Roasted chickpea, broccoli & kale salad recipe

Salads are by far one of my favourite dishes as they are so versatile but just because it’s cold and yucky outside doesn’t mean that you have to be a slave to the soup pan for the next six months, or however long this winter will last. A warm salad is perfect for this weather – making you feel smug and warm all at the same time. And when you add superfood kale, you can take the smugness to a whole new level.

I roasted the chickpeas to give them a bit of a smoky flavour and some more texture, although some people aren’t a fan of them roasted as they can go a little chewy. Therefore you can easily just use the chickpeas straight out the tin (or once boiled if using dried ones) and add them to the cooked vegetables.
 Broccoli and kale are probably two of my favourite vegetables. Kale is now eaten almost every day in my house (yes, I am that hip) and broccoli is the name of one of my neighbouring areas so I instantly have to love it. Well, Brockley, but near enough. If you’ve never had roasted kale you are seriously missing out. It transforms from a bitter green beast to a delightfully crunchy and moreish snack. I can scoff a bowl of that alone in minutes!

  As with all my recipes, do adapt and change as you see fit – hopefully this is just inspiration for you to get more creative in the kitchen!

Roasted chickpea, broccoli & kale salad

  • Servings: 2-3
  • Print


  • 1 tin of chickpeas, drained
  • 100g kale, stalks removed
  • 1/3 broccoli, cut into chunks
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 clove garlic
  • 1 tbsp lemon juice
  • pumpkin seeds*

* I had these leftover from the pumpkin I used in my recent pumpkin curry. These are brilliant roasted on their own with some flavours – delicious snack!


Preheat your oven to 180°C.

If cooking the chickpeas put them on a baking tray and coat with the oil, garlic, cumin seeds and paprika. Salt and pepper to taste if you wish.

Roast for 15-20 minutes until they begin to firm up.

Then add the broccoli and lemon juice and cook for another 10 minutes until the broccoli is beginning to brown. Take it out and mix everything round.

Rub the kale with olive oil using your fingers, then add this to the tray, as well as the pumpkin seeds. If you need more oil you can add it, but it should be ok.

Roast for another 5 or so minutes until the kale has browned and crisped up. It should be crunchy to taste. Et voila – super tasty, warm, smug salad!


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