It’s no secret that I love salads. If you had told 12 year old me that I would someday want a salad, I would have laughed. But as I’ve gotten older, I’ve come to appreciate not only the different flavors and flairs you can add to make it extra special, but the health benefits that come with those bowls of leafy goodness. A while ago I wrote a post on how to make an amazingly good salad, and over the years have shared many different salads I’ve come up with in my kitchen. And today I’m coming atcha with another winner.
When deciding what I wanted to put on my salad, chickpeas came to mind. I wanted an alternative to meat for the protein, and was craving some roasted chickpeas (I blame Instagram for that one!), so naturally they had to take a star role in my salad. I roasted them with some broccoli, added some fresh grape tomatoes and sliced almonds, and voila, my Roasted Chickpea and Broccoli Salad was born. It’s seriously ridiculously simple and delicious!
So funny story… Before this recipe I had never roasted chickpeas before. I had heard of people doing it. I had seen recipes on Pinterest. But had never tried it myself. And y’all, I wish I had given them a try sooner! Fresh out of the oven they were warm, crispy and bursting with flavor. I just went with my “usual” seasonings, but I’m thinking about trying out some different variations and sharing them in a later post. Roasted chickpeas are not only a fun way to mix up your protein choice in a salad, but also a delicious snack when you’re craving something savory. And even better, they are high in fiber and protein, low in fat and a good source of iron and magnesium. Yum yum yum!
I do have to say, though, that this salad is best served fresh. After sitting in the fridge for a day, the chickpeas lose their crispy-ness and are not near as tasty. But it’s SO easy to just roast some up that this recipe can be whipped up in a breeze. I know it’s definitely going to be a lunch staple for me from now on!Print
- 8 cups baby spinach
- 1 can chickpeas
- 1 medium head of broccoli
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1 1/2 cup grape tomatoes, quartered
- 1/3 cup sliced almonds
- Dressing of your choice
- Preheat the oven to 400 and line a baking pan with foil.
- Drain and rinse the chickpeas and spread them on the baking pan. Cut the broccoli into small florets and add to the pan. Toss with the olive oil and seasonings, then roast for 15-20 minutes (remove at the halfway point to toss) or until the broccoli is tender and the chickpeas are toasted.
- Divide the spinach, tomatoes and almonds between four bowls. Spread the chickpeas and broccoli on top, then drizzle with dressing.
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried toasted chickpeas?
What flavor should I try next?