Chickpeas Brocolli Salad 


  • 6 oz broccoli florets, chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 TBSP olive oil 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp lemon zest
  • 4 cups baby arugula

Lemon Dressing

  • 1/4 cup lemon juice (approx 2 lemons)
  • 1/4 cup quality olive oil
  • 1 TBSP pure maple syrup 
  • 1 tsp dijon mustard, extra to taste
  • 1/2 tsp minced garlic
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. Pre-heat oven to 400°F 
  2. Drain the chickpeas in a colander or sieve and rinse well.
  3. Pat the chickpeas dry with paper towels. The drier the chickpeas are, the crispier they’ll get.
  4. Place chickpeas on one half of your baking sheet with the broccoli on the other. Make sure chickpeas and broccoli are spread out and not on top of each other. 
  5. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. 
  6. While still hot from the oven, cover chickpeas  with a sprinkle of salt and pepper and mix
  7. Mix all ingredients together listed in the lemon dressing
  8. Coat arugala with lemon dressing and top with broccoli and checkpeas 

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