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 broccoli that you can replace with tenderstem, but feel free to use whatever you can get your hands on.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
rocket - baby leaf spinach, kale (massaged with a drizzle of olive oil and squeeze of lemon), lettuce
purple-sprouting broccoli - tenderstem broccoli
green asparagus - white asparagus, green beans
An air-fryer can also be used to cook the chickpeas.
points
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
Alternatives:
rocket - baby leaf spinach, kale (massaged with a drizzle of olive oil and squeeze of lemon), lettuce
purple-sprouting broccoli - tenderstem broccoli
green asparagus - white asparagus, green beans
An air-fryer can also be used to cook the chickpeas.
Related recipes for you
-
New!Fridge Fillers 5.0
Tuna, Quinoa, Chickpea Salad
-
Potato, Lentil, Radish and Celery Salad
-
Mixed Bean Salad with Honey Mustard Dressing
-
Gochujang and Sesame Coleslaw
-
Chicken Salad with Orange Ginger Dressing
-
Chopped Egg Salad with Toaster Croutons
-
Bulghur, Chickpea, Spinach, Feta, Walnut and Blueberry Salad
-
Honey Mustard Salad Dressing
-
Warm Lentil and Poached Egg Salad
-
Orange Ginger Dressing
-
Chicken Kofte Salad
-
Carrot and Sesame Salad
-
Broccoli Slaw
-
Tofu and Black Bean Taco Salad
-
Chana Chaat
-
Tahini Caesar Salad with Chickpeas and Croutons
-
Tahini Caesar Dressing
-
Sweet Potato, Chickpea Salad with Sumac and Tahini dressing
-
Free!Salads 5.0
Bean Salad with Spicy Avocado Cream Dressing
-
Crispy Black Bean Bowl