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Roasted Broccoli, Chickpea and Almond "Salad"

I was always one of those weird kids that loved broccoli and to this day it hasn't changed. I always find leafy salads quite boring and prefer to bulk them up with chickpeas and nuts. This is easily one of my go-tos now



  • 1/4 cup vegan aioli

  • 2 tbsp mustard

  • 2 tbsp aged balsamic vinegar

  • 4 tbsp olive oil

  • 2 heads broccoli, separated into florets

  • 1 1/2 cups chickpeas, cooked

  • 1/4 cup almonds, chopped or sliced

  • Olive oil

  • Salt

  • Pepper


  1. Toss broccoli with olive oil, salt and pepper

  2. Roast in a 220C oven until charred

  3. Leave to cook

  4. Whisk together all of the ingredients for the dressing

  5. Toss the broccoli and chickpeas in the dressing

  6. Top with the almonds


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