220°C / 425°F. Line 2 sheet pans with parchment paper.

2. Add the broccoli, olive oil, salt, and pepper to the first sheet pan. Toss and roast for 20–24 minutes. Remove, add the kale and toss together. Toast for an extra 5 minutes. Remove, add the red onion and toss.

3. Add the chickpeas to the second pan and dry roast for 10 minutes. Remove, mash roughly with a fork, then add the salt, paprika, garlic powder, and Parmesan. Place back in the oven for 15–17 minutes until crispy.

4. Make the dressing: add all dressing ingredients to a high speed blender and blend until completely smooth. Add a splash of water to thin if needed.

5. Add the cashews, dill, and scallions to the chickpea crunch and toss.

6. Plate the broccoli, top with the crunch, and drizzle with dressing to your liking. Toss and enjoy.

Nutrition (per serving, est.): ~420 cal | 14g protein | 24g fat | 42g carbs | 10g fibre