4 servings
This roasted broccoli and chickpea dish offers a delicious balance of earthy herbs, tangy lime, and creamy garlic tahini sauce. Packed with nourishing ingredients, this meal is perfect for those seeking a healthy, plant-based option free from gluten, soy, and processed oils. Whether served as a hearty main or a flavorful side, it’s sure to become a go-to recipe for any occasion.
Ingredients (organic/biodynamic)
- 4 c. broccoli florets
- 15 oz. chickpeas, drained and rinsed
- 1 Tbsp. lime juice
- Zest and juice of 1 lime
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried basil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Celtic Sea Salt® and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 Tbsp. tahini (no added oil or salt)
- ¼ c. vegetable broth (or water, for desired consistency)
- ¼ tsp. smoked paprika (optional, for a smoky flavor)
Instructions:
- Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine broccoli florets and chickpeas. Add lemon juice, lime zest, dried rosemary, thyme, basil, garlic powder, onion powder, salt, and black pepper. Toss until well coated.
- Spread the seasoned broccoli and chickpeas in a single layer on the prepared baking sheet.
- In a small bowl, whisk together minced garlic, lime juice, tahini, vegetable broth, and smoked paprika until smooth. If the sauce is too thick, add more vegetable broth until it reaches a pourable consistency.
- Drizzle half of the garlic lime tahini sauce over the broccoli and chickpeas, reserving the rest for serving. Toss gently to coat.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the broccoli is tender and crispy around the edges and the chickpeas are golden and slightly crunchy.
- Transfer to a serving dish, and drizzle with the remaining tahini sauce.
Did you enjoy this post? We post new content regularly! Click here to see our latest blog posts and click here to subscribe to our weekly email newsletter.