Broccoli and Chickpea Warm Salad
4 servings as a side dish
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
Freshly ground pepper
½ tsp ground turmeric
¼ cup roasted pumpkin seeds for crunch
Preheat oven to 350 degrees
Wash and cut up broccoli (can use cauliflower as an alternative or a mix of both)
Drain, rinse and dry chickpeas
Place broccoli and chickpeas in a large Pyrex pan. Drizzle 1 tbsp olive oil on top.
Bake for 10-15 mins at 350.
While baking, whisk together olive oil, Dijon, vinegar and (optional) ½ tsp ground turmeric. Add salt and pepper to taste.
When baked, pull out broccoli & chickpea mixture. Mix in dressing, parsley and roasted pumpkin seeds (optional).
Great as a side to chicken or on top of greens for a hearty, protein-packed salad. Makes easy leftovers.