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.
Taylor says
I honestly make this once a week. It is so easy and delicious. It feels like a big, nourshing bowl of comfort food. But healthy! Thank you! I like leaving the red pepper raw, as it adds a nice crunch. I also find that my chicpeas crisp up better if I roast them without the parchment paper.
We’re so glad you enjoy it, Taylor! Thanks so much for the lovely review! xo
Maggie Johnson says
This was delicious! The dressing was incredible. Made enough for two huge salads. I didn’t have enough sweet potato so added a big base of lettuce, plus roasted carrots. Can’t wait to make this dressing again!
Claire says
Roasted veggies are the best! (Though I forgot to flip the pans halfway through). I made quite a bit of modifications but it still tasted awesome. I put chili powder on the chickpeas for a different flavor. For the sauce, I had neither lemon nor dill, so I mixed tahini with dried parsley, salt, garlic powder, and nutritional yeast, then thinned with water. I left the bell pepper raw, and it added a nice crunchy, sweet contrast.
Linda says
This was deiicious! Very tasty and very filling! It made enough for 2 large dinner portions and even my husband (non-vegan) loved it! We both said it tasted like something you would get in a Middle Eastern restaurant, which is a compliment. Thanks for a great recipe!
Whoop! We’re so glad you both enjoyed it, Linda! Thanks so much for sharing!
Lindsay Tramble says
This was delicious! I don’t usually like salads (lol) but this was sooo good – reminded me more of a bowl. For my dill sauce, I used spicy hummus because I didn’t have plain hummus and it added a little kick! I also used frozen broccoli and it worked great! Thanks Dana!
Christina Ware says
delicious! make this over and over
Nicole Mark says
So. Good. I had a bunch of produce from my Misfits Market box left, and this recipe helped me use it up. I thought it sounded like to many flavors, but it was perfect. I especially loved the dill in the dressing.
Julie says
Just made this for lunch and … OH MY! I didn’t have any broccoli, so I used kale instead. Roasted it for 15 minutes on the rack under the sweet potatoes and chickpeas. I also used the Tahini dressing recommended as a substitute in one of the comments since I didn’t have hummus. An amazing quick meal that I will absolutely make again. SO SO GOOD.
We’re so glad you enjoyed it, Julie! Thanks so much for the lovely review!
Clarabelle van Niekerk says
Thank you so much for your delicious recipes. The presentation is beautiful and every recipe works. I also love that the recipes are easy with clear instructions. You make veggies rock!
Aw, thanks so much for your kind words and lovely review, Clarabelle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jenna says
I love this recipe. It is easy and delicious! My fiancé is a meat eater and I’m trying to get him to eat more veggie based meals. He finds it filling and delicious !
Avishag says
Baking in the oven… Can’t wait.
Don’t have hummus right now, do u have a recommendation to a similar dressing with tehini maybe?
Yes! Our tahini dressing would work well.
Yana says
Just made this for the first time and I can’t remember the last time I ate something so fast. That dressing is my absolute new favourite thing and I will be making it for EVERYTHING! I made everything exactly as is but didn’t have coriander or cardamom for the Garam Masala spice so just upped the cumin a tad and added a bit of cinnamon. Absolutely DELICIOUS. Hubby and I thank you for a new addition to our dinner rotation!!
Yana says
Oh, and I served it on a bed of kale pre-tossed with a bit of the dressing, added a nice crunch!
Great idea!
Thanks so much for the lovely review, Yana. We are so glad you both 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
Stella says
Thanks for this amazing recipe! It was delicious!!!!
Greetings from The Netherlands
Greetings Stella! So glad to hear you enjoyed it! Thanks for sharing! xo
Wendy_oh says
Loved this recipe. I didn’t have broccoli
Or dill so I subbed them for cauliflower and coriander in the dip. It was sooo tasty and very filling (and really cheap to make). Will be making it again.
Great! Thanks for sharing, Wendy!
Amy Mah Sangiolo says
OMG this is amazing! So incredibly delicious. Love your recipes. Please keep sharing!
Aww thanks so much, Amy! So glad you enjoyed it! xo
Thi says
Very flavorful. The colors were inviting and the texture wasn’t weird. I really thought this recipe could of been 3 servings, but I could definitely see why it is only 2. It was surprisingly good the second day cold as well. Thanks for the recipe!
Rashmi Narayan says
This was nothing short of awesome. I followed the recipe pretty much to the letter; I made my own tandoori season and seasoned a little heavier than directed, used store-bought roasted garlic hummus and added some fresh green onions on top. I made a triple batch last night for company and I’m glad I overestimated; everyone had seconds or thirds. This will be on my regular rotation from now on. Thank you!
