Roasted Broccoli & Chickpea Salad with Cranberries

Why Make This Recipe

Roasted Broccoli & Chickpea Salad with Cranberries is a delicious and healthy option for any meal. It’s packed with nutrients, colorful ingredients, and great flavors. The combination of roasted broccoli and chickpeas provides a satisfying crunch, while the sweet cranberries and sunflower seeds add a delightful contrast. This salad is perfect as a light lunch or as a side dish for dinner.

How to Make Roasted Broccoli & Chickpea Salad with Cranberries

Ingredients:

• 1 head broccoli, cut into florets
• 1 cup canned chickpeas, rinsed & drained
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 cup celery, thinly sliced
• 1 cup dried cranberries
• 1 cup sunflower seeds or chopped nuts (e.g., pistachios or almonds)
• 2 tbsp chopped fresh parsley

For the Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp maple syrup or honey
• 1 tsp Dijon mustard
• Salt & pepper to taste

Directions:

1. Roast the Veggies: Preheat the oven to 400°F (200°C). Toss the broccoli and chickpeas with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden.

2. Mix the Dressing: In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.

3. Assemble the Salad: In a large bowl, combine the roasted broccoli and chickpeas with celery, cranberries, sunflower seeds, and parsley.

4. Toss & Serve: Drizzle with vinaigrette and toss gently. Serve warm or chilled. This salad is perfect as a main or side dish!

How to Serve Roasted Broccoli & Chickpea Salad with Cranberries

You can serve this salad warm straight from the oven or let it cool and serve it chilled. It pairs well with grilled chicken or fish for a full meal. You can also serve it as a standalone dish for a light lunch or picnic.

How to Store Roasted Broccoli & Chickpea Salad with Cranberries

Store any leftover salad in an airtight container in the refrigerator. It should stay fresh for about 3 days. If possible, keep the vinaigrette separate until you’re ready to serve to maintain the crunchiness of the salad.

Tips to Make Roasted Broccoli & Chickpea Salad with Cranberries

• Cut the broccoli into uniform size for even roasting.
• Don’t skip the roasting step, as it brings out the best flavors in the broccoli and chickpeas.
• Feel free to add other vegetables like bell peppers or carrots for more color and texture.
• Adjust the dressing ingredients according to taste — if you like it tangier, add more vinegar or lemon juice.

Variation

You can customize this salad with different nuts or seeds based on your preference. For a protein boost, add grilled chicken, tofu, or feta cheese. Swap out the cranberries with raisins or chopped apples for added sweetness.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just store the dressing separately and add it right before serving.

2. Is this salad vegan?
Yes, the salad is entirely plant-based, making it a great option for vegan diets.

3. Can I use frozen broccoli?
While fresh broccoli is recommended for roasting, you can use frozen broccoli. Just make sure to thaw and drain it well before roasting.