Roasted Ranch Broccoli Salad
Serves 410 mins prep30 mins cook
A fresh and crunchy roasted ranch broccoli and chickpea salad topped with zesty chive yogurt. Packed with varying textures and flavors, this salad includes roasted chickpeas, fresh herbs, and a tangy yogurt dressing, making it perfect as a side dish or light meal.
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What you need
Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment paper. 2: Add the broccoli and chickpeas to the sheet pan, then drizzle with olive oil and season with ranch seasoning. 3: Toss to combine and spread it out, then place the sheet pan in the oven for 25-30 minutes, tossing halfway. 4: While the broccoli and chickpeas roast, make the yogurt by adding yogurt, salt, lemon juice, garlic, and chives to a medium bowl. Mix to combine. 5: Assemble the salad by adding roasted broccoli and chickpeas to a bowl, then adding onion, dates, sun dried tomatoes, basil, cashews, and Parmesan cheese. Toss to combine. 6: Spread the yogurt onto a plate, top the yogurt with the salad, drizzle with tahini, and serve.View original recipe