Roasted Broccoli and Chick Peas

Eating Clean in 2014 seems to be all the rage!

I am currently mid-week of a Clean Eating Challenge, and what I am realizing is that (besides my baking) we pretty much do already “Eat Clean” around here! True Clean eating would involve absolutely no processed foods or white sugars/flours. Although this is not a lifestyle change I want to make (blog readers looking for processed & sweet treats everywhere rejoice), it is something I hope to be more mindful of!

roasted broccoli and chick pea bowl with shredded parmesanWith making healthier choices now that we are an Old Married Couple and want to try to avoid all the Happiness Weight that comes with Happily Ever After, meals like this will become a regular addition to our diets. Roasted Broccoli which is slightly browned and crispy after being roasted with some garlic and Chick Peas which are just on the verge of fully toasted… a dish which leaves your taste-buds dancing and your stomach rejoicing!

vegan chick pea and broccoli roast dinner

 roasted chick pea n broccoli bowl

If you crave some starch in your diet, serve this over some whole grain or veggie pasta (like Rich did) or even some Quinoa or Rice! My dad requires some Animal Protein in his dinners, so this would be great along with a grilled chicken breast (as a side dish). If you are serving this to a mixed crowd it works great as a side dish for your meat eaters, on top of starch as a light meal, or even just by itself for the healthiest of all delicious options!


 Broccoli Chick Pea Roast


Roasted Broccoli and Chick Peas
Prep time
Cook time
Total time
Serves: 1 as an entree
  • 1 can chickpeas, rinsed and drained
  • 1 head broccoli, cut into bite-sized florets
  • 2 cloves garlic, thinly sliced
  • Olive oil, salt, and pepper
  1. Preheat oven to 375 degrees. Rinse the Chick Pea and then roll between paper towels to remove the moisture. Line a baking sheet with foil for easy clean-up & spray with a bit of Olive Oil Cooking Spray.
  2. Throw your broccoli and chick peas onto the pan. Drizzle with olive oil (about 1 teaspoon), throw in your sliced garlic and season with salt and pepper. Toss until evenly coated. Roast in the oven for at least 20 minutes at 375 degrees, using a wooden spoon to stir about halfway through.
  3. Optionally top with some high quality Parmesan Cheese, a squeeze of Lemon Juice or even some crushed red pepper
OPTIONAL to serve over Quinoa: Toast quinoa in a sauce pan over medium heat until fragrant, about 2 minutes. Add water and a dash of salt and bring to a boil. Cover and let simmer on low until cooked, about 15 minutes. To serve: Split the quinoa between two bowls. Top with roasted broccoli and chickpeas. Squeeze lemon juice and drizzle olive oil, add salt and pepper to taste.

Inspired by Martine Holston


 roasted broccoli and chick pea


One Year Ago – My favorite ever Salad, super easy but amazingly delicious

Three Years Ago – Spanakorizo… rice and spinach and feta!

And I leave you with this, Today’s Question of the Day… Are there any foods you just “cannot” give up?


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