Julie Walker says
I have printed this recipe numerous times but can never find it. Please do not remove this recipe from your site! It is one of our favorite dinners! Love the dill!!
Thanks for sharing!
Avia says
This was amazing!!! The curry chickpeas and the hummus dressing – what a combination! And so easy it felt like a cheat throw together. Delicious ?
Thanks for sharing, Avia!
Alex Shell says
Wow! Really easy and super delicious. I’m going to remember the dill-hummus sauce because I want to put it on everything. I ate it all in one helping (don’t look at me that way), but when I make this again, I might split it up and make a mediterranean tempeh bowl. Thanks again for the recipe.
Kristin says
Love it! I substituted Vindaloo spice instead of tandoori and it was delicious. Also, I didn’t have any dill but it was still good without dill. Will make again soon. <3
Monica says
Just made this, and OMG it was delicious. Easy, fast, and so tasty ?
Laura Bradley says
Super delayed comment: This recipe is super easy and straight forward, one of my go-tos!
Also, I like using the frame work of this recipe for stuffing baked sweet potatoes! Essentially what I do is half a sweet potato and bake it along with the other veggies (sometimes adding cauliflower), then fluff the baked halves, add the veggies to the top, then drizzle with dressing. Super good and even less work :)
Thanks making eating delicious vegan food that much easier!!
Kimbre says
Oh my goodness! Made this tonight, exactly as the recipe calls, and was so yummy, easy, and satisfying. Definitely going to make again.
Joannie says
Hmmmm just made it and it was sooo good! I sprinkled a bit (maybe a lot) of dukkah on top of it!
Courtney says
So easy and delicious! Skipped the red pepper and it was still excellent.
Jen says
Do you think a puy lentils would work instead of chickpeas?
I think that could work, though it would yield different results in flavor and texture!
Eva Lyne says
Simple and Delicious
Whoop!
Lauren says
This was absolutely lovely, thanks for the recipe!
Angel College says
I’ve made this 3 times, love the recipe, and have gotten lots of compliments on it. Thank you!!!
We’re so glad to hear it, Angel! :D
ToniAnn says
This looks and sounds INCREDIBLE!! Could you substitute the dill for basil???? We are out of dill and I really need to use up my broccoli and I have everything else….
It will change the flavor, but yes. Parsley would be the next best, then cilantro, then basil.
Stephanie says
So. Damn. Good.
Every time. Even was able to get my boyfriend wanting seconds. Garlic, dill, and all the roasted veggies. Tonight I swapped the pepper for zucchini and served it over spinach, with hemp hearts. And, to be honest, I put all the sauce on my single portion. I double that almost every time when two of us are eating!
LOVE your stuff.
Yay! So glad you and your BF enjoyed it!
Mackenzie says
SO. good. And so incredibly easy to make!!! I’m currently a full-time grad student, so finding time to cook can be a stress in itself. This recipe makes meal planning so easy! Just made this for the first time last weekend — I plan on having it be one of my new go-to recipes for the week!! :)
Ashley says
This recipe is my absolute favourite! It’s our go to comfort food for my family. We love it with the peppers raw and crunchy. Simple, filling, healthy and all these vegetables go so well together with the chick peas. Love your version of the spice mixture. Thank you!
Beth Weston says
I’ve made this dish twice in the past 2 weeks. My meat-eating mate says it is wonderful and would like to keep it on the rotation!
DELICIOUS!
I was surprised at how filling this salad was. I didn’t need to serve anything else with it (aside from a bottle of wine) and we felt full, nourished and totally satisfied.
I’m not a huge fan of dill, so I left that out of the veggies. I did use the optional red pepper and roasted it with the broccoli, it was colorful and delicious. Very pleased with how the chick peas came out, very crunchy.
For the sauce, I made batch 1 as directed (dried dill vs. fresh). It was REALLY garlic-y although my husband said it was fine. I cut the dried dill and garlic down on the second batch; while we may not ward off as many vampires, it was still very potent and flavorful.
Thanks Dana, the bulk of my cooking in the past year or so has come from you and I feel 100% better for doing so!!
Miranda says
This was great! I added some quinoa to it and it was a hit.
Mavis says
Needed to use up some broccoli I had on hand but also needed something that didn’t take a lot of prep time. Ended up making this. Love all of the various flavors. Yummy. Will definitely be making this one, again.
Nicki says
Five stars!
