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, and 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, a bell pepper and you’re pretty much set. All that’s left is 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.
It’s made with hummus, garlic, lemon juice, and dill – ingredients you likely always have on hand making 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.
I hope you all love this salad. It’s:
Protein- & fiber-rich
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!
- 1 large or two small sweet potatoes (organic when possible // ~200 g)
- 1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
- 2 Tbsp (30 ml) olive, grape seed or melted coconut oil
- Healthy pinch each salt and black pepper
- optional: 1 tsp dried dill or 2 tsp fresh dill
- optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)
- 1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
- 1 Tbsp (15 ml) olive or grape seed oil
- 1 Tbsp (7g) tandoori masala spice*
- 1 tsp coconut sugar
- Healthy pinch sea salt
- optional: pinch cayenne pepper or red pepper flake
- 1/3 cup (80 g) hummus (store-bought or DIY)
- 3 large cloves garlic, minced
- 1 tsp dried or 2 tsp fresh dill
- 2 Tbsp (30 ml) lemon juice
- Water to thin
- Preheat oven to 375 degrees F (190 C) and line two 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 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.