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Roasted Broccoli Chickpea Salad with a Roasted Garlic and Lemon Dressing

Roasted Broccoli Chickpea Salad with a Roasted Garlic and Lemon Dressing

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  • Author: Chef Ani
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: Serves 2-3 1x


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.


  • 1 medium sweet onion, 1/2 in. slices
  • 3 cups (1-2 crowns) broccoli florets
  • 1 bulb garlic 
  • 45 radishes, quartered
  • 1 cup fresh spinach (roughly chopped)
  • 1 can garbanzo beans (chickpeas), drained
  • 1/4 cup olive oil
  • 1/4 cup water
  • 45 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!