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!
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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 large head broccoli, chopped into medium florets ((~3 heaping cups))
- 1 Tbsp avocado oil
- 1 healthy pinch each sea salt and black pepper
- 1-2 Tbsp nutritional yeast
- 1 15-oz can chickpeas, rinsed, drained, and dried
- 1 Tbsp avocado oil
- 1/4 tsp sea salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder ((chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic))
- 1 large bundle curly or dinosaur kale, chopped ((large bottom stalks removed))
- 3 Tbsp lime juice
- 1 healthy pinch sea salt
- 1/2 tsp chili powder ((chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic))
- 1 tsp maple syrup
- 1 cup shredded carrots ((~2 carrots))
- 1 ripe avocado, sliced
- 1/4 cup roasted or raw sunflower seeds ((or sub other nut or seed))
- 5-Minute Smoky Chipotle Dressing
- Ginger Miso Dressing
- 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.
- 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.
- 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!
- Next, prep carrots and dressing of choice. We highly recommend the smoky chipotle dressing, but both options are delicious! Set aside.
- 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.
- 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.