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Broccoli salad with avocado and roasted chickpeas | offadiet.com

Broccoli salad with avocado and roasted chickpeas

Recipe from Eleni@offadiet.com
A filling and tasteful salad with steamed broccoli, spiced roasted chickpeas and avocado.
Print Recipe
Course Salad
Cuisine Mediterranean
Categories Gluten-free, Pulses/Legumes, Vegan
Total Time 30 minutes
Servings 4
Calories 333 kcal

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.