Roasted broccoli & chickpea tray
Use cooked chickpeas only. Dry chickpeas require soaking and thorough cooking before roasting.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Serving inspiration, not a photograph of a tested recipe. Photo creditsHere's how.
- 01
Heat the oven to 210 C. Rinse and drain canned chickpeas or use already cooked, drained chickpeas. Pat them dry.
- 02
Cut washed broccoli into similar-size florets. Toss with chickpeas and olive oil on a lined tray in a single layer.
- 03
Roast for 20 to 25 minutes, turning once, until the broccoli is tender and browned at the edges. Finish with lemon juice.
Use cooked chickpeas only. Dry chickpeas require soaking and thorough cooking before roasting.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 35 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
