Ingredients
Scale
- 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
Instructions
- 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.
- Enjoy!