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High-Protein Roasted Broccoli Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A nutritious and flavorful salad combining roasted broccoli, chickpeas, tofu, and a zesty lemon dressing, perfect for a healthy meal.

Ingredients

Vegetables

  • 1.5 pounds broccoli (about 8 cups cut florets and stems)
  • 2 tablespoons olive oil (for roasting)
  • 4 cloves garlic (for roasting and dressing)
  • 1 dash garlic powder
  • Salt to taste salt (for seasoning)
  • 1 dash mustard powder
  • 1 15-ounce can chickpeas (drained and rinsed)
  • 14-16 ounces super firm tofu (pressed, cubed)
  • Dash of paprika
  • Dash of sumac (optional)
  • 2 tablespoons hemp hearts (optional)
  • 1/2 cup raw walnuts (chopped)
  • 1/2 cup unsweetened dried cranberries (or barberries)

Greens

  • 4 cups arugula (roughly chopped)
  • 2 medium lemons (zest and juice)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard (or Dijon)
  • 1 teaspoon maple syrup (or to taste)
  • 1 1/2 teaspoons dried oregano (or marjoram)
  • 4 cloves garlic (for dressing)

Seasonings

  • Salt and pepper to taste salt and pepper

Instructions 

  • Preheat oven to 400ºF (200ºC).
  • Chop broccoli stems and florets; toss with olive oil, garlic powder, and salt. Roast 20 minutes.
  • Add mustard powder; toss and set aside.
  • Toss chickpeas and tofu with olive oil, paprika, sumac, garlic, and salt; bake 25 minutes, tossing after 10 minutes.
  • Combine roasted vegetables, chickpeas, tofu, hemp hearts, walnuts, cranberries, and arugula. Whisk lemon zest, juice, olive oil, mustard, maple syrup, oregano, and pressed garlic for dressing. Mix with salad.

Notes

For extra flavor, toss the roasted vegetables with fresh herbs before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Keyword: broccoli, High-Protein