Warm Roasted Broccoli and Chickpea Salad with Mustard-Lemon Dressing
15min
20min
4
290
Chef's Note
By whisking raw ground mustard powder into the dressing and tossing it with the cooked broccoli while still warm, you introduce active myrosinase. This enzyme pairs with the heat-stable precursors in the roasted broccoli, unlocking the maximum health benefits of sulforaphane without having to eat raw broccoli!
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Ingredients
4 cups Broccoli florets, cut into bite-sized pieces
1.5 cups Canned chickpeas, drained and rinsed
2 tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
3 tbsp Extra virgin olive oil
2 tbsp Fresh lemon juice
1/2 tsp Dry ground mustard powder
1 tsp Dijon mustard
1 tsp Honey
1 tbsp Shallot, finely minced
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
- 2
Toss the broccoli florets and drained chickpeas with 2 tablespoons of olive oil, garlic powder, salt, and black pepper directly on the baking sheet.
- 3
Spread the broccoli and chickpeas in a single layer and roast for 18 to 20 minutes, until the broccoli edges are lightly charred and chickpeas are slightly crispy.
- 4
While roasting, prepare the active dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dry ground mustard powder, Dijon mustard, honey, and minced shallot until fully emulsified.
- 5
Remove the roasted broccoli and chickpeas from the oven and transfer them to a large serving bowl, letting them cool for 2 to 3 minutes.
- 6
Pour the mustard-lemon dressing over the warm vegetables and chickpeas, tossing thoroughly to ensure the raw mustard powder coats all the cooked broccoli to trigger the sulforaphane reactivation. Serve warm.
Nutrition Information (per serving)
290
8g
24g
19g
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