Roasted Broccoli Salad
Experience the vibrant flavors and nourishing benefits of this Roasted Broccoli Salad! A perfect blend of roasted broccoli, courgettes, protein-rich quinoa, and chickpeas makes it a satisfying dish for any occasion. Whether served warm or chilled, this salad is ideal for meal prep or as a crowd-pleasing side at gatherings. The combination of fresh vegetables and a creamy tahini dressing elevates the taste while ensuring you get a nutrient-packed meal. Enjoy the delightful textures and customizable options that make this a go-to recipe for busy weeknights or relaxed weekends.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 1 head of broccoli
- 2 courgettes
- 2 cans chickpeas (400g each)
- ½ cup quinoa (90g)
- ¼ cup pumpkin seeds (30g)
- 1 tbsp olive oil
- Salt & pepper
- 1 tsp dried oregano
- 2 garlic cloves
- ¼ cup tahini (60g)
- ⅓ cup water (80ml)
- 2 tbsp apple cider vinegar
Instructions
- Preheat your oven to 180C (350F).
- Chop broccoli and courgettes into bite-sized pieces, and rinse chickpeas.
- In a large baking dish, combine veggies and chickpeas with olive oil, salt, pepper, and oregano. Roast for 25 minutes.
- In a saucepan, cook quinoa with water and salt for 12-14 minutes until fluffy.
- Blend dressing ingredients until smooth.
- Combine roasted veggies with quinoa in a large bowl. Add salad greens and pumpkin seeds; drizzle with dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/roasted-broccoli-salad/