Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet.
And somehow completely addictive.
Using @latourangellelife olive oil as always! It is the best quality out there ☝️Save for your next dinner rotation.
•
For the broccoli:
3 heads Broccoli, finely chopped
2 tbsp La Tourangelle olive oil
1/2 tsp salt
Pepper to taste
3 cups kale, finely chopped
1/3 cup finely chopped red onion
•
For the dressing:
5-6 tbsp water
2 tbsp tahini
3 medjool dates
1/4 cup La Tourangelle olive oil
Juice of 1 lemon
Zest of 1/2 lemon
1 tbsp balsamic vinegar
1/2 tsp salt
Pepper to taste
1/2 tsp dried oregano
•
For the crunch:
1 can chickpeas, rinsed and drained
1 tbsp olive oil
1/2 tsp salt
1 oz Parmesan cheese, shredded
1/2 tsp paprika
1/2 tsp garlic powder
1/4 cup cashews
3 tbsp chopped fresh dill
3 tbsp chopped scallions
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1️⃣Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside. 2️⃣Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. Remove, cool and add the onion to the pan and toss. 3️⃣Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp. 3️⃣Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 4️⃣Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy.
#glutenfree #broccoli #veggies #homecooked
36 Comments
والدي يستخدم Mahamash Oil by Planet Ayurveda يوميًا لتدليك الكتفين. يقول إن التيبس أصبح أقل بكثير. الآن يشعر براحة أكبر في حركته اليومية.
Smelly fart alarm
❤❤❤
Damn with some salmon or shrimp this would be heaven
This looks so labor intensive for something I’ll eat in 10 minutes haha
Can someone post the recipe?
Liked commented and saved and subbed cause you actually share recipes and that’s key for a good cooking video.
WOW
Roasted broccoli with a bit of seasoning and Parmesan is addictive enough
I love this 😊 i cant do chickpeas the what can i substitute with?
❤❤❤
I’ve been obsessed with roasted broccoli recently and this seems perfect. Thank you so much..
What’s going on with your hairline?
Death broccoli with no nutrients
Addicted to broccoli salad in general. This looks amazing!!❤
How many calories?
LLIIAAMM❤❤❤❤❤❤
Omgod!
Your salad looks bone dry.
Send the recipe ❤
I made this and it was a hit with my family! They all thought they were going to not like it until they took the first bite.
That looks easy and really good
It looks like the dressing might have tahini which would make the dish a full source of protein as it is missing the amino acid Methionine otherwise.
Disclaimer, you don’t need all essential amino acids in every single meal but if you want it’s easy to just add a grain or seed to dishes with beans and lentils 💁🏼♀️
Where’s the recipe?
Can you give the recipe please? Looks amazing ❤
delicious! I put some ground mustard seeds on top of more sulphraline 👌🏻
Drooling on the screen…. Oh my… Need to make this immediately
I made this and it's good but not exceptional . The chickpeas with Parmesian are not easy to make crispy .. but they are tasty .the dressing is impossible to make given the lack of ingredients listed so I substituted a creamy Caesar .
The real star of the show are shallots .
Oh. My. Goddess. I cannot wait to make this. I predict I will eat this for the rest of my life. (Incrementally, of course.) ❤
Man the bathroom is calling my name because I would eat a lot of this lol
Your recipes are sublime!!! And thank you so much for itling your videos perfectly descriptive. No gotcha titles.
THANK YOU!!!
Oh dear lord imma have this daily
Sooooo beautiful and yummy looking
RECIPE (from the Description):
•
For the broccoli:
3 heads Broccoli, finely chopped
2 tbsp La Tourangelle olive oil
1/2 tsp salt
Pepper to taste
3 cups kale, finely chopped
1/3 cup finely chopped red onion
•
For the dressing:
5-6 tbsp water
2 tbsp tahini
3 medjool dates
1/4 cup La Tourangelle olive oil
Juice of 1 lemon
Zest of 1/2 lemon
1 tbsp balsamic vinegar
1/2 tsp salt
Pepper to taste
1/2 tsp dried oregano
•
For the crunch:
1 can chickpeas, rinsed and drained
1 tbsp olive oil
1/2 tsp salt
1 oz Parmesan cheese, shredded
1/2 tsp paprika
1/2 tsp garlic powder
1/4 cup cashews
3 tbsp chopped fresh dill
3 tbsp chopped scallions
**MORE BELOW
Thank you for this lovely (and DELICIOUS!) recipe. It was all it promised and then some!
I checked out your other videos and found so many great ideas. I subscribed and then subsequently jumped on instagram and followed you there as well. The fact that you provide your recipes seals the deal for me🌟.
You are good at combining flavors as well as textures. I foresee many amazing meals in my future🔮!
Where is the recipe?