Jessica says
I have made this before and the whole family loves it! What would you suggest serving alongside this to increase the fill-your-belly factor?
Nicki says
I think quinoa cooked in veg broth would be great with this! Extra chickpeas, or maybe a crusty bread with garlic-infused olive oil?
Miruna says
I just made this! aaaand there’s nothing left anymore…it rocks baby..i feel like i’ve eaten lots of meat, you rock!
M says
Delicious and easy! I was too lazy to make the dressing though so I just mixed tahini with water, lemon and fresh dill, turned out great
Erin Engler says
I have made this a million times now! It is my go to healthy lunch meal during the week. The flavors are incredible and you can also just use whatever leftover veggies you have on hand. Truly delicious – thank you!
Marin says
Just made this. Good flavor combinations but it wasn’t clear what to do with the sweet potatoes so I just sliced them per the pictures.
Nice fast, easy lunch!
Sara says
Tried this tonight, LOVED IT! Sharing with friends :)
Erin says
One of my favorite recipes from you! It’s so refreshing and delicious. It’s also a very versatile recipe; I typically make it when I have an assortment of veggies to use up.
Julia McCarthy says
This was so GOOD! Put veggies on top of some butter lettuce, and drizzled on some of your simple tahini dressing (tahini + garlic powder + salt + water + some lemon juice). Made it the night before and it was a perfect workday lunch. Love this!
Arlene Montemarano says
I have discovered that ALL your recipes are remarkably good. Hooked!
Megan says
This is one of the easiest and most tasteful meals I ever made! The first time I left a comment on any recipe ? Thank you!
Carrie says
Fantastic!
Teresa says
I made this sans red pepper and dill, and it was still delicious. Even the non-vegans in the house liked the unique variety and play of flavors. Bravo!
Bre says
We’ve made this twice now and LOVE IT. A new regular rotation, for sure. :)
Valerie says
Used tarragon instead of dill because it was all we had on hand. Recipe is so easy the boyfriend made it. Tasty! Thanks for dinner!
Ally says
Loved this! I’m not a vegan and my partner is a big meat lover. But we both really enjoyed this. We added toasted seeds on top and actually made a yoghurt dill dressing, so slight variation. Thoroughly enjoyed it! Thanks for the inspiration :)
Ingrid says
This recipe is a real winner! Hubby & I loved it! I doubled the sauce as we like it juicy… it was delicious, a perfect stay-at-home cozy dinner! The raw garlic prevents you from going out anyway ?
Kelly says
Okay, so this is pretty much my new favorite website. So thrilled to make a million of these recipes for me and my 2-year old. We live in Paris half of the year, as well, and it can be tough to find all of the “speciality” ingredients that live at Whole Foods. So, the approachable ingredient/fresh market philosophy really works for us. Thank you!
Andrew says
Wow. Tried this few weeks ago because I had some leftover sweet potatoes and broccoli and we have now made this for meal prep the last two weeks. Reheats well if you keep the sauce separate. I also found you can put everything on one big pan and it comes out fine.
Allison says
I made this last night for dinner, which was actually my second time this week alone trying one of your recipes and it did not disappoint! I used Garam Masala instead of Tandoori for the chickpeas and after they were baked I had to stop myself from eating so many before actually getting them on the plate. My sweet potato was still practically uncooked after 25 minutes (sliced each in half) but nuked them in the microwave for 5 minutes preparing the hummus sauce and they were perfect. That hummus, dill and lemon sauce was amazing. It took everything in my power not to take a spoon and eat it straight out of the bowl. The dish came together wonderfully and it was so delicious. I’ll be making this over and over again!
Kate Wilson says
I made this tonight and it was SO GOOD! HO-LY Guacamole it was delicious!
I had purple yams on hand and roasted the peppers. It was beautiful!
I look forward to trying to follow the recipe a little more closely next time. We were out of lemon somi subbed lime and couldn’t find my tandoori so I improvised with smoked paprika.
This is going into the recipe rotation!
Alina says
Looks so good and tastes amazing. The sauce was a bit to garlicky or maybe I just did it wrong :/ But really easy to make and tastes good. Thanks
Allie Petschke says
Can I make this without the oil on the veggies? I’m trying to avoid oil as much as possible. Thanks :)
Kate Wilson says
They would probably get really dry.
Aurora says
10/10 would make again and again and again. Delicious!
Carrie says
What a delicious recipe! I left out the garlic from the dressing, my husband and I ate it all!
Carrie Hall says
I have to say, I’ve made this at least 5 times now. It is one of my go-to favs now! And the leftovers, I eat cold the next day and are so good!
