This tasty Roasted Broccoli Chickpea Arugula Salad is tossed with a healthy homemade lemon dressing and ready to rock your salad game!
The sheer number of requests I get for new salad recipes makes me happy dance all over the dang place.
You guys… Keep asking! Not only will I keep delivering, but my pants will also fit better – woot! If that’s not a win win I don’t know what is. As long as you’ll tolerate my antics, I’ll channel my inner Oprah and make sure y’all are swimming in salad recipes.
You get a salad and YOU get a salad!
Everybody’s getting salads!
I promise I’ll still pencil in some comfort food for ya too because, duh, cheese. Today we’re swapping cheese for chickpeas and my dairy-obsessed self didn’t miss it one bit. Seriously!
I whipped up this gorgeous green salad as a post-workout lunch and it totally hit the spot!
After an hour jumping around like a coffee-drunk monkey at Orangetheory, I’m straight up ravenous. I try to refuel with clean, healthy food packed with protein and fiber, otherwise I’m hungry again in 30 minutes… then again 30 minutes after that… It’s a vicious nonstop hunger cycle I’m working crazy hard to break.
This is totally lunch/dinner salad territory, as the combination of crispy chickpeas and broccoli will give you a pretty hefty serving of filling fiber and protein.
I should probably confess that while this salad is sized for 2 normal servings and 4 small side dish sized servings, I ate the entire thing in a sitting.
What? I’m the hungriest of hippos!
Roasted Broccoli Chickpea Arugula Salad
Vegetarian :: Vegan :: Gluten-Free :: Dairy-Free
I can’t wait for you to try this healthy salad!
Roasted Broccoli Chickpea Arugula Salad
Ingredients
- 6 oz broccoli florets chopped
- 15 oz can chickpeas, drained and rinsed
- 2 TBSP olive oil
- sea salt to taste (I used 1/4-1/2 tsp)
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp ground turmeric
- 1/8 tsp cayenne pepper
- 1/2 tsp lemon zest
- 4 cups baby arugula
LEMON DRESSING:
- 1/4 cup lemon juice (approx. 2 lemons)
- 1/4 cup quality olive oil
- 1 TBSP pure maple syrup or honey works too!
- 1 tsp dijon mustard plus extra to taste
- 1/2 tsp minced garlic
- 1/8-1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Pre-heat oven to 400°F
- Drain the chickpeas in a colander or sieve and rinse well.
- Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.
- Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil and sprinkle with sea salt, to taste. I use my hands to mix up the veg with the olive oil for even coating.
- Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle.
- While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. I'm a rebel and end up with yellow fingers every. single. time. Oops!
- While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.
- Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!
Notes
Nutrition
If you get a chance to try this scrumptious Roasted Broccoli Chickpea Arugula Salad, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
so. . . how was it?!
I know I say this a lot buuuuut: SO FLIPPING GOOD! The roasted veggies were bursting with flavor and made the salad feel like a fancy orchestrated restaurant dish versus the easy toss-and-serve sort of ordeal it actually was. I’m all about low effort and high flavor when it comes to my salads.
Once the dressing and chickpeas start to mingle, it steals a little bit of the chickpea seasoning to flavor itself and the result is pretty much face-rocking!
This is a wonderful salad combination. I was wondering what to bring to an upcoming picnic and I think this will be it. The dressing complements it perfectly. Used a bit more broccoli and I always cut oil in recipes as a rule, it is a diet thing…( just use a bit of spray on veggies and only a teaspoon in dressing) added some pistachios, ( not that it needs it, I just like nuts) Had a hard time not eating the whole thing! Terrific and a favorite.
This recipe looks so good! Currently meal prepping it for the week. Would you reheat the broccoli & chickpeas or leave it cold? Thanks! So excited to try it!
So excited you’re trying it – I LOVE this recipe! Try a small bowl some fresh off the sheet pan it’ll help you decide if you want to reheat or enjoy it cold. I love it both ways but right off the pan is my fav!
Thank you so much for the quick reply. Can’t wait to taste! So simple to make, but I can just smell all the delicious flavor!
Happy to help! I have broccoli on my grocery list so I can make it again this week!
I almost passed this recipe by, so happy I didn’t. It is so good and easy to make. I’ve already sent the recipe to my daughter.
LOVED this recipe! The dressing is amazing. If I batched the Lemon Dressing and made more servings ahead of time, how long do you think the dressing would keep in the fridge?
Thanks!
PS – added feta to this salad and I highly recommend 🙂
Hi AJ! I’m so stoked you enjoyed the salad and dressing!! I think the rule of thumb for homemade dressing and sauces is about 4 days in the fridge since there are no preservatives and such. I like to make a little extra dressing for easy salads and always have one ready to go! xo
This was fabulous! I came back from yoga and wanted something that would hit the spot…this did not disappoint! I didn’t have enough lemons to make the dressing, but I subbed red wine vinegar and some xylitol instead of maple syrup, added dried Italian seasoning to the dressing and it worked fabulously! Thanks for great recipe 🙂
So delish! I made this 4 times already!
Ahhhhh yay! Thank you Laurie Kay!
I made this tonight. It was delicious! I loved the mix of the flavors. I’ll definitely be making again.
WOOOT! Cue happy dance! Thank you Carolyn!
Omg this was so yummy that I also ate the whole serve!! Oops! I think I put a little more cayenne but still was fine!
LOL I do the same quite often! So glad you enjoyed it, Ren!
I replaced the chickpeas with roasted potatoes because I’m out of chickpeas and I had broccoli ready from the garden. Amazing! Thank you for such a delicious meal. I’m excited to try it with chickpeas next time.
Thank you Karin! I adore the idea of using roasted potatoes and can’t wait to try this combo super soon! 🙂 xoxo