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

This roasted broccoli salad combines crispy Parmesan chickpeas and a tangy lemon-date dressing for a flavorful dish.

Ingredients

• 1 large head broccoli, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1/2 cup Parmesan cheese, grated
• 1/4 cup dates, finely chopped
• 1 lemon, juiced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons honey

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
3. In a separate bowl, mix chickpeas with remaining olive oil and Parmesan cheese. Spread on another baking sheet.
4. Roast broccoli and chickpeas in the oven for 20-25 minutes, until broccoli is tender and chickpeas are crispy.
5. In a small bowl, combine lemon juice, chopped dates, and honey. Whisk until smooth.
6. Once roasted, let broccoli and chickpeas cool slightly.
7. In a large bowl, combine roasted broccoli, chickpeas, and lemon-date dressing. Toss to coat.
8. Serve the salad warm or at room temperature.

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