Roasted Ranch Broccoli & Chickpea Salad with Chive Yogurt by @starinfinitefood

43 min

4 servings

🥦

1 head

Broccoli

🫒

2.5 tbsp

Olive oil

🫘

430 g

Chickpeas

🧂

2 tbsp

Ranch seasoning

🧅

79 ml

Red onion

🌴

79 ml

Dates

🍅

79 ml

Sun dried tomatoes

🌿

60 ml

Fresh basil

🥜

60 ml

Cashews

🧀

60 ml

Parmesan cheese

🥣

180 ml

Greek yogurt

🧂

0.25 tsp

Salt

🍋

Lemon juice

🧄

1 clove

Garlic

🧅

79 ml

Fresh chives

🌱

Tahini

  1. Preheat

    Preheat the oven to 425 and line a sheet pan with parchment paper.

  2. Add
    • Broccoli
    • Chickpeas
    • Olive oil

    Add the broccoli and chickpeas to the sheet pan, then drizzle with the olive oil and season with the ranch seasoning.

  3. Toss
    • Broccoli
    • Chickpeas

    Toss to combine and spread out, then roast in the oven for 25-30 minutes, tossing halfway.

  4. Roast
    • Greek yogurt
    • Salt
    • Lemon juice

    While the broccoli and chickpeas roast, make the yogurt by adding the yogurt, salt, lemon juice, garlic and chives to a medium bowl and mixing to combine.

  5. Assemble
    • Broccoli
    • Chickpeas
    • Red onion

    Assemble the salad by adding the roasted broccoli and chickpeas to a bowl, then adding the onion, dates, sun dried tomatoes, basil, cashews and Parmesan cheese, and tossing to combine.

  6. Spread
    • Tahini
    • Greek yogurt

    Spread the yogurt onto a plate, top with the salad, drizzle with tahini and serve.

Roasted Ranch Broccoli & Chickpea Salad with Chive Yogurt by @starinfinitefood

43 min

4 servings

🥦

1 head

Broccoli

🫒

2.5 tbsp

Olive oil

🫘

430 g

Chickpeas

🧂

2 tbsp

Ranch seasoning

🧅

79 ml

Red onion

🌴

79 ml

Dates

🍅

79 ml

Sun dried tomatoes

🌿

60 ml

Fresh basil

🥜

60 ml

Cashews

🧀

60 ml

Parmesan cheese

🥣

180 ml

Greek yogurt

🧂

0.25 tsp

Salt

🍋

Lemon juice

🧄

1 clove

Garlic

🧅

79 ml

Fresh chives

🌱

Tahini

Preparation Steps

  1. Step 1/6

    Preheat the oven to 425 and line a sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/6

    Add the broccoli and chickpeas to the sheet pan, then drizzle with the olive oil and season with the ranch seasoning.

    🥦Broccoli
    🫘Chickpeas
    🫒Olive oil
    🧂Ranch seasoning
    🍳Sheet pan

  3. Step 3/6

    Toss to combine and spread out, then roast in the oven for 25-30 minutes, tossing halfway.

    🥦Broccoli
    🫘Chickpeas
    🍳Sheet pan

  4. Step 4/6

    While the broccoli and chickpeas roast, make the yogurt by adding the yogurt, salt, lemon juice, garlic and chives to a medium bowl and mixing to combine.

    🥣Greek yogurt
    🧂Salt
    🍋Lemon juice
    🧄Garlic
    🧅Fresh chives
    🥣Medium bowl

  5. Step 5/6

    Assemble the salad by adding the roasted broccoli and chickpeas to a bowl, then adding the onion, dates, sun dried tomatoes, basil, cashews and Parmesan cheese, and tossing to combine.

    🥦Broccoli
    🫘Chickpeas
    🧅Red onion
    🌴Dates
    🍅Sun dried tomatoes
    🌿Fresh basil
    🥜Cashews
    🧀Parmesan cheese
    🥣Large bowl

  6. Step 6/6

    Spread the yogurt onto a plate, top with the salad, drizzle with tahini and serve.

    🌱Tahini
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Fats, Oils, Legumes, Spices, Condiments, Fruits, Herbs, Nuts, Dairy

Ingredients

Broccoli, Olive oil, Chickpeas, Ranch seasoning, Red onion, Dates, Sun dried tomatoes, Fresh basil, Cashews, Parmesan cheese, Greek yogurt, Salt, Lemon juice, Garlic, Fresh chives, Tahini

Notes

Broccoli (cut into small florets), Olive oil (2-3 tbsp), Chickpeas (1 can, rinsed and drained), Ranch seasoning (Simply Organic brand suggested, add salt if seasoning has none), Red onion (sliced), Dates (chopped), Sun dried tomatoes (chopped, in oil), Cashews (chopped), Parmesan cheese (thinly shaved), Greek yogurt (plain), Salt (for the yogurt), Lemon juice (generous squeeze), Garlic (minced), Fresh chives (chopped), Tahini (for drizzling)

Allergens

Milk, Tree nuts, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 38g, Fat: 24g, Fiber: 9g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Potassium: 600mg, Magnesium: 60mg, Sodium: 680mg

Vitamins

Vitamin C: 80mg, Vitamin K: 100mcg, Folate: 90mcg, Vitamin A: 500IU

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Sheet pan, Parchment paper, Medium bowl, Large bowl, Plate, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday Meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender

Flavors

Zesty, Savory, Tangy, Sweet, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep yogurt base separate from roasted salad if possible to avoid sogginess)