Cheesy Roasted Broccoli & Chickpea Kale Salad

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Bowl and platter of Cheesy Roasted Broccoli & Chickpea Kale Salad beside a bowl of Smoky Chipotle Dressing

If you’ve never tried crispy CHEESY roasted broccoli, you’re in for a treat.

Especially when it’s paired with crispy roasted chickpeas, citrus-massaged kale (yeah, we said it), and our 5-minute SMOKY Chipotle Dressing!

Friends, let us show you how easy this 30-minute dish is!

Kale, carrots, avocado, chickpeas, broccoli, sunflower seeds, spices, nutritional yeast, maple syrup, and chipotle dressing

The first step is to roast the broccoli and chickpeas on a large baking sheet.

The broccoli is seasoned with avocado oil, salt, and pepper, then topped with nutritional yeast for cheesy flavor!

Chickpeas get coated in avocado oil, salt, and a blend of smoky spices (cumin, smoked paprika, and chili powder). Next, into the oven they go for about 20 minutes or until crispy and browned!

Parchment-lined baking sheet of broccoli and seasoned chickpeas

While the chickpeas and broccoli are cooking, the kale is massaged with lime juice, sea salt, chili powder, and maple syrup. This helps it soften and infuses it with flavor.

Massaging lacinato kale on a platter

Then you’re ready for assembly! The roasted chickpeas and broccoli are added to the massaged kale along with carrots for sweetness, avocado for richness, and sunflower seeds for a little crunch.

For dressing, you can choose either our 5-Minute Smoky Chipotle Dressing or Quick Ginger Garlic Miso Tahini Dressing. Both are delicious, but we especially love the smokiness of the chipotle with this salad!

Using wooden salad spoons to pick up a serving of Cheesy Roasted Broccoli Salad

We hope you LOVE this kale salad! It’s:

Cheesy
Crunchy
Flavorful
Fresh
Smoky
Customizable
Hearty
& Satisfying!

It’s delicious as a standalone meal. Or, for more protein, top with smoky tempeh, black bean falafel, or chicken. We also think it would pair well with our Smoky Grilled Eggplant.

More Kale Salad Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a fork in a bowl of Cheesy Roasted Broccoli and Chickpea Kale Salad

Cheesy Roasted Broccoli & Chickpea Kale Salad

A hearty kale salad topped with crispy roasted broccoli tossed in cheesy nutritional yeast, smoky baked chickpeas, and SMOKY 5-minute chipotle dressing. Just 30 minutes required!
Author Minimalist Baker
Print
Plate of Cheesy Roasted Broccoli Salad with chickpeas and kale
5 from 25 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée or Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

BROCCOLI

  • 1 large head broccoli, chopped into medium florets (~3 heaping cups)
  • 1 Tbsp avocado oil
  • 1 healthy pinch each sea salt and black pepper
  • 1-2 Tbsp nutritional yeast

CHICKPEAS

  • 1 15-oz can chickpeas, rinsed, drained, and dried
  • 1 Tbsp avocado oil
  • 1/4 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground chili powder (chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic)

GREENS

  • 1 large bundle curly or dinosaur kale, chopped (large bottom stalks removed)
  • 3 Tbsp lime juice
  • 1 healthy pinch sea salt
  • 1/2 tsp chili powder (chili powder should contain a blend of spices, such as chili powder, oregano, cumin, and garlic)
  • 1 tsp maple syrup

THE REST

  • 1 cup shredded carrots (~2 carrots)
  • 1 ripe avocado, sliced
  • 1/4 cup roasted or raw sunflower seeds (or sub other nut or seed)

Instructions

  • Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add the broccoli and drizzle with oil and top with salt, pepper, and nutritional yeast. Toss to combine and move to one side of the baking sheet.
  • Add the rinsed, dried chickpeas to a mixing bowl and top with oil, salt, cumin, paprika, and chili powder. Toss to combine (they should be very well coated). Then add to the other side of the baking sheet. Bake for about 20 minutes or until broccoli and chickpeas are browned.
  • In the meantime, add chopped kale to a serving bowl and top with lime, salt, chili powder, and maple syrup (trust us — we know it sounds weird). Massage for 1-2 minutes to infuse the spices and acidity into the greens. This paired with sweetness from the maple syrup makes the kale irresistible!
  • Next, prep carrots and dressing of choice. We highly recommend the smoky chipotle dressing, but both options are delicious! Set aside.
  • To assemble salad, top the kale with the shredded carrots, roasted broccoli and chickpeas, sliced avocado, and sunflower seeds. Toss with dressing or serve on the side.
  • Best when fresh but leftovers keep in the refrigerator for up to 2-3 days (dressings will keep 4-5 days stored separately). No freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of nutritional yeast and with a full batch of 5-Minute Smoky Chipotle Dressing.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 410 Carbohydrates: 34.8 g Protein: 13.9 g Fat: 27.2 g Saturated Fat: 3.8 g Polyunsaturated Fat: 5.85 g Monounsaturated Fat: 14.85 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 421 mg Potassium: 879 mg Fiber: 11.9 g Sugar: 8 g Vitamin A: 7069 IU Vitamin C: 99.53 mg Calcium: 179.5 mg Iron: 3.7 mg

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  1. Sinead Hartwick says

    I made this tonight! Such a hearty and delicious salad. I doubled the chickpeas for extra protein. I am making an effort to eat more salads, and this one left me totally satisfied and full after dinner. The cashew dressing was amazing!!

