Roasted Chickpea and Broccoli Salad

Serves: 4 with another side

Salad greens1 bag
Chickpea1 canrinsed
Broccoli1 mediumchopped
Oilas needed
Saltto taste
Cumin powder1/2 tsp
Coriander powder1/2 tsp
Za'atar2 tsp
Red chili powder1/2 tsp
Avocado1 mediumoptional
Maple syrup1 tbsp
Vinegar3 tbsp
Garlic1 smallshredded
Lemon zest1 tspas needed
Lemon juice1/2 tbspto taste
Cumin powder1/4 tsp
Coriander powder1/4 tsp
Saltto taste
Pepperto tastewhisk well
Jalapeno1 mediumsliced thinly

  • 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