Warm Roasted Broccoli and Chickpea Salad with Mustard-Lemon Vinaigrette
15min
20min
4
295
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Chef's Note
Adding the raw mustard seed powder to the warm dressing reintroduces the active myrosinase enzyme that was destroyed during roasting. Letting the dressed salad rest for a few minutes before eating ensures the chemical reaction fully takes place, maximizing the sulforaphane content of your meal!
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Ingredients
4 cups broccoli florets, cut into bite-sized pieces
1 can (15 oz) canned chickpeas, drained and rinsed
2 tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp raw ground mustard seed powder
1 clove garlic, minced
1 tsp pure maple syrup
1/4 cup toasted sliced almonds
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the broccoli florets and drained chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 3
Spread the broccoli and chickpeas in a single, even layer on the prepared baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until the broccoli edges are lightly browned and tender-crisp.
- 4
While roasting, prepare the enzyme-activating dressing: whisk together the extra virgin olive oil, fresh lemon juice, raw ground mustard seed powder, minced garlic, maple syrup, and the remaining 1/4 teaspoon of salt in a small bowl.
- 5
Transfer the warm roasted broccoli and chickpeas to a serving bowl.
- 6
Pour the mustard-lemon vinaigrette over the warm salad and toss thoroughly to coat. Let the salad rest for 3 minutes to allow the raw mustard seed's myrosinase to reactivate the broccoli's health compounds.
- 7
Garnish with toasted sliced almonds and serve warm.
Nutrition Information (per serving)
295
8g
21g
20g
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