If you’re searching for a wholesome, delicious dish that’s simple to make and packed with nutrients, look no further than my Roasted Broccoli and Chickpeas Salad with Quinoa.Â
This recipe combines the nice crunch of roasted broccoli, chickpeas’s creamy texture, and quinoa’s light fluffiness—all drizzled with my homemade tahini dressing.
It’s a versatile dish you can enjoy as a salad, a bowl, or even a side to complement any meal.
Why You’ll Love This Roasted Broccoli and Chickpeas Salad
Nutrient-Packed: With fiber-rich chickpeas, protein-loaded quinoa, and antioxidant-filled broccoli, this salad is not only delicious but packed with essential nutrients.
Easy to Make: Simply roast, cook, and toss everything together. With just a few ingredients and minimal steps, this recipe is perfect for busy days.
Flavorful and Filling: The combination of smoked paprika, garlic, and a hint of cinnamon adds depth, while the tahini dressing brings a creamy richness that makes this salad taste delicious and satisfying.
Ingredients for Roasted Broccoli and Chickpeas Bowl
To make this Roasted Chickpea and Broccoli Salad with quinoa, you’ll need just a few staple ingredients.
Broccoli: I used one large head of broccoli, cut into bite-sized florets. I suggest using fresh broccoli and not frozen broccoli for this dish.
Chickpeas: One can of chickpeas, drained and rinsed. You can also use pre-cooked chickpeas if you have them.
Quinoa: Be sure to rinse it well to remove any bitterness and keep its clean, nutty flavor.
Oil: I used avocado oil. A little oil helps the broccoli and chickpeas roast well in the oven, giving them a slightly crisp and rich finish.
Seasonings: To season, I used a blend of smoked paprika, garlic powder, cayenne pepper, salt, black pepper, and a touch of cinnamon. This combination adds warmth and depth without overpowering the natural flavors of the veggies, and the cinnamon adds a unique, subtle sweetness.
Tahini Dressing: For this dish, I used my homemade sweet tahini dressing. This dressing pairs well with this bowl and I recommend you do not skip it.
How to Make Roasted Broccoli and Chickpeas Quinoa Bowl
This Roasted Broccoli and Chickpea Quinoa Bowl comes together in a few simple steps:
Step 1: Prepare and Roast the Broccoli and Chickpeas
Preheat your oven to 400°F (200°C).
Place the broccoli florets and chickpeas in a large mixing bowl. Drizzle with 2 tablespoons (30 ml) of oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, cayenne pepper, and cinnamon.
Toss everything together until the broccoli and chickpeas are evenly coated.
Spread the mixture in a single layer on a baking sheet. Roast for 15-18 minutes, or until the broccoli is tender with lightly charred edges, and the chickpeas are golden and crispy.
Step 2: Cook the Quinoa
While the broccoli and chickpeas are roasting, rinse ¾ cup (150g) of quinoa under cold water to remove any bitterness.
In a saucepan, combine the rinsed quinoa with 1½ cups (360 ml) of water or vegetable stock. Bring it to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water/stock is absorbed and the quinoa is light and fluffy.
Remove from heat and fluff the quinoa with a fork.
Step 3: Make the Tahini Dressing
In a small bowl, combine 3 tablespoons tahini, lemon juice, water (add more for a thinner consistency), minced garlic clove, salt, black pepper, and maple syrup or honey.Â
Whisk together until smooth and creamy. If needed, add a little extra water to reach your desired consistency.
Step 4: Assemble the Salad
In a large salad bowl, combine the cooked quinoa, roasted broccoli, and chickpeas.
Pour the tahini dressing over the salad and toss gently until everything is well-coated with the dressing.
Step 5: Serve your Roasted Broccoli and Chickpea Salad and Enjoy
Serve your Roasted Broccoli and Chickpea Quinoa Salad warm or at room temperature.
Optionally, sprinkle with toasted sesame seeds or red pepper flakes for extra flavor and a little heat.
Serving and Storing Tips
Serving Suggestions: Serve this Roasted Chickpeas and Broccoli Salad as a main dish or side. It’s great on its own but pairs wonderfully with grilled proteins or a bowl of hearty soup.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best taste, keep the dressing separate and add it just before serving.
If you enjoyed this roasted broccoli and chickpeas salad, then you should check out my chickpea cauliflower rice bowl. It’s similar but tastes divine.
Roasted Broccoli and Chickpea Quinoa Salad
Ingredients
- 1 lb broccoli florets
- 15 oz chickpeas - 1 can chickpeas, drained and rinsed
- ¾ cup quinoa - uncooked
- 1½ cups water - or vegetable stock (to cook the quinoa)
- 2 tbsp oil - I used avocado oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- homemade tahini dressing
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, combine the broccoli florets and chickpeas with the oil, salt, black pepper, smoked paprika, garlic powder, cayenne pepper, and cinnamon. Toss well to coat, then spread them evenly on a baking sheet. Roast in the oven for 15-18 minutes, until the broccoli is tender and lightly charred on the edges, and the chickpeas are golden and crisp.
- While the broccoli and chickpeas are roasting, cook the quinoa. Rinse quinoa under cold water, then add it to a saucepan with water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water/stock is absorbed. Fluff the quinoa with a fork and set it aside.
- In a small bowl, whisk together the tahini dressing.
- In a large salad bowl, combine the cooked quinoa, roasted broccoli, and chickpeas. Drizzle the tahini dressing over the salad and toss gently to coat.Serve your roasted broccoli and chickpea salad and enjoy!
One Response
What can be used instead of tahini dressing? I have no tahini.