As I’m sure a handful of people close to me would tell you, this is basically my go-to meal. On the semi-rare occasion that I’m cooking only for myself, this recipe is such a staple!
Not only is it really tasty, it leaves my body feeling good afterwards.
Unlike when we go out to a restaurant and stuff ourselves, or have something really processed and oily on “Indulgence Sunday”
This Roasted Chickpea and Broccoli Bowl is:
The variety of flavors and textures come together so nicely in this easy to make, quick to clean up meal. I make my own little hummus dressing for it, which is much healthier than using a super oily, store-bought one in my opinion!
Place the chickpeas and broccoli on your parchment-lined baking sheet, then season and toss. You could use a silicone baking mat in place of parchment paper, of course!
Make sure all of the chickpeas and pieces of broccoli are spread out some and touching the parchment paper. This will help them roast evenly and get crunchy.
While the chickpeas and broccoli are in the oven, whip up this simple hummus dressing. It consists of: hummus (duh), lemon juice, water, black pepper, dijon mustard, and garlic powder. Bet you have all those things at home!
If not, you can use a dressing you already have or just skip it altogether. The chickpeas are already very flavorful, and I’d recommend squeezing some lemon juice on the broccoli when it’s done. Or sprinkle it with some lemon pepper seasoning before baking.
When you’ve finished baking them, add the chickpeas and broccoli to a big bowl and throw in any other good stuff you have laying around. Then drizzle it with the hummus dressing and enjoy!
Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself.
Bowls like this are a good way to get some additional nutrients, eat your colors, and use up whatever odds and ends you have sitting around in your kitchen.
- 1 can of chickpeas (15oz), drained and rinsed
- A few handfuls of frozen broccoli florets
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- a dash of cayenne pepper
- salt and fresh ground pepper to taste
For the hummus dressing:
- 1 tbsp hummus
- 1 tsp lemon juice
- 1 tbsp water
- 1/4 tsp dijon or stone ground mustard
- 1/4 tsp garlic powder
- a crack of fresh ground pepper
- Preheat your oven to 400F. Place chickpeas and frozen broccoli on a parchment-lined baking sheet.
- Add garlic powder, paprika, cayenne pepper, and salt to the chickpeas. Sprinkle the broccoli with salt. Toss everything to coat with spices. No need for oil!
- Bake for 25 minutes, making sure to toss halfway through the cook time.
- Eat a chickpea and examine your broccoli. Are they roasted and crunchy enough for your liking? If not, add them back to the oven for another 5 minutes.
- Assemble a nice little bowl with the chickpeas, broccoli, and whatever yummy odds and ends you’d like. I threw in some cherry tomatoes.
- Crack some pepper and drizzle the hummus dressing over top. Then enjoy!
- Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself!