We are boring. Once or twice a month, we eat Mediterranean food, which is usually a mash-up of vegetables, chickpeas, and spreads wrapped in as much pita as you can fit in your stomach. Hello, stretchy pants.
I made a Roasted Chickpea Tabouleh Salad using our Cookbook but added some sweet potato, roasted broccoli, and fresh red pepper. I love to make old things into something new.
What is the other incredible thing about this recipe besides its simplicity? The farmers market has 90 percent of the ingredients.
You’re all set with a head of broccoli and some sweet potatoes, fresh dill, garlic, and bell peppers. The only thing left is chickpeas, Hummus, and lemon.
I like a 30-minute meal with ingredients that are very simple and easy to find.
This dressing is my favorite 4-ingredient Garlic Dill Sauce. Mediterranean flavors and Middle Eastern tastes inspire it.
This salad is made from Hummus * and garlic. You probably have these ingredients on hand.
Ingredients
Vegetables
- If you can, use organic sweet potatoes instead of 1 large sweet potato.
- The broccoli can be chopped into large pieces or torn.
- Use two tablespoons of olive, grapeseed, or coconut oil
- Salt and black pepper: 1 healthy pinch of each
- 1 tsp of dried dill
- One medium red pepper (thinly cut // roast or leave raw with broccoli // optional).
CHICKPEAS
- Chickpeas (15 oz., rinsed and dried).
- Olive or grapeseed oil, 1 Tbsp
- 1 Tbsp tandoori masala spice*
- 1 tsp Coconut sugar
- Sea salt is a healthy addition to any meal.
- Cayenne pepper ( optional ) or red pepper flake
GARLIC DILL SAUCE
- 1 cup Hummus (or store-bought)
- Three large cloves of garlic, minced
- 1 tsp. dried dill (or 2 tbsp. fresh dill for one tsp. dried)
- Lemon juice 2 tbsp
- Water (to thin)
Instructions
- Preheat oven to 375°F (190°C) and line 2 baking sheets (amount according to original recipe // adjust for larger batches) with parchment paper or lightly grease.
- Add the dried, rinsed chickpeas into a bowl. Season with coconut sugar, salt, and tandoori spices*. Toss together.
- Add the sweet potatoes, chickpeas, and broccoli to one sheet. Sprinkle the vegetables with salt and pepper and drizzle with olive oil. Toss together. Sprinkle dill on top (optional). Arrange in one layer.
- Both sweet potatoes should be baked for 20-25 minutes. Rotate the pans at the halfway mark. It’s okay to flip the sweet potatoes in order to ensure even cooking, but this is not required. The broccoli will be done when it turns golden brown. Sweet potatoes will also be cooked, and chickpeas should start to firm up and take on a little crunch. Set aside.
- While the vegetables and chickpeas are baked, prepare the dressing by adding Hummus to a small bowl, along with garlic, dill, and lemon juice, and whisking together. Add only enough water until it is pourable. Set aside.
- Divide the vegetables and chickpeas onto two plates. Add bell pepper (optional) and drizzle dressing on top or side.
- The best is when it’s fresh. However, leftovers can be stored in the fridge for up to 2-3 days. For the best taste/texture, enjoy pieces at room temperature or slightly chilled.
