Roasted Broccoli Salad
Discover the vibrant flavors of this Roasted Broccoli Salad, a delightful dish that combines nutritious roasted vegetables with a creamy homemade pumpkin seed dressing. Perfect for any occasion, whether it’s a family dinner or meal prep for the week, this salad is both satisfying and healthy. Packed with protein and fiber from quinoa and chickpeas, each bite delivers a burst of flavor and texture. Enjoy it fresh or customize it with seasonal veggies for an extra twist!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 1 head of broccoli
- 2 courgettes
- 2 cans (400g each) chickpeas
- 1 tbsp olive oil
- ½ cup quinoa
- ¼ cup pumpkin seeds (for salad)
- ½ cup pumpkin seeds (for dressing)
- ¼ cup tahini
- Handful of salad leaves
- Salt & pepper
- 1 tsp dried oregano
- Large handful of coriander
- 2 garlic cloves
- ⅓ cup water
- 2 tbsp apple cider vinegar
Instructions
- Preheat your oven to 180C/350F.
- Chop broccoli and courgettes into bite-sized pieces. Drain and rinse chickpeas.
- Toss vegetables and chickpeas in olive oil, salt, pepper, and oregano in a roasting tin. Roast for about 25 minutes, shaking halfway through.
- Cook quinoa in a pot with 1 cup of water; bring to boil then simmer for 12-14 minutes until fluffy.
- For the dressing, blend pumpkin seeds, coriander, garlic, tahini, water, apple cider vinegar, salt, and pepper until smooth.
- In a large bowl, combine roasted vegetables, quinoa, salad leaves, and drizzle with dressing.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://ellatasty.com/roasted-broccoli-salad/