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Roasted Broccoli Salad with Arugula and Chickpeas Recipe

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4 from 4 reviews

A vibrant and healthy Roasted Broccoli Salad featuring crispy spiced chickpeas, fresh arugula, and a zesty lemon-maple dressing. This quick 23-minute salad is perfect as a light meal or side dish, combining warm roasted vegetables with a bright, tangy dressing for a delightful flavor and texture contrast.

  • Total Time: 25-30 minutes
  • Yield: 2 servings

Ingredients

Vegetables and Legumes

  • 6 oz broccoli florets (chopped)
  • 15 oz can chickpeas, drained and rinsed
  • 4 cups baby arugula

Roasting Seasoning

  • 2 TBSP olive oil
  • Sea salt (to taste, approximately 1/4-1/2 tsp)
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1/2 tsp lemon zest

Dressing

  • 1/4 cup lemon juice (approx. 2 lemons)
  • 1/4 cup quality olive oil
  • 1 TBSP pure maple syrup (or honey as substitute)
  • 1 tsp Dijon mustard (plus extra to taste)
  • 1/2 tsp minced garlic
  • 1/8-1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat the Oven: Set your oven to 400°F to prepare for roasting the broccoli and chickpeas, ensuring a crispy texture and rich flavor.
  2. Prepare Chickpeas: Drain the chickpeas using a colander or sieve and rinse them thoroughly under cold water to remove excess salt and preservatives.
  3. Dry Chickpeas: Pat the chickpeas dry using a clean dishtowel; the drier they are, the crispier they will roast.
  4. Arrange Vegetables for Roasting: Spread chickpeas on one half of a baking sheet and broccoli on the other half, keeping them spaced to promote even roasting. Drizzle with olive oil and sprinkle with sea salt. Toss with hands to coat evenly.
  5. Roast Vegetables: Place the baking sheet on the center rack of the oven and roast for 20-25 minutes until the chickpeas are crispy outside yet soft inside, and broccoli is tender.
  6. Season Chickpeas: While still hot, transfer chickpeas to a bowl and mix with ground cumin, smoked paprika, turmeric, cayenne pepper, and lemon zest. Stir well with a spatula or spoon.
  7. Make Dressing: Combine lemon juice, olive oil, maple syrup (or honey), Dijon mustard, minced garlic, sea salt, and black pepper in a mason jar. Secure the lid and shake vigorously until emulsified.
  8. Toss Salad: Shake the mason jar again before dressing the arugula. Mix well to coat leaves in dressing, then top with roasted broccoli and spiced chickpeas.
  9. Serve: Enjoy the salad immediately for the best flavor contrast between warm roasted vegetables and fresh greens.

Notes

  • For crispier chickpeas, ensure they are dried thoroughly before roasting and spaced out on the baking sheet.
  • You can substitute honey for maple syrup in the dressing depending on preference.
  • The spices blend adds a shawarma-inspired flavor; adjust cayenne pepper for desired heat level.
  • Leftover salad can be stored in the fridge but is best eaten fresh to maintain crispiness.
  • Use fresh lemon juice for the dressing for optimal brightness and flavor.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/roasted-broccoli-salad-with-arugula-and-chickpeas-recipe/