Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the broccoli
- 3 heads Broccoli, finely chopped
- 2 tbsp La Tourangelle olive oil
- ½ tsp salt
- Pepper to taste
- 3 cups kale, finely chopped
- ⅓ cup chopped red onion
For the dressing
- 5–6 tbsp water
- 36 g tahini
- 3 medjool dates
- 60 ml La Tourangelle olive oil
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1 tbsp balsamic vinegar
- ½ tsp salt
- Pepper to taste
- ½ tsp dried oregano
For the crunch
- 1 can chickpeas, rinsed and drained
- 1 tbsp olive oil
- ½ tsp salt
- 28 g Parmesan cheese, shredded
- ½ tsp paprika
- ½ tsp garlic powder
- 34 g cashews
- 3 tbsp chopped fresh dill
- 3 tbsp chopped scallions
Method
Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside.
Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. Remove, add the onion and toss.
Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp.
Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed.
Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy.