Emily says
I made this for dinner and it was so easy and so filling and so yummy!! Thank you!
Rachel says
On my first attempt, I doubled the recipe because the flavors spoke to me. That was a good choice. I’m excited for lunch leftovers. Thanks for a great recipe!
Katherine says
This meal is delicious, especially with that dill sauce!
Kathryn says
This made for a filling and healthy dinner! We loved it!
Ayna says
I’ve made this recipe twice now and have to say, it’s definitely one of my favorite dishes ever. I prepared it as part of a culinary challenge with my fiance (we have to get super creative to make cooking after a long day enjoyable!) and this garnered a 10 out of 10! The fact that it’s super easy and that I always have these ingredients on hand makes it that much better. Thank you for sharing your recipes!
Jamaar Lowe says
This recipes is definitely rated G.A.F.
Annika says
Incredibly easy and flavourful, a new Monday night dinner in our house! Thank you so much for all the delicious recipes! Last week every supper we made was from your site or cookbook, what would we do without you!?
Ammie Williams says
My boyfriend and I stuffed this in a whole wheat pita and it was delicious. Having it again tonight! Thank you!
Johanna Xue says
Okay this looks like heaven!
Suzy says
I’m clearly in the minority, but I made it tonight and it looked beautiful! We love chickpeas and sweet potatoes, so I thought for sure it would be a winner. I roasted the broccoli and red bell pepper as well. But the beauty of it was where the love affair ended. It was quite dry, even adding more dressing didn’t help. The flavors were good, but the mouth-feel wasn’t good at all. Sorry, I probably won’t be making it again.
Mary says
what a great dish!
didn’t have fresh pepper and subbed the tandoori spice for a pre-made nandos mix out of laziness – fantastic results. added homemade garlic rosemary ciabatta slices which were yummy but unecessary (neither of us could finish it all!) – still getting using to this veggie dinner thing.
my first comment but 5th recipe, thanks dana for your innovative and delicious dishes, always so flavourful. the nutritional values are really useful (and key for getting my gym-bunny partner on board with plant-based eating). we both loved it!!
Jenni says
Wonderful recipe…easy to make and delicious!
Kristen says
This is so amazing – I’ve made it twice in the past week!
Debbi says
Made this. Love it. Crave it. Thank you!!
Julie says
The combination of the dressing, fresh dill, and the spiced chickpeas is amazing! I didn’t have any broccoli so I made it with roasted cauliflower and it turned out great. We’ve already made it twice, it’s just so good. Such an easy, quick weeknight meal. Thanks for the yummy recipe, Dana!
Cassie says
Sweet potatoes and chickpeas taste delicious together–they are great in salads, tacos and curries! This is such a beautiful recipe!
Megan says
I made this last night – DELICIOUS!! Thank you for your simple, wholesome and tasty recipes!
Evan says
Great meal! Super easy and quite flavorful.
Aayushi says
This recipe is so so amazing!! I was so keen to try this out and it did not disappoint :) The chickpeas and the garlic sauce are the stars of this dish!
Andrea says
I’ve now made this recipe 2 times and I can not get enough. I didn’t have any sweet potatoes so I used zucchini instead and it was amazing. About to make it again with sweet potatoes. I’m glad I stumbled upon this site a month ago, it has made being vegan so much easier and stress free.
Sio Bon Bon says
Hi Dana! I’d love to split this into fourths and have it for lunch. How long do you suppose it keeps in the fridge?
Well, it’s best when fresh, but I think 2-3 days!
Sio Bon Bon says
Hooray! Success! It worked well as a lunch item. I let the broccoli, chick peas and sweet potato each cool completely before assembling them in mason jars with a small amount of sauce on top. I made EXTRA sauce because I’m obsessed with hummus and garlic and dill and added it to my tin tuna and mixed greens.
Also, I made it for a pot-luck that was also a bake-off featuring a lot of sugary-sweet treats. I thought you would be very complimented to know that it was the only item that was completely wiped out in less than one hour.
ellie russell says
Hi! Im thinking of doing the same thing, did you re heat it when having for lunch or eat it cold?
Thanks!
Sio says
I ate it cold.
Sharon says
I made this yesterday and today. No, I didn’t make it twice, it took me two days to make it. I am the worlds most disorganized person! Anyway, it was very good. It had a lot of favors and they all went nicely together. I think this would be a great first time dish for someone new to vegetarian meals because omnivores that I know think they simply cannot survive without meat. This dish proved you not only can survive, but thrive! It is very satisfying and was sweet to my tastes so no need for dessert. Some folks must have dessert, and I think with this meal, that would not be necessary! Good job!
