Lemony Broccoli and Roasted Chickpea Salad
Lemony Broccoli and Roasted Chickpea Salad
I love having things like this Lemony Broccoli and Roasted Chickpea Salad in my refrigerator. The bright broccoli, the crunchy chickpeas, the salty feta, the satisfying rice and the tart, lemony salad dressing, combine to make a vibrant and flavourful salad. This makes a perfect lunch or light dinner.
This salad is not only loaded with a healthy dose of veggies... but it also consists of a light lemony dressing that pairs perfectly with broccoli & chickpeas.
This is one of those salads that I reach for over and over again come meal prep day to set myself for a solid week ahead with healthy, flavourful options.
Lemony Broccoli and Roasted Chickpea Salad
Ingredients:
For the Chickpeas:
1 19 oz can of chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tsp garlic powder
1 tsp chili powder
1 tsp sea salt
For the Salad:
2 cups cooked brown rice
2 1/2 cups blanched broccoli
3/4 cup feta crumbles
3 tablespoons chopped red onion
Crispy chickpeas
For the Vinaigrette:
2 tbsp extra virgin olive oil
Juice of 1 lemon
Splash of red wine vinegar
1/2 teaspoon Dijon mustard
Salt & pepper
Directions:
For the Chickpeas - Add all Ingredients to a bowl and mix together. (You can also do this right on the sheet pan). Spread onto sheet pan. Bake in oven on 425F for 10 minutes or cook in your air fryer on 390F for 10 minutes.
In a large bowl, add all the salad ingredients.
To make the salad dressing, in a jar with a tight fitting lid, combine all the ingredients. Taste for S&P.
When ready to serve, toss the salad with the dressing.
Hooray for meal prep!
Setting yourself up with the right tools for your week ahead is the first step in creating kitchen calm.
I love these bowls for easy mix-to-fridge storage.
I love having this salad in the fridge for busy weeks. This makes approximately 4 servings. Will you add this to your meal prep list this week? What other items are on your must-prep-list to ease into your busy week?