  2. Camille Rancourt says

    Delicious!!! All these ingredients blended so well together and the chipotle dressing made it even better

  3. Jo says

    So enjoyed this recipe! Fabulous flavours and great mix of textures too. Made the ginger miso dressing which was so good I just wanted to eat the whole lot with a spoon (but managed to refrain). Used half peanut butter and half tahini in the dressing. Loved it all. Will be making regularly. Great success. Thank you!

  4. Jess says

    This was so delicious- packed with flavor! I made it with the smoky chipotle dressing-amazing. The salad was even better on day 2.

  5. Alexandra Moody says

    Made this dish recipe last night and the family really enjoyed it.
    Easy to make as we had all the ingredients at home already. We took the advice and had the chipotle dressing. Yummy.
    I’ll definitely be making this again and using the dressing for other salads or as a dip.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Alexandra! Thanks so much for sharing!

  6. Alma says

    OMG! This was absolutely FANTASTIC!!! I LOVED this!! I didn’t have cashew butter or carrots but used almond butter – WOW! I will also have the carrots next time… The Chipotle dressing was the BOMB! I too, went back for seconds! – lol! I will be using this dressing for my regular salads!
    This is such a unique recipe I will be making it again! Thank you, Thank you!!

  7. Anne says

    This is fantastic! My only issue is that I can’t stop eating it! I do like it better without the maple syrup in the kale, the second time I made it I just used olive oil, salt, lemon and nooch on the kale, but that’s just a taste preference. I didn’t have all the items for either of the dressings, so I just made a simple tahini dressing and it was still delicious. This will become a new favorite.

  8. Danielle says

    The most delicious bowl I’ve had in a long time! All of the flavors and textures were incredible together. Only change I made was swapping cashew butter for tahini in the dressing and it was delicious! Thanks for a simple yet amazing recipe!

  9. Jen says

    Absolutely DELISH! I’m on the Radical Metabolism eating plan right now and only had to make 2 small substitutions. I eliminated the nutritional yeast and added grated parmesan to the finished salad. And on the Garlic Miso Tahinini Dressing I sub’d Lankanto Maple syrup. So YUMMY! Can’t wait to make it again!
    Timing on Recipe was correct too, about 45 minutes for me.

  10. Sarah says

    Phenomenal! All my favourite things so I had everything on hand to make. I was nearing full but went back for seconds. I will be sharing this and making again!! Thank you 😊

  11. Vivian Walz says

    I have been enjoying your recipes for years and in addition to your cookbook like to print recipes. The new print font doesn’t work as well for me — it takes too much paper and is hard to keep in a binder.

    But the content is top-notch! My family loves it when I make your recipes.

    Thanks!

  12. Karen Bittinger says

    I happen to have everything to make this tonight. WOW, delicious delicious!! Only thing I did different is put my Kale in my food processor. We find that finely chopped Kale is yummy. You can use more of the Kale (stems and green) and it’s easy to eat. I didn’t have Avocado oil so Olive oil worked fine. Will definitely make this again. Thank You, we enjoy A LOT of your recipes!!

  13. Naomi says

    Loved this and the interesting flavor combinations. Made with the black bean falafel as suggested. Didn’t think I’d ever see my 8 year old go for seconds of kale. (The maple syrup may have come in handy there ;-)

  14. Terri says

    This was really delicious but I had to make some changes just because of ingredients I was missing. I made the broccoli and chick peas according to the instructions. Delish!
    I didn’t have any Kale so made brown rice and mixed in the cashew butter dressing as well as the shredded carrots and roasted pepitas.
    I will make this again and will try it with the kale too

  15. Lauren says

    Loved this recipe! So easy and tasty, went down well with my omni family (served with halloumi). Looking forward to leftovers for lunch tomorrow :)

  16. Lauren Vaught says

    Made this tonight and used frozen broccoli, and added snap peas. This was an easy and lovely recipe full of flavor. Thank you!

  17. Natalie says

    So good! I made this for lunch today. I didn’t have kale so I used a spring mix lettuce blend and it was so delicious!

  18. john duignan says

    Hello Minimalist Baker
    I love your site and the beautiful presentations you make . I wonder would it be possible for those who are watching their lipid intake ( just getting on in years or high cardiovascular risk ) to do a low fat version of your salads too. Based on the fat in this lovely salad , I make it to be 59% of total calories – even if much of it the healthier polyunsaturated kind. Easing back on nuts and avocado and removing the oil will work wonders and I am going to try that version but it would be worthwhile flagging this OR also trying the lower fat version too . With sincere good wishes and thanks for all your delicious ideas John

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi John! Great question. On this one in particular, I’d say water down the dressing so it’s thinner, and omit (or cut way down on) oil when cooking the chickpeas and broccoli. Also omit sunflower seeds. Hope that helps!

  19. Michelle says

    I made this last night and it is fantastic. I didn’t have kale so used a combination of beet greens and arugula. So very good and so easy. Once again Dana you nailed it

  20. Lizzie says

    Made this recipe substituting cauliflower for broccoli. Super flavorful and filling! Loved it and would recommend

  21. Holly says

    This was so good! Made the salad for lunch today. My only subs were frozen green beans instead of broccoli and I used tahini for the chipotle dressing. I also left out the maple syrup in the kale and added extra lime juice. Super delicious combo of flavors and very filling. Thank you Dana!