Roasted Broccoli Salad with Parmesan Chickpea Crunch and Lemon-Date Dressing

Roasted Broccoli Salad with Parmesan Chickpea Crunch and Lemon-Date Dressing

Charred broccoli meets crunchy roasted chickpeas and a tangy-sweet lemon-date dressing.

Total 55 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Roasting broccoli at high heat brings out deep caramelized edges while keeping the florets tender, and crisp parmesan-dusted chickpeas add a savory crunch throughout. A blended lemon-date dressing ties everything together with bright acidity and a touch of natural sweetness, making this a satisfying side or light main for lunch or a potluck table.

Ingredients

  • 1 pound broccoli, cut into florets
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 tablespoons olive oil, divided
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pitted dates, roughly chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup shaved parmesan cheese, for serving
  • 1/4 cup toasted sliced almonds

Method

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

  2. Toss the broccoli florets with 2 tablespoons olive oil, 1/4 teaspoon salt, and black pepper on one baking sheet.

  3. On the second baking sheet, toss the dried chickpeas with the remaining 1 tablespoon olive oil, garlic powder, smoked paprika, and remaining 1/4 teaspoon salt.

  4. Roast the broccoli for 20 to 25 minutes, flipping once halfway through, until edges are charred and stems are tender.

  5. Roast the chickpeas alongside the broccoli for 25 to 30 minutes, shaking the pan occasionally, until golden and crisp.

  6. Remove the chickpeas from the oven and immediately sprinkle with grated parmesan, tossing to coat while hot.

  7. While the vegetables roast, combine the chopped dates, lemon zest, lemon juice, olive oil, water, dijon mustard, and salt in a blender or food processor.

  8. Blend the dressing on high speed for 30 to 45 seconds, scraping down as needed, until smooth and pourable.

  9. Transfer the roasted broccoli to a large serving platter and drizzle with half of the lemon-date dressing, tossing gently to coat.

  10. Scatter the parmesan chickpeas and toasted almonds over the broccoli, then drizzle with the remaining dressing.

  11. Top with shaved parmesan and serve immediately while the chickpeas are still crisp.

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    Roasted Broccoli Salad with Parmesan Chickpea Crunch and Lemon-Date Dressing

    Roasting broccoli at high heat brings out deep caramelized edges while keeping the florets tender, and crisp parmesan-dusted chickpeas add a savory crunch throughout. A blended lemon-date dressing ties everything together with bright acidity and a touch of natural sweetness, making this a satisfying side or light main for lunch or a potluck table.

    55 min 4 servings 320 cal

    Ingredients

    • 1 pound broccoli, cut into florets
    • 1 can chickpeas, drained, rinsed, and patted dry
    • 3 tablespoons olive oil, divided
    • 1/4 cup grated parmesan cheese
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 pitted dates, roughly chopped
    • 1 lemon, zested and juiced
    • 2 tablespoons olive oil
    • 1 tablespoon water
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon salt
    • 1/4 cup shaved parmesan cheese, for serving
    • 1/4 cup toasted sliced almonds

    Method

    1. 1

      Preheat the oven to 425°F and line two baking sheets with parchment paper.

    2. 2

      Toss the broccoli florets with 2 tablespoons olive oil, 1/4 teaspoon salt, and black pepper on one baking sheet.

    3. 3

      On the second baking sheet, toss the dried chickpeas with the remaining 1 tablespoon olive oil, garlic powder, smoked paprika, and remaining 1/4 teaspoon salt.

    4. 4

      Roast the broccoli for 20 to 25 minutes, flipping once halfway through, until edges are charred and stems are tender.

    5. 5

      Roast the chickpeas alongside the broccoli for 25 to 30 minutes, shaking the pan occasionally, until golden and crisp.

    6. 6

      Remove the chickpeas from the oven and immediately sprinkle with grated parmesan, tossing to coat while hot.

    7. 7

      While the vegetables roast, combine the chopped dates, lemon zest, lemon juice, olive oil, water, dijon mustard, and salt in a blender or food processor.

    8. 8

      Blend the dressing on high speed for 30 to 45 seconds, scraping down as needed, until smooth and pourable.

    9. 9

      Transfer the roasted broccoli to a large serving platter and drizzle with half of the lemon-date dressing, tossing gently to coat.

    10. 10

      Scatter the parmesan chickpeas and toasted almonds over the broccoli, then drizzle with the remaining dressing.

    11. 11

      Top with shaved parmesan and serve immediately while the chickpeas are still crisp.