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Roasted broccoli and chickpea salad

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Loaded with roasted broccoli and crispy chickpeas, this salad is a tasty meat-free dish. Topped with a pesto dressing, it’s a winner.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Roasted broccoli and chickpea salad


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.