Cheesy Roasted Broccoli & Chickpea Kale Salad by Minimalist Baker

A hearty kale salad topped with crispy roasted broccoli tossed in cheesy nutritional yeast, smoky baked chickpeas, and SMOKY 5-minute chipotle dressing. Just 30 minutes required!

Original recipe

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Prep: 10mins Cook: 20mins Total: 30mins


410 kcal
Carbohydrate content
34.8 g
Fat content
27.2 g
Fiber content
11.9 g
Protein content
13.9 g
Saturated fat content
3.8 g
Serving size
1 serving
Sodium content
421 mg
Sugar content
8 g
Unsaturated fat content
20.7 g



  1. Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add the broccoli and drizzle with oil and top with salt, pepper, and nutritional yeast. Toss to combine and move to one side of the baking sheet.
  2. Add the rinsed, dried chickpeas to a mixing bowl and top with oil, salt, cumin, paprika, and chili powder. Toss to combine (they should be very well coated). Then add to the other side of the baking sheet. Bake for about 20 minutes or until broccoli and chickpeas are browned.
  3. In the meantime, add chopped kale to a serving bowl and top with lime, salt, chili powder, and maple syrup (trust us — we know it sounds weird). Massage for 1-2 minutes to infuse the spices and acidity into the greens. This paired with sweetness from the maple syrup makes the kale irresistible!
  4. Next, prep carrots and dressing of choice. We highly recommend the smoky chipotle dressing, but both options are delicious! Set aside.
  5. To assemble salad, top the kale with the shredded carrots, roasted broccoli and chickpeas, sliced avocado, and sunflower seeds. Toss with dressing or serve on the side.
  6. Best when fresh but leftovers keep in the refrigerator for up to 2-3 days (dressings will keep 4-5 days stored separately). No freezer friendly.