Nutrition Spotlight
A nutritious and flavorful salad that completely covers your daily needs in Vitamins A, C and K. It is also rich in folate and fiber. The avocado and olive oil add only the good kinds of fat, omega-3 and omega-6 fatty acids. The crispiness of the roasted chickpeas turn a simple broccoli salad to a satisfying, filling and nutrient-dense meal.
Broccoli salad with avocado and roasted chickpeas
A filling and tasteful salad with steamed broccoli, spiced roasted chickpeas and avocado.
Equipment
- 1 Baking sheet
- Parchment paper
Ingredients
For the salad
- 3 cups steamed broccoli florets
- 1 avocado sliced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt
For the roasted chickpeas
- 1½ cup cooked chickpeas (See notes.)
- 1½ tbsp olive oil
- 1 tsp ground paprika
- 1 tsp ground turmeric
- ½ tsp cumin
- Salt
- Pepper
Instructions
Prepare the chickpeas.
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Place the chickpeas in a bowl and add the olive oil and the spices. Gentle stir so that they are well coated.
- Spread them on the baking sheet and bake them for 20-30 minutes depending on the size. Make sure you gently shake the sheet every 10 minutes so that they are evenly roasted.
- When they are golden brown and crispy remove them from the oven and let them cool slightly.
Prepare the salad.
- In a large salad bowl, add the broccoli florets and the avocado slices.
- Add the roasted chickpeas, the olive oil, the lemon juice and salt.
- Gently stir and serve.
NOTES
You can use canned or dried chickpeas.
- If you use canned ones, make sure you rinse and dry them well.
- If you use dried ones, you need to soak them in lukewarm water overnight or for at least 4-5 hours. Cook them in a pressure cooker for about 30 minutes, so that they become tender. Strain and dry them well.
