Charred Asparagus, Broccoli and Crispy Za’atar Chickpeas with Rocket
This 6 ingredient salad will change your world! I’m using a mixture of white and green asparagus because it’s bang in season, plus purple sprouting br... Read more This 6 ingredient salad will change your world! I’m using a mixture of white and green asparagus because it’s bang in season, plus purple sprouting broccoli that you can replace with tenderstem, but feel free to use whatever you can get your hands on. This 6 ingredient salad will change your world! I’m using a mixture of white and green asparagus because it’s bang in season, plus purple sprouting broccoli that you can replace with tenderstem, but feel free to use whatever you can get your hands on.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
An air-fryer can also be used to cook the chickpeas.
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients. Preheat your oven to 220°C / 200°C fan.
Roughly chop the asparagus on an angle. Cut the broccoli in the same way, separating out the florets.
Place a large dry pan over medium heat. Add the asparagus and broccoli stems and cook with a little salt for 7-8 minutes, stirring halfway, until the stems take on some colour.
Add the florets, a little olive oil and pepper and continue to cook for another 3 minutes until the florets have softened. Remove from the pan and allow to cool.
Use a paper towel to dry any excess water off the chickpeas. Drizzle lightly with olive oil, sprinkle with the za’atar, salt and pepper and toss to coat.
Scatter over a baking tray and cook for 25 minutes in the oven until crispy or air fry at the same temperature but for 18 minutes, stirring halfway through.
To make the dressing, whisk together the olive oil, molasses and za'atar. Add salt and pepper to taste.
Once the asparagus and broccoli have cooled, place in a large bowl with the rocket leaves, drizzle over most of the dressing and toss to coat.
To serve, pile the greens onto a large platter, top with the crispy chickpeas and drizzle over the remaining dressing.
Notes
An air-fryer can also be used to cook the chickpeas.
User comments (4)
I did a few substitutions because I didn’t have access to white asparagus and pomegranate molasses, but otherwise easy to pull together. The order of the recipe was good (I doubted starting the chickpeas after the greens, but it makes sense to allow the greens to cool before mixing with rocket). I paired with a bit of fish, and swapped the molasses with caramelised balsamic vinegar, and it worked decently. The Pomegranate would probably be very nice.
Nice way to incorporate veg. Delicious and easy to make, using airfryer for chickpeas. Had no rocket so used some kale roasted with olive oil and lemon juice. No zaatar so used sumac.
Lovely recipe! Didn’t have any asparagus so added some black olives and capers. Didn’t have the pomegranate molasses (where do you find this??) so used balsamic glaze instead. Yummy!
Deeeelicious