Roasted Broccoli Salad W/ Chickpea Crunch & Lemon

• total time: 53 minutes

Ingredients

Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet.

And somehow completely addictive.

Using @latourangelle olive oil as always! It is the best quality out there ☝️Save for your next dinner rotation.

For the broccoli:

3 heads Broccoli, finely chopped

2 tbsp La Tourangelle olive oil

1/2 tsp salt

Pepper to taste

3 cups kale, finely chopped

For the dressing:

5-6 tbsp water

2 tbsp tahini

3 medjool dates

1/4 cup La Tourangelle olive oil

Juice of 1 lemon

Zest of 1/2 lemon

1 tbsp balsamic vinegar

1/2 tsp salt

Pepper to taste

1/2 tsp dried oregano

For the crunch:

1 can chickpeas, rinsed and drained

1 tbsp olive oil

1/2 tsp salt

1 oz Parmesan cheese, shredded

1/2 tsp paprika

1/2 tsp garlic powder

1/4 cup cashews

3 tbsp chopped fresh dill

3 tbsp chopped scallions

Directions

Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside.

Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes.

Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp.

Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed.

Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy.