Roasted Broccoli, Chickpea & Kale Salad
In this nutritious salad, roasted broccoli pairs perfectly with radicchio, kale & chickpeas
Equipment
- Baking sheet
- Small bowl
- Whisk
Ingredients
- 3 cup broccoli florets
- 1 tbsp avocado oil or other high heat oil
- 3 cup kale leaves deveined, massaged, chopped
- 1 head radicchio cored, chopped
- 1 can chickpeas drained, rinsed
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil extra virgin
- 1 teaspoon white miso or 3 teaspoons dijon mustard
- 1/8 cup sunflower seeds roasted
- 1/4 cup raisins
- salt and black pepper to taste
Instructions
- First, roast the broccoli. Preheat oven to 425°F (215°C). In a large bowl, toss broccoli florets in 1 tbsp of avocado oil and season with salt and pepper to taste. Place broccoli on a baking sheet and roast for 15 minutes or until soft and toasty. Remove from oven and set aside. You can switch off the oven at this point.
- Next, let’s prepare the dressing. In a small bowl, whisk together the apple cider vinegar, miso or mustard and the olive oil until fully emulsified. NOTE: You can use either miso or mustard to emulsify the dressing, but your choice here will impact the final flavor. Miso will impart subtle earthy tones whereas mustard will yield a bright and tangy dressing. Both versions are quite tasty, and you’ll have a nicely emulsified dressing either way. Your choice!
- Now, let’s build the roasted broccoli, chickpea & kale salad. Combine kale, radicchio, chickpeas and broccoli in a large bowl. Season lightly with salt and toss. Add the raisins and sunflower seeds. Garnish with fresh cracked pepper and/or soy parmesan to taste. Enjoy!
Nutrition
Calories: 271kcalCarbohydrates: 21gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 117mgPotassium: 788mgFiber: 3gSugar: 2gVitamin A: 5468IUVitamin C: 127mgCalcium: 128mgIron: 2mg
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