Roasted Broccoli & Sweet Potato Chickpea Salad
A delicious and nutritious salad packed with flavors and textures, perfect for lunch or dinner.
Ingredients
Salad Ingredients
- 1 head broccoli, cut into florets
- 1 large sweet potato, diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4-ingredient garlic dill hummus sauce Homemade or store-bought
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the broccoli and sweet potato with olive oil, salt, and pepper.
Roasting
- Spread them on a baking sheet and roast for about 20 minutes or until tender.
Combining
- In a bowl, combine the roasted broccoli, sweet potato, and chickpeas.
- Drizzle with garlic dill hummus sauce and toss to combine.
Serving
- Serve warm or at room temperature, garnished with fresh herbs if desired.
Notes
You can enjoy it warm right after cooking or let it cool and serve it at room temperature. This salad pairs well with quinoa, rice, grilled vegetables, or a side of crusty bread. Store leftovers in an airtight container in the refrigerator for up to three days.