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Roasted Chickpea and Broccoli Salad https://www.metro.ca/userfiles/image/recipes/salade-broco-pois-chiche-10754.jpg PT20M PT15M PT35M
Pre-heat the oven to 425°F and line a baking sheet with parchment paper.In a small bowl, combine the oil, garlic, turmeric, salt, and pepper. Set aside.Place the broccoli, chickpeas, and pine nuts on the baking sheet and pour 3 Tbsp. of the spiced oil mixture on the broccoli and chickpeas.Mix thoroughly (keep the rest of the oil for the vinaigrette).Cook 15 minutes.Add the kale, basil, avocado, and apple in a salad bowl.Pour the balsamic vinaigrette on the salad and add the rest of the spiced oil.Mix thoroughly.Add the roasted broccoli mixture to the rest of the salad and mix again.Season with salt and pepper and serve immediately.Source: K pour Katrine
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spiced oil: 3/8 cup (90 mL) olive oil 1 garlic clove, chopped 1/2 tsp. (2 1/2 mL) curcuma 1/2 tsp. (2 1/2 mL) salt pepper to taste roasted chickpea broccoli salad: 3 cups (750 mL) brocoli, chopped into small florets 398 mL chickpeas, rinced 1/3 cup (80 mL) pine nuts 4 cups (1 L) kale, finely chopped 1/2 cup (125 mL) fresh basil roughly chopped 1 avocado, diced 1 green apple, diced 3 Tbsp. (45 mL) white balsamic vinegar or regular vinegar
Roasted Chickpea and Broccoli Salad

Roasted Chickpea and Broccoli Salad

Rate this recipe
12 Votes
6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • spiced oil:
  • 3/8 cup
    (90 mL)
    olive oil
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  • 1
    garlic clove, chopped
  • 1/2 tsp.
    (2 1/2 mL)
    curcuma
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  • 1/2 tsp.
    (2 1/2 mL)
    salt

  • pepper to taste

  • roasted chickpea broccoli salad:
  • 3 cups
    (750 mL)
    brocoli, chopped into small florets
  • 398 mL
    chickpeas, rinced
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    SELECTED SIZES SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    pine nuts
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    SELECTED SIZES SELECTED VARIETIES


  • 4 cups
    (1 L)
    kale, finely chopped
  • 1/2 cup
    (125 mL)
    fresh basil roughly chopped
  • 1
    avocado, diced
  • 1
    green apple, diced
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  • 3 Tbsp.
    (45 mL)
    white balsamic vinegar or regular vinegar
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Imprimer ma sélection

Preparation

Pre-heat the oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, combine the oil, garlic, turmeric, salt, and pepper. Set aside.

Place the broccoli, chickpeas, and pine nuts on the baking sheet and pour 3 Tbsp. of the spiced oil mixture on the broccoli and chickpeas.

Mix thoroughly (keep the rest of the oil for the vinaigrette).

Cook 15 minutes.

Add the kale, basil, avocado, and apple in a salad bowl.

Pour the balsamic vinaigrette on the salad and add the rest of the spiced oil.

Mix thoroughly.

Add the roasted broccoli mixture to the rest of the salad and mix again.

Season with salt and pepper and serve immediately.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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