Roasted Broccoli & Chickpea Salad with Tahini-parmesan Dress

• total time: 46 minutes

Ingredients

For the broccoli & salad:

2 large heads broccoli, chopped

2 1/2 tbsp olive oil

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 cup chopped dates

1/2 cup chopped cashews

1/2 cup chopped cilantro

1/2 cup finely chopped red onion

Fore the chickpeas:

1 15-oz can chickpeas, rinsed and drained

1/2 tbsp olive oil

1/2 tbsp maple syrup

1/2 tsp salt

1/2 tsp paprika

For the dressing:

6 tbsp tahini

1/4 cup grated Parmesan

1/2 tbsp maple syrup

1/4 tsp salt, or more to taste

Pepper to taste

Juice of 1 lemon

1 clove minced garlic

3-4 tbsp water

Directions

Preheat the oven to 425. Add a large sheet pan to the oven while it preheats. 2️⃣Add the broccoli to the sheet pan, add the olive oil, salt, garlic powder and oregano and toss to coat. Place it in the oven for 25-30 minutes, tossing halfway. 2️⃣Place the chickpeas on a parchment lined sheet pan and place in the oven to dry roast for 10 minutes. Remove them from the oven, add the oil, salt, paprika and maple syrup and toss to coat. Place them back in the oven for 8-10 minutes. 3️⃣Make the dressing. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice, garlic and water. Mix until smooth. 4️⃣ Add the broccoli, dates, onion, cashews and cilantro to a large bowl. Add a few spoonfuls of dressing then toss to combine. 5️⃣Add the chickpeas and more dressing and toss to combine.