A salad you actually want in August. The broccoli goes into a hot oven until its tips catch and crisp, the chickpeas turn golden beside it, and everything is spooned over with a loose lemon-tahini dressing while still warm. Sixteen grams of fibre a serve, and no dairy anywhere.
Serves 2
Nutrition (per serving, estimated)
- Energy: 475 kcal
- Protein: 22 g
- Fat: 24 g
- Carbohydrate: 32 g
- Fibre: 16 g
Estimated values.
Ingredients
- 300 g broccoli, cut into small florets
- 240 g cooked chickpeas (1 x 400 g tin, drained and rinsed)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 40 g rocket
- 20 g pumpkin seeds
- A small handful of flat-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
For the dressing
- 2 tbsp tahini
- Juice of 1/2 lemon
- 1 small garlic clove, finely grated
- 3 tbsp cold water
- A pinch of salt
Method
- Heat the oven to 220°C (200°C fan) and line a large baking tray.
- Pat the chickpeas dry. Toss them with the broccoli, olive oil, cumin, salt and pepper, then spread across the tray in a single layer.
- Roast for 20–25 minutes, shaking the tray once, until the broccoli tips are browned and crisp and the chickpeas have firmed up.
- Meanwhile, toast the pumpkin seeds in a dry pan over a medium heat for 2–3 minutes, until they start to pop. Tip them out so they stop cooking.
- Whisk the tahini, lemon juice, garlic and salt together. It will seize — keep whisking and add the cold water a tablespoon at a time until it loosens into a pourable cream.
- Pile the rocket into two bowls, spoon the hot broccoli and chickpeas on top so the leaves just wilt, then spoon over the dressing and finish with the pumpkin seeds and parsley.