Get ready to transform your meal routine with a dish that's about to become your new obsession! This Cheesy Roasted Broccoli Chickpea Kale Salad isn't just another boring healthy recipe - it's a flavor explosion that will make your taste buds dance and your body thank you. Imagine crispy roasted vegetables, protein-packed chickpeas, and a "cheesy" twist that will have you forgetting all about traditional salads. Whether you're a health enthusiast, a busy professional, or someone looking to add more excitement to your meals, this recipe is your ultimate game-changer!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1/2 cup nutritional yeast
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the broccoli florets thoroughly and pat them dry with a clean kitchen towel or paper towels to remove excess moisture. This helps achieve better roasting and crispiness.
- Drain and rinse the chickpeas completely, then pat them dry with paper towels to remove excess liquid. Removing moisture helps the chickpeas become crispy during roasting.
- In a large mixing bowl, combine broccoli florets and chickpeas. Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper. Toss everything together until evenly coated.
- Spread the broccoli and chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for 15-20 minutes, stirring halfway through, until broccoli is tender and slightly charred and chickpeas are crispy.
- While roasting, wash and chop the kale, removing any tough stems. Massage the kale with a small amount of olive oil to soften its texture.
- Remove the roasted broccoli and chickpeas from the oven and let cool for 2-3 minutes.
- In a large serving bowl, combine the roasted broccoli, chickpeas, and chopped kale. Sprinkle nutritional yeast over the top, tossing gently to distribute evenly.
- Taste and adjust seasoning with additional salt, pepper, or nutritional yeast as needed. Serve warm or at room temperature.
Tips
- Moisture is the Enemy of Crispiness: Always pat your broccoli and chickpeas completely dry before roasting. This ensures maximum crunch and prevents soggy vegetables.
- Don't Overcrowd the Baking Sheet: Give your ingredients breathing room! Spread them in a single layer to achieve that perfect golden-brown roast.
- Massaging Kale is Key: Spend a minute massaging the kale with a little olive oil to break down its tough fibers and make it more tender and palatable.
- Nutritional Yeast Hack: For an extra cheesy flavor, don't be shy with the nutritional yeast. It adds a delicious nutty, cheesy taste without dairy.
- Customize Your Salad: Feel free to add extra protein like grilled chicken or tofu, or sprinkle some toasted nuts for additional crunch.
- Make-Ahead Friendly: This salad can be prepped in advance and stored in the refrigerator, making it perfect for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
