Roasted Broccoli and Chickpea Bowls
Broccoli, chickpea, and quinoa make a wholesome, protein-rich combination that’s both satisfying and deeply nourishing. This nutrient-dense dish blends tender broccoli florets, hearty chickpeas, and fluffy quinoa for a balanced meal packed with plant-based goodness. Broccoli contributes vitamin C, vitamin K, and antioxidants that support immune and bone health, while chickpeas add fiber, iron, and protein to promote digestive health and sustained energy. Quinoa, a complete protein containing all nine essential amino acids, enhances the dish’s nutritional profile and provides complex carbohydrates for long-lasting fuel. Tossed together with olive oil, lemon juice, and herbs, this simple yet flavourful meal supports overall wellness and makes an excellent choice for a light lunch or dinner.
Ingredients
- 2 cups broccoli florets
- 1 can chickpeas drained
- 2 tbsp olive oil
- 1 tsp cumin
- Salt & pepper
- 2 cups cooked quinoa or brown rice
- 1/2 cup nut butter dressing
- 2 tbsp toasted mustard seeds optional
Instructions
- Preheat oven to 425°F (220°C).
- Toss broccoli and chickpeas with olive oil, cumin, salt, and pepper.
- Roast 20–25 minutes until crispy.
- Serve over quinoa with tahini dressing and lemon juice.
- Optional - Heat 1 tsp mustard seeds in 1 tbsp olive oil until they start popping, then pour over the roasted broccoli and chickpeas before serving.
Notes
- For Nut butter dressing see recipe
- To make this part of a comforting bowl recipe add pickled red onion or smashed avocado.
- replace quinoa with any wholegrain of choice - couscous or lentils.