Lisa Cooper says
This was a really tasty dish. Thanks!
Pollyanna Ausrin says
Thank you for this recipe! I was looking to have something different for dinner and this was definitely different! When I make it next time, I will stir fry the broccoli and brown it when the water evaporates because it becomes very dry in the oven and almost impossible to chew. But I like the combination of all the ingredients. And it looks beautiful, too!
Thanks for sharing! Perhaps the broccoli was overcooked?
Sio Bon Bon says
I’m going to chime in on this because I was super obsessed with oven roasted broccoli about two years ago and sometimes it would be too dry and other times it would be succulent and amazing. I used to buy all my produce, and all my groceries at Trader Joe’s. I still shop at TJ’s but I found that the co-op has the freshest vegetables available. I think freshness is the key here but there could be another piece to this puzzle: oven temperature. Maybe double check the temperature by using a separate thermometer in the area of the oven where you’re cooking the broccoli. Keep in mind that the closer to the top, the more intense the heat is as heat rises and the top of the oven radiates heat.
Jessi says
What’s the recommended method to prepare the sweet potato before baking if you have one large sweet potato? I’m planning to cut it in half as I’ve seen on other recipes from you, but then I’ll only have pretty semi-circles of potato instead of circles. Wasn’t sure if you had a different recommendation. :)
Jessi says
Everything came out very tasty, by the way!
Hi Jessi! You can really slice it any way you’d like. To get them super soft you can just halve them lengthwise and bake flesh-side down, then slice them into smaller bites. But the rounds (pictured above) are good, too! And faster :D
Amrit Kaur says
Made this for dinner last night, it was excellent and quick to make! After a long day it was so nice having something delicious, healthy and simple to put together. We will definitely be making this one again!
So great! Thanks for sharing, Amrit! xoxo
Kris says
first time I comment here, although I’ve been trying out your recipes for quite some while now!
We just cooked this one today and it all came together pretty tasty! will def do this one again :)
Hi Kris! So glad you enjoyed it and thanks for saying hi! xoxo
Meredith Becker says
I have a recipe request/challenge. I tried to find a recipe for a gyro made with lentils, but to no avail. Having loved your lentil meatballs, I thought I would ask about this one. :)
Great idea! Will add to the list!
Matt says
Would really love to find a seitan buffalo no-chicken chicken wing recipe and I’m not that great at making up recipes or experimenting and it would be extremely appreciated if you could figure that out
Maxime says
Love chickpeas and sweet potatoes!
Taylor says
This is one of my favorite quick and easy recipes to date!! So healthy and filling, toasty and satisfying, and flavorful to boot. As a medical student with practically 0 extra time for meal prep, I would recommend this recipe to anyone with little time to spare!
Lovely! Thanks Taylor! xoxo
Maya | Spice + Sprout says
This looks so amazing and fresh!
Sophie says
This looks so delicious! Sophie x
Nikki says
Is tandoori masala spice the same as garam masala?
Pretty much depending on which blend you buy. But double check whichever blend you buy to get the flavors as spot on as possible.
Tim says
This recipe is banging.
Cooked it last night. So easy.
Even my kids enjoyed it although the raw garlic in the dressing was quite strong.
I’d be tempted to knock it back to one small clove if cooking for kids too.
I’ll definitely be making this again
Padmini says
As an Indian who uses these spices regularly – no they’re not the same. Tandoori spice is a mix of a larger number of spices as compared to garam masala, and the taste they give are quite distinctively different. However, for this recipe i’m thinking both should work, since you wouldn’t use any other distinct spice with it.
Thanks for sharing, Padmini! That’s super helpful.
Tim says
Yes, completely different!
The Garam Masala would add a totally different flavour.
Kevin | Keviniscooking says
Nothing boring about this one and that dressing! Love this one!
Donna Hriljac says
This was great! The dressing was easy and had an lemony kick. I purchased too much broccoli at the Farmer’s Market and this was a wonderful way to eat it. The dish looked just like your picture.
Janet Butters says
Yeah, you guys are super boring.
Janet, what did I tell you about your manners…?
Amber says
I love this comment. It couldn’t be further from the truth but made me laugh hahaha
Celeste |The Whole Serving says
Chickpeas and sweet potatoes are staples in my house and they go well together. This look super delicious. I like the way you eat!
Aleksandra says
As a chickpea and garlic addict: I approve!