Today I am going to share a spectacular salad recipe that is best served warm, and therefore a perfect salad for this time of year. This Roasted Broccoli Chickpea Salad with a Roasted Garlic Lemon Dressing is one of my favorite salad recipes, the flavor combination, nutritional integrity, and fresh look make this recipe a winner.
Time flies, we are almost through the first month of the new year, 2020. Hard to believe. It is usually the time of year when people are looking for healthier meals either to improve general health or to shed a few extra holiday pounds. One of the best ways to achieve these goals is by eating at least one large salad a day. It will add nutrients, fiber, and energy to your day. I love salads, especially when it is warm outside. However, on a cold New England wintery day, a warm salad sounds even better, which makes this roasted broccoli chickpea salad absolutely perfect. In addition to nutrients and energy, it will also add some warmth, a much-needed commodity this time of year.
Easy to Make:
Another huge benefit of this incredible salad is that it is easy to make. You roast some veggies and add some chickpeas, toss the whole dish together with some fresh spinach, and finish it off with an amazing roasted garlic dressing.
The dressing is also easy to make as you roast the garlic in the oven at the same time you roast the veggies, then blend them with a little lemon juice, oil, salt, and fresh parsley, and amazingly you’ve got yourself an exceptional salad dressing.
There is something so special about roasted veggies. It brings out “hidden” flavors that catapult the final result, especially is this the case for broccoli, onion, and garlic, the main ingredients in this dish.
The chickpeas add some extra protein. You can leave them to roast the whole time for a crunchy element, or you can add them halfway through the baking time, which I prefer, for a more tender result.
I hope you enjoy this Roasted Broccoli Chickpea Salad with a Roasted Garlic Lemon Dressing recipe as much as I do!Print
Roasted Broccoli Chickpea Salad with a Roasted Garlic and Lemon Dressing
This Roasted Broccoli Chickpea Salad with a Roasted Garlic Lemon Dressing is one of my favorite salad recipes, the flavor combination, nutritional integrity, and fresh look make this recipe a winner.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: Serves 2–3 1x
- 1 medium sweet onion, 1/2 in. slices
- 3 cups (1-2 crowns) broccoli florets
- 1 bulb garlic
- 4–5 radishes, quartered
- 1 cup fresh spinach (roughly chopped)
- 1 can garbanzo beans (chickpeas), drained
- 1/4 cup olive oil
- 1/4 cup water
- 4–5 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1 teaspoon maple
- 1 tablespoon minced fresh parsley
- (extra oil and salt for roasting veggies)
Preheat oven to 425F
Cut the top of the garlic bulb, drizzle with olive oil, wrap in foil. Place on baking tray.
On the same baking tray, add sliced onion, bite size broccoli florets, quartered radishes, spray with some olive oil, sprinkle with salt.
Bake in oven for 15 minutes.
Remove from oven and add chickpeas.
Spray chickpeas with a little oil and sprinkle with some salt before adding to the oven.
Bake an additional 10 min. (Total bake time: 25 min.)
Remove from oven.
To make dressing, add to a blender roasted garlic cloves (not peel), water, lemon juice, salt, maple, fresh parsley, and blend until smooth. With blender on low, slowly add oil. Set aside.
Add the roasted veggies to a salad bowl.
Gently fold in the fresh spinach, and drizzle with salad dressing. Stir to combine.
Note: It is best to add just enough salad dressing to give the salad a little taste, but not enough to drench it. Serve the rest of the dressing on the side for people to add to taste.
Serve this salad with some thinly sliced radishes for color and some sliced almond for texture. Enjoy!
If you are looking for more recipes:)