Loaded with roasted broccoli and crispy chickpeas, this salad is a tasty meat-free dish. Topped with a pesto dressing, it’s a winner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
400g can chickpeas, rinsed, drained
1 head broccoli, cut into florets, stem cut into 3cm pieces
2 tbs olive oil
170g pkt Coles Kitchen Tender Leaf Blend
1/3 cup (45g) dried cranberries
1/4 cup (40g) pine nuts, toasted
1/2 cup (125ml) Coles Pesto Dressing
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the chickpeas and broccoli florets and stem on the lined tray. Drizzle with the oil and season. Roast for 15-20 mins or until broccoli is tender and browned slightly. Set aside to cool.
Step 2
Combine the broccoli mixture with the salad leaves, dried cranberries and pine nuts in a large bowl. Drizzle with dressing and serve immediately.
