We’re kind of boring. We eat Mediterranean once or twice a week, usually in the form of a mishmash of spreads, vegetables, and chickpeas wrapped up in all the pita you can possibly stuff in your belly. Hello, stretchy pants.
One evening, I made the Roasted Chickpea Tabouleh Salad from our cookbook but added some fresh red pepper, roasted broccoli, and sweet potato. I love making old things new again.
The other amazing thing about this recipe? You can pick up 90% of the ingredients at the farmers market.
Grab a beautiful head of broccoli, a sweet potato or two, some fresh dill and garlic, and a bell pepper and you’re pretty much set. All that’s left are chickpeas, hummus, lemon, and spices.
I love 30-minute meals that also happen to have extremely basic, approachable ingredients.
The dressing, which has become a classic on the blog and in our home, is my go-to 4-ingredient Garlic Dill Sauce, which is inspired by Mediterranean and Middle Eastern flavors.
It’s made with hummus*, garlic, lemon juice, and dill – ingredients you likely always have on hand, which makes it so easy to make up a batch and put it on everything throughout the week, from Chickpea Shawarma Dip to Mediterranean Baked Sweet Potatoes to this salad.
*Note: you can learn about the origins of hummus here.
I hope you all love this salad. It’s:
Simple
Fresh
Vegetable-packed
Protein- + fiber-rich
Super healthy
Satisfying
& Delicious
This makes a delicious weeknight meal when you need something nourishing on the table fast. It also makes a great lunch and would even pack well as a picnic meal or post-workout snack.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see. Cheers, friends!
Roasted Broccoli Sweet Potato Chickpea Salad
Ingredients
VEGETABLES
- 1 large sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)
- 1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)
- 2 Tbsp olive, grape seed or melted coconut oil
- 1 healthy pinch each salt and black pepper
- 1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)
- 1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)
CHICKPEAS
- 1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)
- 1 Tbsp olive or grape seed oil
- 1 Tbsp tandoori masala spice*
- 1 tsp coconut sugar
- 1 healthy pinch sea salt
- 1 pinch cayenne pepper or red pepper flake (optional)
GARLIC DILL SAUCE
- 1/3 cup hummus (or store-bought)
- 3 large cloves garlic, minced
- 1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)
- 2 Tbsp lemon juice
- Water (to thin)
Instructions
- Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written // adjust if increasing batch size) baking sheets with parchment paper (or grease lightly).
- Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
- Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
- Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
- While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
- To serve, divide vegetables and chickpeas between two serving plates, add bell pepper (optional), and drizzle with dressing, or serve on the side.
- Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.
Notes
*Nutrition information is a rough estimate.
Justine says
We added salmon to ours! So tasty and quick
We’re so glad you enjoyed it! Thank you for sharing, Justine! xo
Kathryn True says
I have this habit of getting ingredients on sale at the grocery store and have no plan of what I’m really going to do with them. Enter this broccoli and sweet potato recipe! So glad I found it. I already had chickpeas garlic lemon and hummus on hand. Even without the dill it turned out great. My omnivore husband ate all of his. I shortened the roast time on the chickpeas to only 15 min, personal preference I like them on the softer less crispy side.
We’re so glad you both enjoyed it, Kathryn. Thanks so much for the lovely review! xo
Carolyn says
Thinking of making this without any added oil. Has anyone tried it?
Meredith says
I’ve made this twice in the last month with a few modifications. It’s soooo good.
– pan fry the chickpeas in a cast iron instead of baking, they’re less dry
– used frozen broccoli (let it thaw on the counter for a bit first)
– added red onion to the roasted veggies
Thanks for sharing your modifications, Meredith! We’re so glad you enjoy this recipe!
Diane Vigilante says
It also doesn’t say anything about red peppers in the instructions so I don’t know when/where it goes? Sorry, this may be a delicious recipe but it’s poorly written!
Thank you for the honest feedback, Diane! You can either add the bell pepper to the baking sheet with the broccoli if you prefer it roasted, or in step 9 if you prefer it raw. We’ll be sure to give the instructions another look and see if we can make improvements!
Genevieve says
This recipe is SO. GOOD.
I started sharing it with everyone I know WHILE I was eating it. Thank you so much for bringing this into existence!!
Some modifications I Made:
– added a little bit of white wine vinegar to the vinaigrette to bump up the tang
– added diced garlic dill pickles for garnish, a bit of extra crunch and tang
Woohoo, love that! Thank you for sharing, Genevieve! xoxo
Diane Vigilante says
I’m surprised that no one has commented on the fact that it doesn’t say how to cut the sweet potatoes? Chunks, slices, how thick, etc? It will vary the cooking time significantly depending on these instructions.
Hi Diane, sorry for the confusion! The sweet potatoes should be ~1/4-1/2-inch thick rounds (see photos for reference).
Kris says
This was amazing!!! I can’t wait to make it again. I made the spice but will probably
go look for the pre-made stuff at Whole Foods next time I go. Those chick peas were delish and would be good as a snack too. I loved the hummus sauce so I might make extra next time to try it on a green salad as well. Thanks so much for this recipe.
