High-Protein Roasted Broccoli Salad

Name: High-Protein Roasted Broccoli Salad
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs Broccoli, about 8 cups cut florets and stems; 1 tbsp Olive Oil, or lemon juice, or balsamic vinegar for roasting; Some Garlic Powder, dash; Some Salt, or salt substitute to taste; Some Mustard Powder, dash; 15oz Canned Chickpeas, drained and rinsed (or 1 1/2 cups cooked); 15oz Super Firm Tofu, or pressed extra-firm tofu; Some Paprika, dash; Some Sumac, dash (optional); 2 tbsp Hemp Hearts, optional; 1/2 cups Walnuts, raw, chopped; 1/2 cups Dried Cranberries, unsweetened (or barberries, optional); 4 cups Arugula, roughly chopped (or baby arugula, or baby kale or spinach); 2 medium Lemons, zest and juice; 1/4 cups Extra Virgin Olive Oil; 2 tbsp Whole Grain Mustard, or Dijon; 1 tsp Maple Syrup, or to taste; 1 1/2 tsp Oregano, dried, or marjoram (optional); 4 cloves of Garlic; Some Salt, to taste; Some Pepper (Black), to taste

Looking for a high-protein healthy vegan salad? This Roasted Broccoli Salad will satisfy your taste buds and keep you full for hours.

Looking for a high-protein healthy vegan salad? This Roasted Broccoli Salad will satisfy your taste buds and keep you full for hou... Show more

From Cookingforpeanuts · Original recipe

Health Grade

A · Excellent

Time

40 min

Price

2,68 €

Calories

496 kcal

vegan

low calorie

healthy

nutritious

gluten free

low sugar

Method

Heat the oven

Set your oven to 425° F and let it fully preheat. If you want easy cleanup, line a baking sheet with parchment while the oven heats.

Prep the tray

Cut the Broccoli into small florets and slice the stems into bite-size pieces so they roast evenly. Drain and rinse the Canned Chickpeas, then pat them very dry; cut the Super Firm Tofu into 1-inch cubes or rough chunks and blot off any surface moisture. Toss the broccoli, chickpeas, and tofu with the Olive Oil, Garlic Powder, Mustard Powder, Paprika, a pinch of Sumac if you like, and the Salt until everything is lightly coated.

Roast the vegetables

Spread the mixture out on a baking sheet in a single layer. Roast for 15 minutes, give everything a toss, then roast for 10 minutes more, until the broccoli is crisp-tender and browned at the tips and the chickpeas and tofu look lightly golden.

Whisk the dressing

While the vegetables roast, make the dressing in a small bowl. Finely grate or mince the Garlic, then whisk it with the zest and juice of the Lemon, Extra Virgin Olive Oil, Whole Grain Mustard, Maple Syrup, Oregano, a pinch of salt, and Black Pepper until it looks smooth and emulsified. Taste and adjust with a little more lemon for brightness or maple for sweetness if you want it.

Assemble the salad

Roughly chop the Arugula if needed, or use baby arugula as is, and pile it into a large serving bowl. Add the warm roasted broccoli, chickpeas, and tofu, then sprinkle over the Walnuts, Dried Cranberries, and the optional Hemp Hearts. Drizzle on the dressing, toss gently so the greens stay perky, and finish with a little more salt and pepper if needed before serving.