Roasted Broccoli and Chickpea Salad with Green Goddess

By McKenna Lelah

Cook Time: 40 minutes

Serves: 4

Ingredients: 

• 1 15 oz can chickpeas, drained and rinsed

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 2 tsp coriander powder

• 1 head broccoli, cut into florets 

• 1 bunch dino kale, stems removed, thinly sliced

• ¾ cup Riley’s Green Goddess 

• 2 tsp lemon juice 

• 2 tsp avocado oil 

• Kosher salt

• Black pepper 

Instructions: 

1. Preheat the oven to 400 degrees fahrenheit and line a baking sheet with foil. Make sure the chickpeas are thoroughly dried. 

2. Season chickpeas on a greased foil lined baking sheet with avocado oil, garlic powder, onion powder, dried oregano, smoked paprika, coriander powder, 1 tsp of kosher salt and black pepper to taste. 

3. Put chickpeas in the oven and roast for 10 minutes. 

4. In a medium sized bowl, toss broccoli florets with avocado oil, kosher salt, and black pepper. 

5. Remove chickpeas from the oven and add broccoli to the sheet tray. Bake everything for another 10-15 minutes until broccoli is roasted and tender and chickpeas are slightly crisp. Once cooked, remove from the oven and set aside. 

6. In the same bowl used to toss the broccoli, add the kale lemon juice, kosher salt and black pepper to taste. Massage kale until fully coated. 

7. Add the roasted broccoli and chickpeas and Riley’s Green Goddess. Toss everything to combine. 

Notes:

• Dino kale is also known as lacinato kale, black kale, tuscan kale, and cavolo nero.