Woohoo! We love to hear this. Thanks for the lovely review, Kris, we’re so glad you enjoyed! xo
Madhura says
Mind blown by how good this tastes.
I used store bought kalamata olive flavoured hummus + substituted coriander for dill.
Also, soaking chickpeas overnight works insted of using canned products.
Sprinkled a bit of paprika. 🙂
Love your modifications, Madhura! Thank you for sharing! xo
Charlene says
This was so easy and delicious! Definitely on my make again list
Yay! We’re so glad you enjoyed it, Charlene. Thanks so much for sharing! xo
Caitlin says
This was a hit! I had to sub butternut squash because I didn’t have sweet potato. Also subbed dill for the fresh parsley and basil I had on hand. It was good but I’m going to try again as suggested, and cook the chickpeas real crispy, I bet it will be even better!
PS- thanks for the tandoori recipe. ;-)
We’re so glad you enjoyed it, Caitlin. Thanks so much for the lovely review!
Jessica says
What if I replaced the dill with cilantro/coriander?
It will have a different flavor profile, but we think it would be tasty. Let us know if you try it!
Brandy says
This recipe is a staple in my house! I have made it countless times and it never disappoints. I typically just cook everything together on one pan and toss with extra tandoori spices (I make my own) and also toss everything in the dill sauce once it comes out of the oven. Thank you for the great recipe!
We’re so glad you enjoy it, Brandy! Thanks so much for sharing! xo
Maya says
Made this a long time ago when I first discovered your site, and I haven’t made it since (no idea why) but I still think about it regularly, it was that good!
I’m going to make it again tomorrow and I’m already excited for the result! Thank you for your amazing recipes, as always :)
Aw, thanks for the lovely review, Maya! We’re so glad you enjoy it! xo
Shawna says
Hi !
I am going to make this tomorrow for lunch :)
Can I substitute the Tandoori Masala within anything else? I do not have all the ingredients on hand to make my own!
I do have Curry power (i know it is not mentioned, but wonder if this would work?) cumin, smoked paprika, garlic power…
Thanks!
Thanks!
We think curry powder would work!
Jeani says
This recipe has changed my life and the life of my potluck friends. Last night it was down right embarrasing to have the whole group telling me they liked my dish the best of all (and there were some other very yummy dishes).
I keep the base of this recipe the same, the spicy chickpeas and the roasted sweet potatoes and broccoli. I am at the point now of experimenting with variations. I skip the hummus and just do tahini, lemon, garlic, dill, salt and water. That way I save time making humus and it tastes great. I will probably try experiementing with some crunchy walnuts or pepitas on top next time I do it. Thank you Minimalist Baker!
Aw! We’re SO glad everyone enjoyed it! Thanks so much for the lovely review, Jeani!
Carlita says
OMG! I just made this for our dinner tonight. I think I’ve died and gone to heaven. This was sooooooo good. I can’t wait to make it again. I used garam masala with a little chili powder added since I didn’t have the tandoori masala. Also I put more garlic in the dressing. I used grapeseed oil. This was incredible. I might have to make this again in a couple of days – if I can wait that long. Wowsers. What a fantastic recipe. Thank you thank you for posting!
We’re so glad you enjoyed it, Carlita! Thanks so much for the lovely review!
Kyra says
I loved this recipe! I roasted zucchini instead of red pepper, added some greek yogurt to the hummus sauce, and used fresh parsley in place of dill.
We’re so glad you enjoyed it, Kyra! Thanks so much for sharing!
Brittany says
This was excellent! So filling and satisfying, I will definitely be making this over and over again!
We’re so glad you enjoyed it, Brittany! Thanks so much for the lovely review!
Kaye says
I made this exactly as the recipe states and it was delicious! The perfect meal for me during my luteal phase. My husband also enjoyed it but my little kids weren’t as eager to eat it. They loved the roasted sweet potatoes though!
We’re so glad you and your husband enjoyed it, Kaye! Thanks for sharing!
Shane says
As with all other Minimalist Baker recipes I’ve tried, this one is brilliant. I made this for my partner and I this week and the only complaint we had was that we wanted more! If you’re not a person who loves garlic, it might be worth 2 cloves instead of the 3 listed in the recipe. Aside from that – love it!
We’re so glad you enjoyed it, Shane! Thanks so much for sharing!
Nina says
Just made this and it is so good! I knew I would like it but I was nervous about my partners opinion and he also liked it!! Thank you for this great recipe.
Yay! Thanks for sharing, Nina! xo
Matthias Iris says
This is a super simple, easy, and delicious recipe! The sauce really makes it, and I was able to substitute rosemary for the dill (because I didn’t have any on hand) and it was still wonderful. I put the veggies and sauce over some whole-grain penne and it made an awesome, flavorful, filling dinner! The whole thing came together in about 30 minutes and made probably about 3 servings for me!
We’re so glad you enjoyed it! Thanks so much for sharing!
Viv says
So good & so easy!
Will be staple from now on.
Thanks xx
Thanks so much for the lovely review, Taylor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo