Broccoli and Chickpea Warm Salad

Prep Time
15 minutes

Cooking Time
15 minutes

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

  • Sea salt

  • Freshly ground pepper


  • ½ tsp ground turmeric

  • ¼ cup roasted pumpkin seeds for crunch


  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).

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

Chia Leah

Salads, EntreesBill Bostrom