Roasted Broccoli and Chickpeas

Roasted Broccoli and Chickpeas, a tasty combo that works as a simple side or a topping for salads and bowls. Requires just 5 ingredients and 30 minutes!

Love broccoli? Love chickpeas (also known as garbanzo beans)? Cook them together! This delicious recipe is perfect for meal prep. Enjoy this dish its own as a side, or use as a topping for salads and bowls!

👉 Ready to make roasted chickpeas and broccoli together? Let’s do it!

🥦 How to make (step-by-step photos)

1️⃣ Step One: Prep

Preheat oven to 400 degrees F (200 C), then prep your ingredients.

1. To cut broccoli: Remove the broccoli florets from the stalk. Slice florets into smaller pieces.
2. To prep chickpeas/garbanzo beans: If you’re using dried chickpeas, soak them for 24 hours. If using canned chickpeas, simply drain and rinse.

👉 Pro tip: To give your chickpeas extra crunch, dry them well before moving to the next step. Peeling the chickpeas is optional.

2️⃣ Step Two: Add seasoning

Arrange the cut broccoli and chickpeas on a roasting or sheet pan.

Toss with olive oil until completely coated. Season with salt, pepper, and garlic slices.

3️⃣ Step Three: Roast in the Oven

Add pan to the oven and roast until ingredients begin to brown, about 25-30 minutes. To help ensure even roasting, stir broccoli and chickpeas halfway through cook time.

Once roasting is complete, take pan out of the oven. Serve immediately if using as a side dish, or let cool and serve on top of salads or bowls.

👉 Pro tip: If one ingredient is cooking faster, remove it to a plate and continue to cook the other ingredient until done.

💡 Seasoning ideas

This recipe is delicious with just garlic, salt, and pepper. If you want to mix things up, here are some more seasoning ideas:

• Add a squeeze of citrus: lemon or lime juice over the top of the broccoli and chickpeas/garbanzo beans will add fresh zing
• Cinnamon and garlic: tossing your broccoli and chickpeas with cinnamon and garlic makes a surprising and delicious snack
• Curry, paprika, and red pepper flakes: spice up the dish with this combo

Roasted Broccoli and Chickpeas

By: Kristina Todini, RDN

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Roasted Broccoli and Chickpeas, a tasty combo that works as a simple side or a topping for salads and bowls. Requires just 5 ingredients and 30 minutes!

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

4 servings

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Ingredients 

• ▢ 2 cups chickpeas, from 1 can, or from dry
• ▢ 4 cups broccoli, about 2 heads
• ▢ 2 cloves garlic, thinly sliced
• ▢ 2 tablespoons olive oil
• ▢ 1 pinch salt and pepper

Instructions

• Preheat oven: Preheat the oven to 400 degrees (200 C).
• Prepare chickpeas: If using dried chickpeas, soak for 24 hours. The chickpeas will double in size after soaking, so start with half of the desired amount. If using canned chickpeas, drain and rinse.
  2 cups chickpeas
• Prepare broccoli: Cut broccoli florets from the stalk, then slice florets to create bite-sized pieces.
  4 cups broccoli
• Roast ingredients: Arrange the cut broccoli florets and chickpeas on a roasting pan. Drizzle with olive oil and toss until completely coated. Sprinkle with sliced garlic, salt, and pepper. Place pan in the oven and roast for 25 minutes, stirring halfway through to brown on all sides.
  2 cloves garlic, 2 tablespoons olive oil, 1 pinch salt and pepper
• Serve: Remove pan from oven and arrange chickpeas and broccoli on a plate. Serve as a side dish, or let cool and use as a salad or bowl topping.

Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!

Equipment

• 1 baking sheet
• 1 silicone baking mat or parchment paper

Recipe Notes

Prep Ahead: Soak chickpeas 3-5 days early and store in an airtight container in the fridge. Wash and cut broccoli ahead of time to reduce your time on cooking day. Once fully prepared, you can make this recipe up to three days ahead if serving in salads or bowls.

Leftovers and Storage: Store leftover chickpeas and broccoli in an airtight container in the fridge for 3-4 days. For best taste and texture, do not freeze and reheat.

Nutrition notes: Nutrition information is estimated for ingredients in the recipe only, not the additional spice options given. The veggies in this recipe are a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition Information

Calories: 229kcal (11%), Carbohydrates: 29g (10%), Protein: 10g (20%), Fat: 9g (14%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 45mg (2%), Potassium: 523mg (15%), Fiber: 9g (38%), Sugar: 5g (6%), Vitamin A: 571IU (11%), Vitamin C: 80mg (97%), Calcium: 84mg (8%), Iron: 3mg (17%)