Roasted Broccoli Salad
If you want a salad that packs a big nutritional punch, this Roasted Broccoli Salad, with a pumpkin seed dressing, ticks all the boxes. It’s packed full of fresh flavours and textures, all finished in a dressing you’ll want to make again and again. It's also packed with protein and fibre thanks to the quinoa and chickpeas.
Equipment
Ingredients
Salad ingredients:
- 1 head of broccoli
- 2 courgettes
- 2 x 400 g chickpeas (2 x 14oz)
- 1 tbsp olive oil
- Salt & pepper
- 1 tsp dried oregano
- ½ cup quinoa (90g)
- ¼ cup pumpkin seeds (30g)
- Handful of salad leaves or greens
Ingredients for the dressing:
- ½ cup pumpkin seeds (60g)
- Large handful of coriander (about 20g)
- 2 garlic cloves
- ¼ cup tahini (60g)
- ⅓ cup water (80ml)
- 2 tbsp apple cider vinegar
- Salt & pepper
Instructions
- Preheat the oven to 180C/350F
- Chop the vegetables and drain and rinse the chickpeas. Add them to a large roasting tin. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through.
- Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water (250ml) and season well. Bring to the boil and simmer for 12-14 mins, with the lid on, until cooked.
- Add all the dressing ingredients to a blender and blend until smooth.
- When the vegetables and quinoa ready, add to a large serving bowl. Top with some rocket or salad leaves and the pumpkin seeds. Drizzle over the dressing, mix well, and serve.
Notes
- This is great for meal prep and will keep in a sealed tub in the fridge for up to 4 days.
- You can really add in any veggies you like to the salad. Here I’ve used broccoli and courgette but this is a very flexible dish; use what you have available.
Nutrition
Calories: 515kcalCarbohydrates: 40.5gProtein: 23.9gFat: 26.2gSaturated Fat: 3.8gFiber: 11.3g
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