Cheesy Roasted Broccoli & Chickpea Kale Salad

Cheesy Roasted Broccoli & Chickpea Kale Salad

A hearty kale salad topped with crispy roasted broccoli tossed in cheesy nutritional yeast, smoky baked chickpeas, and SMOKY 5-minute chipotle dressing. Just 30 minutes required!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad
Category Gluten Free, Vegan
Servings 4 servings
Calories 410 kcal

Ingredients
  

BROCCOLI

  • 1 broccoli chopped into medium florets (3 heaping cups)
  • 1 Tbsp avocado oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp nutritional yeast

CHICKPEAS

  • 400 g chickpeas rinsed, drained, and dried
  • 1 Tbsp avocado oil
  • ¼ tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder

GREENS

  • 1 kale chopped (large bottom stalks removed)
  • 3 Tbsp lime juice
  • ¼ tsp salt
  • ½ tsp chili powder
  • 1 tsp maple syrup

THE REST

  • 2 carrot grated
  • 1 avocado sliced
  • ¼ cup sunflower seeds or sub other nut or seed

Instructions
 

  • Heat oven to 200 °C and line a baking sheet with parchment paper. Add the broccoli and drizzle with oil and top with salt, pepper, and nutritional yeast. Toss to combine and move to one side of the baking sheet.
    1 broccoli, 1 Tbsp avocado oil, ¼ tsp salt, ¼ tsp pepper, 1 Tbsp nutritional yeast
  • Add the rinsed, dried chickpeas to a mixing bowl and top with oil, salt, cumin, paprika, and chili powder. Toss to combine (they should be very well coated). Then add to the other side of the baking sheet. Bake for about 20 minutes or until broccoli and chickpeas are browned.
    400 g chickpeas, 1 Tbsp avocado oil, ¼ tsp salt, 1 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder
  • In the meantime, add chopped kale to a serving bowl and top with lime, salt, chili powder, and maple syrup (trust us — we know it sounds weird). Massage for 1-2 minutes to infuse the spices and acidity into the greens. This paired with sweetness from the maple syrup makes the kale irresistible!
    1 kale, 3 Tbsp lime juice, ¼ tsp salt, 1/2 tsp chili powder, 1 tsp maple syrup
  • Next, prep carrots and dressing of choice. We highly recommend the smoky chipotle dressing. Set aside.
    2 carrot
  • To assemble salad, top the kale with the shredded carrots, roasted broccoli and chickpeas, sliced avocado, and sunflower seeds. Toss with dressing or serve on the side.
    1 avocado, ¼ cup sunflower seeds
  • Best when fresh but leftovers keep in the refrigerator for up to 2-3 days (dressings will keep 4-5 days stored separately). No freezer friendly.

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Nutrition Per Serving

Calories: 410kcalCarbohydrates: 34.8gProtein: 13.9gFat: 27.2gSaturated Fat: 3.8gPolyunsaturated Fat: 5.85gMonounsaturated Fat: 14.85gSodium: 421mgPotassium: 879mgFiber: 11.9gSugar: 8gVitamin A: 7069IUVitamin C: 99.53mgCalcium: 179.5mgIron: 3.7mg
Course Main Course, Salad
Cuisine American
Diet Gluten Free, Vegan
Keyword Chickpea Salad, Kale Salad, Roasted Broccoli, Roasted Vegetables, Roasted Vegtable Salad
Category Gluten Free, Vegan
Tried this recipe?Let us know how it was!

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