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.

Prep time
10 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
2
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Sesame, Nuts
Ingredients
Serves 4
white asparagus
asparagus
purple sprouting broccoli
rocket leaves
olive oil
For the chickpeas:
za’atar
olive oil
chickpeas (can)
drained and rinsed
For the dressing:
pomegranate molasses
za’atar
extra virgin olive oil
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

559kcal
Calories
21g
Protein
37g
Total Fat
38g
Carbs
19g
Fibre
11g
Sugars
367mg
Calcium
28%
 
8mg
Iron
45%
 
123mg
Magnesium
29%
 
314mg
Phosporus
25%
 
1039mg
Potassium
22%
 
30mg
Sodium
1%
 
3mg
Zinc
25%
 
1mg
Copper
82%
 
1mg
Vitamin B1
46%
 
0mg
Vitamin B2
33%
 
3mg
Vitamin B3
17%
 
1mg
Vitamin B6
51%
 
310mcg
Vitamin B9
78%
 
242mcg
Vitamin A
27%
 
0mcg
Vitamin B12
0%
 
101mg
Vitamin C
112%
 
0mcg
Vitamin D
0%
 
9mg
Vitamin E
59%
 
214mcg
Vitamin K
179%
 
Calories: 559kcal; Protein: 21g; Total Fat: 37g; Carbs: 38g; Fibre: 19g; Sugars: 11g; Calcium: 367mg (28%); Iron: 8mg (45%); Magnesium: 123mg (29%); Phosporus: 314mg (25%); Potassium: 1039mg (22%); Sodium: 30mg (1%); Zinc: 3mg (25%); Copper: 1mg (82%); Vitamin B1: 1mg (46%); Vitamin B2: 0mg (33%); Vitamin B3: 3mg (17%); Vitamin B6: 1mg (51%); Vitamin B9: 310mcg (78%); Vitamin A: 242mcg (27%); Vitamin B12: 0mcg (0%); Vitamin C: 101mg (112%); Vitamin D: 0mcg (0%); Vitamin E: 9mg (59%); Vitamin K: 214mcg (179%)
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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.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Sesame, Nuts
Ingredients
Serves 4
white asparagus
asparagus
purple sprouting broccoli
rocket leaves
olive oil
For the chickpeas:
za’atar
olive oil
chickpeas (can)
drained and rinsed
For the dressing:
pomegranate molasses
za’atar
extra virgin olive oil

Ingredients

Serves 4
white asparagus
asparagus
purple sprouting broccoli
rocket leaves
olive oil
For the chickpeas:
za’atar
olive oil
chickpeas (can)
drained and rinsed
For the dressing:
pomegranate molasses
za’atar
extra virgin olive oil

Method

Your notes
1

Gather and prepare your ingredients. Preheat your oven to 220°C / 200°C fan.

2

Roughly chop the asparagus on an angle. Cut the broccoli in the same way, separating out the florets.

3

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.

4

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.

5

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.

6

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.

7

To make the dressing, whisk together the olive oil, molasses and za'atar. Add salt and pepper to taste.

8

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.

9

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.

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