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Roasted Broccoli and Chickpea Kale Crunch Salad

This salad is the perfect mix of hearty, fresh, crunchy, creamy, and satisfying. The roasted broccoli florets become slightly crispy and almost nutty in flavor while the chickpeas add texture and plant-based protein. The lacinato kale softens beautifully once massaged with olive oil, creating the perfect base for all of the savory toppings.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 large head broccoli florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 bunch lacinato kale thinly sliced
  • 1 tsp olive oil for massaging kale
  • 1/2 cup chopped green onion
  • 1/2 cup chopped castelvetrano olives
  • 1/2 cup chopped pistachios
  • Tahini Dijon Vinaigrette
  • 1/3 cup tahini
  • 1 tbsp dijon mustard
  • 1/2 tbsp minced garlic or garlic paste
  • 1/2 tbsp honey
  • Juice of 1/2 lemon
  • Sea salt and pepper to taste
  • Water to thin as needed

Instructions

  • Preheat oven to 400°F and line a baking tray with parchment paper.
  • Add broccoli florets to a food processor and pulse into fine pieces.
  • Add the broccoli and chickpeas to the prepared baking tray. Drizzle with olive oil and toss well.
  • Bake for 10 minutes, toss, then bake another 10 minutes until slightly crispy and golden.
  • Add the thinly sliced kale to a large salad bowl. Drizzle with 1 tsp olive oil and massage with your hands for 1-2 minutes until softened.
  • Add the roasted broccoli mixture, green onion, olives, and pistachios to the bowl.
  • In a small bowl, whisk together tahini, dijon mustard, garlic, honey, lemon juice, sea salt, pepper, and enough water to create a pourable dressing.
  • Pour dressing over the salad and toss well until evenly coated.

Notes

Macros
For 4 Servings
Calories: approximately 410
Protein: 14g
Carbohydrates: 28g
Fiber: 10g
Fat: 28g
For 6 Servings
Calories: approximately 275
Protein: 9g
Carbohydrates: 19g
Fiber: 7g
Fat: 19g