Roasted Broccoli & Chickpeas with Olives, Almonds, and Roasted Whole Lemon Vinaigrette

Roasted Broccoli & Chickpeas with Olives, Almonds, and Roasted Whole Lemon Vinaigrette

Serves 2-3

For the Roasted Whole Lemon Vinaigrette 

1 lemon, sliced into ¼” pieces and seeds removed 
2 tablespoons lemon juice (approx 1 lemon) 
1 tablespoon white wine vinegar 
¼ cup olive oil, plus more for roasting
Freshly ground black pepper 

Preheat oven to 425º F, and line a baking sheet with parchment paper. Toss lemon slices with 2 teaspoons of olive oil and a big pinch of salt, and spread on the prepared baking sheet. Roast for 20 minutes (see note), or until the lemon slices begin to caramelize and are golden brown on the bottoms/sides. Remove from the oven and let cool to the touch. 

Once cool, finely chop the roasted lemons (this can be a bit slippery, so make sure you’re using a sharp knife, and go a few slices at a time if necessary). Combine the chopped lemons and remaining ingredients in a bowl, and whisk to combine everything. Season to taste with salt and a few grinds of black pepper. 

Note: the lemons are roasted at the same temperature as the broccoli and chickpeas, so feel free to do everything at once! 

For the Roasted Broccoli & Chickpeas 

1 ½ lbs broccoli, stem and florets cut into bite size pieces (approx. 5 cups chopped) 
1 small shallot, thinly sliced 
2-3 cloves garlic, minced or grated
One 15 ounce can chickpeas, drained and rinsed 
2 tablespoons olive oil 
1 ½ teaspoons salt 
Freshly ground black pepper 
1 teaspoon coriander seed 

Preheat oven to 425º F and line a baking sheet with parchment paper. Combine all ingredients in a large bowl and mix together, ensuring garlic and salt are evenly distributed. Spread on the prepared baking sheet and roast for 20-30 minutes, tossing everything halfway through. Everything should be golden brown and the chickpeas should be slightly crispy. 

To Serve

2 stalks celery or ½ bulb fennel, very thinly sliced or shaved on a mandoline 
3-4 green onions or Negi (japanese long onion)
⅓ cup chopped toasted almonds or hazelnuts 
Dried red chili flake, such as aleppo (optional)
Flaky salt 

In a large bowl, combine the roasted broccoli and chickpeas with the celery/fennel, green onions, toasted nuts, a bit of red chili flakes (if using), and a pinch of flaky salt. Add a few spoonfuls of the vinaigrette and toss everything together to combine. Season to taste with more vinaigrette and salt as needed. Enjoy! 

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