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Roasted broccoli, sweet potato chickpea salad

Too few ratings

Aurelia Lamont

Community Member

Difficulty

Easy 👌
5
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
sweet potato
broccoli
2 tbsp extra-virgin olive oil
1 tsp dill
red bell pepper
canned chickpea
1 tbsp extra-virgin olive oil
1 dash salt
1 tbsp smoked paprika powder
1 tbsp turmeric
1 tbsp cayenne pepper
85 ml hummus
3 cloves garlic
1 tsp dill
2 tbsp lemon juice
water
  • Step 1/6

    Preheat oven to 190 C (375 F) and line 2 baking trays with parchment paper

  • Step 2/6

    • canned chickpea
    • 1 tbsp extra-virgin olive oil
    • 1 dash salt
    • 1 tbsp smoked paprika powder
    • 1 tbsp turmeric
    • 1 tbsp cayenne pepper

    Add rinsed chickpeas to a bowl and season with oil and spices

  • Step 3/6

    • sweet potato
    • broccoli
    • 2 tbsp extra-virgin olive oil
    • red bell pepper

    Add sweet potato and chickpeas to one sheet and broccoli and pepper to another. Drizzle with oil and sprinkle with salt and pepper

  • Step 4/6

    Bake for 20-25 mins rotating the pans once near halfway. Set aside

  • Step 5/6

    • 85 ml hummus
    • 3 cloves garlic
    • 1 tsp dill
    • 2 tbsp lemon juice
    • water

    While vegetables are roasting, prepare dressing by adding hummus, garlic, dill and lemon juice to a bowl and whisk to combine. Add enough water to thin until pourable. Set aside

  • Step 6/6

    To serve, you can divide to different plates or serve in a large bowl and pour dressing ontop