Description
A delicious and healthy salad packed with roasted broccoli, protein-rich chickpeas, and fluffy quinoa, topped with a garlic herb vinaigrette.
Ingredients
- 1 large head of broccoli, cut into florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
- Roast the broccoli for 20-25 minutes, or until it is tender and slightly browned.
- While the broccoli is roasting, prepare the vinaigrette by whisking together olive oil, lemon juice, minced garlic, parsley, chives, oregano, salt, and pepper in a small bowl.
- In a large bowl, combine the roasted broccoli, chickpeas, cooked quinoa, and red onion.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients.
- Sprinkle with sunflower seeds.
- Serve immediately or chill for later.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors will deepen as it sits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean