Are you looking for a quick, easy, healthy, and delicious vegan dish to make for dinner tonight? Give these Roasted Chickpeas and Broccoli a try! Not only is this meal flavorful and filling, but it's made in minutes and uses simple and affordable ingredients that you probably already have on hand! Make this vegan dinner idea on a busy weeknight or make it ahead for a meal-prep lunch. Everyone will love it and you will feel amazing after eating it.
What You'll Need To Make This Dish
Roasted Chickpeas and Broccoli Ingredients
- canned chickpeas, rinsed and drained
- chopped broccoli florets
- extra virgin olive oil or avocado oil
- salt and pepper
- garlic powder
- cumin
Lemon Tahini Yogurt Sauce
- tahini - we used Once Again
- plain non dairy yogurt - we used Siggi's
- lemon juice
- warm water
- garlic powder or freshly minced garlic
For Serving
- cooked jasmine or basmati rice, or quinoa
How To Make Roasted Chickpeas and Broccoli
Preheat the oven to 400. Disperse the chickpeas and broccoli onto a baking sheet lined with parchment paper. Season them with salt and pepper, cumin, and garlic powder. Roast until crispy.
While the broccoli and chickpeas bake, prepare your rice or quinoa if using. Then, prepare the Lemon Tahini Dressing to drizzle over the top of the roasted chickpeas and broccoli. To make the dressing, mix the tahini, lemon juice, water, yogurt, and garlic powder together until smooth. Drizzle over your bowl before serving.
Roasted Chickpeas and Broccoli
Equipment
- sheet pan
- parchment paper
- medium pot
Ingredients
Roasted Chickpeas and Broccoli Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- 2 cups broccoli florets
- 2 tablespoon olive oil or avocado oil
- salt and pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
Lemon Tahini Yogurt Sauce
- 2 tablespoon tahini
- 1 tablespoon plain non dairy yogurt
- 1 tablespoon lemon juice
- ½ tablespoon warm water
- ½ teaspoon garlic powder or freshly minced garlic
For Serving
- 1 cups cooked jasmine or basmati rice, or quinoa
Instructions
Roasted Chickpeas and Broccoli Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Rinse and drain 1 can of chickpeas. Disperse the chickpeas onto the baking sheet along with the chopped broccoli florets. Drizzle with olive oil and use your hands to gently toss the chickpeas and broccoli in the oil so that they are evenly coated. Season with with the garlic powder, cumin, and then add salt and pepper to taste.
- Roast in the oven for 25 minutes. Remove, use a spatula to carefully toss the veggies and chickpeas, and return them to the oven for another 5-7 minutes or until the chickpeas are crispy and golden and the broccoli is browned.
- While the chickpeas and broccoli roast, you have the option to preparing rice or quinoa to serve with this dish. I like to top this meal with homemade lemon tahini dressing. To make this, mix the tahini, non-dairy yogurt, lemon juice, warm water, and garlic powder together. If the dressing is too thick to drizzle, add another ½ tablespoon of warm water and mix.
- Serve ½ cup cooked rice, 1 cup roasted broccoli, and about ½ cup crispy chickpeas along with half of the lemon dressing. Serve warm.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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