Try this simple and easy, vegan and gluten-free salad recipe! It's a delicious green goddess bowl that will leave you feeling full and satisfied. Yes - salad can be THIS good! Loaded with roasted broccoli, spiced chickpeas, avocado, snap peas, cucumber, fresh herbs... It's the perfect balance of raw and baked food for a fresh and comforting feeling.
Vegan I Gluten Free
Time: 35 minutes
1 crown broccoli, cut in small florets
2 tsp. olive oil
Salt & pepper to taste
1/2 lemon, juiced
1 cup chickpeas
2 tsp. olive oil
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. red chili flakes
2 large handfuls leafy greens
1 cucumber, sliced
1 avocado, sliced
1 handful snap peas, divided
Fresh herbs to taste: Thai basil, cilantro, dill
1/3+ cup water
1/3 cup raw tahini
2 tbsp. olive oil
2 cloves garlic, minced
1-2 limes, juiced
Pinch of salt
Preheat the oven to 350F and line a baking sheet with a reusable silicone mat or parchment paper.
Break the broccoli into small florets. Toss in the olive oil, salt, pepper and lemon juice. Spread the broccoli in a single layer over half the baking sheet.
In a small mixing bowl combine the chickpeas with the olive oil and spices. Stir until evenly coated. Spread the chickpeas in a single layer over the remaining half of the baking sheet.
Bake the broccoli and chickpeas for 20-25 minutes, or until slightly browned and crispy. Stir the pan half-way through.
Prepare the remainder of the salad. Divide the ingredients among two bowls. Top with the roasted broccoli and chickpeas. Add fresh herbs and sesame seeds for garnish and flavor.
To make the dressing, add the water to a small bowl. Pour the tahini on top (so it won't stick to the bowl). Add the remaining ingredients. Quickly stir until the tahini and water are incorporated. Add more water 1 tbsp. at a time until your desired consistency.
Enjoy! Store leftovers 1 day in the fridge. Store dressing separately, 2-4 days in the fridge.