Broccoli and Chickpea Warm Salad

Prep Time
15 minutes

Cooking Time
15 minutes

Yields
4 servings as a side dish

Ingredients

• 1 large head of broccoli

• 1 can of chickpeas

• 2 tbsp chopped, flat leaf parsley

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp white balsamic vinegar or 1 tbsp apple cider vinegar

• Sea salt

• Freshly ground pepper

Optional

• ½ tsp ground turmeric

• ¼ cup roasted pumpkin seeds for crunch

Directions

1. Preheat oven to 350 degrees

2. Wash and cut up broccoli (can use cauliflower as an alternative or a mix of both)

3. Drain, rinse and dry chickpeas

4. Place broccoli and chickpeas in a large Pyrex pan. Drizzle 1 tbsp olive oil on top.

5. Bake for 10-15 mins at 350.

6. While baking, whisk together olive oil, Dijon, vinegar and (optional) ½ tsp ground turmeric. Add salt and pepper to taste.

7. When baked, pull out broccoli & chickpea mixture. Mix in dressing, parsley and roasted pumpkin seeds (optional).

Notes
Great as a side to chicken or on top of greens for a hearty, protein-packed salad. Makes easy leftovers.  

Credit
Chia Leah
www.chialeah.com