Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce
Roasted vegetables paired with legumes make for a nutritious and satisfying plant-based dish, which is exemplified in the Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with a garlic Dill Sauce. The dish combines the earthy tastes of roasted broccoli and sweet potatoes with the protein-rich chickpeas to create a meal that is both hearty and health-conscious. The roasting process intensifies the natural flavors of the vegetables, adding a caramelized texture and richness to the salad.
Equipment
- 1 oven
- 1 medium mixing bowl
Ingredients
For VEGETABLES
- 1 large sweet potato
- 1 medium head broccoli torn or chopped into large bite size pieces
- 2 tbsp olive grape seed or melted coconut oil
- 1 healthy pinch each salt and black pepper
- 1 tsp dried dill or 2 tsp fresh dill
- 1 medium red bell pepper thinly sliced // leave raw or roast with broccoli // optional
For CHICKPEAS
- 1 15- oz can chickpeas drained, rinsed and pat dry with
- 1 tbsp olive or grape seed oil
- 1 tsp coconut sugar
- 1 tbsp tandoori masala spice
- Kosher salt
- 1 pinch cayenne pepper or red pepper flake optional
For GARLIC DILL SAUCE
- 3 large cloves garlic minced
- 1/3 cup hummus or store-bought
- 1 tsp dried dill or 2 tsp fresh dill
- 2 tbsp lemon juice
- Water to thin
Instructions
- Preheat the oven to 375oF and lined 2 baking dish with parchment paper.
- Place the chickpeas in a medium mixing bowl and add oil, coconut sugar, tandoori spice and season with salt to taste, toss until well coated.
- Place the chickpea and sweet potatoes in one baking dish and the broccoli to another baking dish. Sprinkle the veggies with salt and pepper to taste, drizzle with oil and toss until coated. Sprinkle with dill if using and then spread in a single layer in the baking dish.
- Place in the heated oven and road for about 25 minutes, toss halfway the roasting time for even roasting or until the broccoli is golden brown, sweet potatoes become tender and chickpea firm and almost crunchy. Remove from the heat and set aside.
- While the chickpea and veggies are roasting prepare the sauce by combining the hummus, dill, garlic, and lemon juice in a medium mixing bowl and whisking until smooth.
- Add water little at a time to thin until sauce is pourable but not too runny. Taste and make adjustment to suit your taste.
- Dive the chickpea and veggies among 2 serving plate and drizzle with the sauce or serve immediately with sauce on the side.
- Store the leftover separately in an air tight container and keep in the fridge. Use the salad within 3 days and the dressing within a week.
Notes
Note: Tandoori masala is an Indian seasoning blend which can be found in
the whole food store, you can also make it at home by combining 2 Tbsp
garlic powder, 3 Tbsp ground cumin, 2 tsp ground cardamom 2 Tbsp smoked
paprika, 3 tsp ginger powder, 2 tsp ground coriander and blend well. You can
easly increase the quantity as you want.
the whole food store, you can also make it at home by combining 2 Tbsp
garlic powder, 3 Tbsp ground cumin, 2 tsp ground cardamom 2 Tbsp smoked
paprika, 3 tsp ginger powder, 2 tsp ground coriander and blend well. You can
easly increase the quantity as you want.