Roasted Chickpea and Broccoli Salad

Serves: 4 with another side

Ingredients	Qty	Prep
Salad greens	1 bag
Chickpea	1 can	rinsed
Broccoli	1 medium	chopped
Oil	as needed
Salt	to taste
Cumin powder	1/2 tsp
Coriander powder	1/2 tsp
Za'atar	2 tsp
Red chili powder	1/2 tsp
Avocado	1 medium	optional
Dressing
Maple syrup	1 tbsp
Vinegar	3 tbsp
Garlic	1 small	shredded
Lemon zest	1 tsp	as needed
Lemon juice	1/2 tbsp	to taste
Cumin powder	1/4 tsp
Coriander powder	1/4 tsp
Salt	to taste
Pepper	to taste	whisk well
Jalapeno	1 medium	sliced thinly

Method:

• Preheat oven to 400F. Meanwhile toss the chickpea with oil, salt, and spice powders on a quarter sheet
• Toss broccoli with oil, salt, and pepper on a separate sheet
• Roast both trays at 400F on convection for about 20 - 25 minutes, and rotate trays in between. 
• Keep an eye on broccoli if it starts to burn before the chickpeas are done. remove the broccoli and continue roasting the chickpea until slightly crunchy
• Mix the dressing ingredients together in a glass bottle and shake until emulsified, set aside
• Chop salad greens and add the roasted chickpeas and broccoli. Toss with the salad dressing and adjust salt/pepper to taste
• Serve with a side of soup or bread