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Roasted Chickpea and Broccoli Salad
2018-05-08
https://www.metro.ca/userfiles/image/recipes/salade-broco-pois-chiche-10754.jpg
PT20M
PT15M
PT35M
Pre-heat the oven to 425°F and line a baking sheet with parchment paper.In a small bowl, combine the oil, garlic, turmeric, salt, and pepper. Set aside.Place the broccoli, chickpeas, and pine nuts on the baking sheet and pour 3 Tbsp. of the spiced oil mixture on the broccoli and chickpeas.Mix thoroughly (keep the rest of the oil for the vinaigrette).Cook 15 minutes.Add the kale, basil, avocado, and apple in a salad bowl.Pour the balsamic vinaigrette on the salad and add the rest of the spiced oil.Mix thoroughly.Add the roasted broccoli mixture to the rest of the salad and mix again.Season with salt and pepper and serve immediately.Source: K pour Katrine
6
3
21
5
1
spiced oil:
3/8 cup (90 mL) olive oil
1 garlic clove, chopped
1/2 tsp. (2 1/2 mL) curcuma
1/2 tsp. (2 1/2 mL) salt
pepper to taste
roasted chickpea broccoli salad:
3 cups (750 mL) brocoli, chopped into small florets
398 mL chickpeas, rinced
1/3 cup (80 mL) pine nuts
4 cups (1 L) kale, finely chopped
1/2 cup (125 mL) fresh basil roughly chopped
1 avocado, diced
1 green apple, diced
3 Tbsp. (45 mL) white balsamic vinegar or regular vinegar
Roasted Chickpea and Broccoli Salad
6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
spiced oil:
-
3/8 cup
(90 mL)olive oil
-
1
garlic clove, chopped
-
1/2 tsp.
(2 1/2 mL)curcuma
-
1/2 tsp.
(2 1/2 mL)salt
-
pepper to taste
-
roasted chickpea broccoli salad:
-
3 cups
(750 mL)brocoli, chopped into small florets
-
398 mL
chickpeas, rinced
-
1/3 cup
(80 mL)pine nuts
-
4 cups
(1 L)kale, finely chopped
-
1/2 cup
(125 mL)fresh basil roughly chopped
-
1
avocado, diced
-
1
green apple, diced
-
3 Tbsp.
(45 mL)white balsamic vinegar or regular vinegar
Preparation
Pre-heat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, combine the oil, garlic, turmeric, salt, and pepper. Set aside.
Place the broccoli, chickpeas, and pine nuts on the baking sheet and pour 3 Tbsp. of the spiced oil mixture on the broccoli and chickpeas.
Mix thoroughly (keep the rest of the oil for the vinaigrette).
Cook 15 minutes.
Add the kale, basil, avocado, and apple in a salad bowl.
Pour the balsamic vinaigrette on the salad and add the rest of the spiced oil.
Mix thoroughly.
Add the roasted broccoli mixture to the rest of the salad and mix again.
Season with salt and pepper and serve immediately.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
