Roasted Broccoli and Chickpeas, a tasty combo that works as a simple side or a topping for salads and bowls. Requires just 5 ingredients and 30 minutes!
ByAuthor: Kristina Todini, RDN
Preheat oven: Preheat the oven to 400 degrees (200 C).
Prepare chickpeas: If using dried chickpeas, soak for 24 hours. The chickpeas will double in size after soaking, so start with half of the desired amount. If using canned chickpeas, drain and rinse.
2 cups chickpeas
Prepare broccoli: Cut broccoli florets from the stalk, then slice florets to create bite-sized pieces.
4 cups broccoli
Roast ingredients: Arrange the cut broccoli florets and chickpeas on a roasting pan. Drizzle with olive oil and toss until completely coated. Sprinkle with sliced garlic, salt, and pepper. Place pan in the oven and roast for 25 minutes, stirring halfway through to brown on all sides.
2 cloves garlic, 2 tablespoons olive oil, 1 pinch salt and pepper
Serve: Remove pan from oven and arrange chickpeas and broccoli on a plate. Serve as a side dish, or let cool and use as a salad or bowl topping.
Prep Ahead: Soak chickpeas 3-5 days early and store in an airtight container in the fridge. Wash and cut broccoli ahead of time to reduce your time on cooking day. Once fully prepared, you can make this recipe up to three days ahead if serving in salads or bowls.
Leftovers and Storage: Store leftover chickpeas and broccoli in an airtight container in the fridge for 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for ingredients in the recipe only, not the additional spice options given. The veggies in this recipe are a good source of fiber, vitamin A, vitamin C, and potassium.
Calories: 229kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 45mg | Potassium: 523mg | Fiber: 9g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 80mg | Calcium: 84mg | Iron: 3mg