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Roasted Broccoli, Carrot and Spicy Chickpea Salad

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For the salad

  • 1 head of broccoli cut into quarter florets
  • 1 large carrot cut into slices
  • 3-4 tablespoons grape seed oil
  • salt and pepper
  • 15 oz 400g can chickpeas, drained, rinsed and dried with a paper towel
  • 1 ½ tbsp grapeseed oil
  • Juice ½ lemon
  • ¼ tsp tumeric chili powder and paprika
  • 2 handfulls baby spinach leaves

For the dressing

  • ½ cup Greek yogurt
  • 1 ½ teaspoons tahini
  • Juice ½ lemon
  • 1/8 cup chopped mint
  • 1/8 cup chopped parsley
  • salt & pepper


  • Preheat oven to 350 (180C). Line 2 x cookie sheets with parchment paper.
  • Place broccoli evenly spaced on to one sheet. Place carrot evenly spaced onto half of the other one. Drizzle with 3-4 tablespoons grape seed oil and season with salt and pepper.
  • In a medium sized bowl put chickpeas, lemon juice, spices and grape seed oil and mix well till chickpeas are evenly coated. Place onto other half of sheet with carrot.
  • Place on to two shelves in oven for about 30 minutes, swapping shelves halfway. Give chickpeas a shuffle at this point.
  • Whilst vegetables are roasting make dressing. In a small bowl place all ingredients together and mix till combined.
  • Once vegetables and chickpeas are roasted add to a large bowl with baby spinach. Add dressing and toss.