Roasted Broccoli and Chickpea Salad recipe - ingredients, nutrition and when to eat it
A salad of golden-roasted broccoli and chickpeas served with savory nuts. It is filling enough for a full meal while keeping the fresh flavor of vegetables,…
A salad of golden-roasted broccoli and chickpeas served with savory nuts. It is filling enough for a full meal while keeping the fresh flavor of vegetables, making it well suited to lunch or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 267.7g serving): 426.2 kcal · protein 14.7g · carbohydrate 38.1g · fat 24.7g · sodium 176mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the chickpeas thoroughly so their surfaces roast up crisp.
Tips: Do not cut the broccoli too small, or it will dry out easily; divide it into pieces slightly larger than bite-size.
Tips: Add the almonds at the end to preserve their nutty aroma and crunch.
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Ingredients (1 serving)
- Broccoli — 120 g
- Cooked chickpeas — 80 g
- Almonds — 15 g
- Olive oil — 1 Tbsp
- Lemon — 0.5 pc
- Balsamic vinegar — 1 tsp
- Garlic — 1 pc
- Salt — 0.5 g
- Ground black pepper — 0.2 g