Healthy Mediterranean Roasted Broccoli Salad
This salad features crispy roasted broccoli florets tossed with Mediterranean staples — juicy cherry tomatoes, protein-rich chickpeas, tangy olives, red onion, and herbs — all dressed in a lemon-garlic vinaigrette. It’s wholesome, flavorful, and works as a main or side.
Time
Total Time: 35 minutes
Prep: 10 minutes
Roast: 20–25 minutes
Ingredients:
For the Salad:
1 large head broccoli, cut into small florets (~5 cups)
1½ tbsp olive oil
Salt & pepper to taste
¾ cup cherry tomatoes, halved
½ cup canned chickpeas, rinsed and drained
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced
¼ cup chopped fresh parsley
Optional: ¼ cup crumbled feta cheese or shaved Parmesan
For the Lemon Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
½ tsp dried oregano
Salt & black pepper to taste
Instructions:
1. Roast the Broccoli:
Preheat oven to 425°F (220°C).
Toss broccoli florets with 1½ tbsp olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping once, until crisp-tender and golden brown.
2. Make the Vinaigrette:
Whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a small bowl or jar.
3. Assemble the Salad:
In a large bowl, combine the roasted broccoli, cherry tomatoes, chickpeas, red onion, olives, and parsley.
Drizzle with the vinaigrette and toss gently to coat.
4. Finish & Serve:
Taste and adjust salt or lemon as needed.
Sprinkle with feta or Parmesan if desired.
Serve warm, at room temperature, or chilled.
Tips & Variations:
- Add cooked quinoa or farro to make it a complete grain bowl.
- Use roasted cauliflower in place of (or along with) broccoli for variety.
- Add toasted pine nuts or almonds for crunch.
- For a creamy twist, mix in a spoonful of hummus or tahini to the dressing.
❓ Frequently asked questions FAQs:
Q: Can I make it ahead?
A: Yes! Store in the fridge for up to 3 days. Add cheese or herbs just before serving for best texture.
Q: Can I use frozen broccoli?
A: Fresh works best for roasting. If using frozen, thaw and pat dry very well before roasting to avoid sogginess.
Q: Is this salad vegan and gluten-free?
A: Yes — it’s vegan if you skip the cheese, and naturally gluten-free.
Nutritional Information
Calories: 230
Protein: 7g
Carbs: 18g
Fat: 15g
Fiber: 6g
Sugar: 4g