Roasted Broccoli, Cauliflower, & Chickpea Bowl with Pignoli Dressing

Sorry about my long absence, but I can explain. We went to Amsterdam!

I know I mentioned last week that we might go, wellllll…. we did :) And it was totally worth it. Even though it was a last minute trip and a little stressful to throw together, I’m so glad we went.

Here are a few of the things we saw-

amsterdam

The big I Amsterdam sign outside the Rijksmuseum (although we didn’t go into the museum- we HATE doing museums with the kids. Not enjoyable).

anne frank house

The Anne Frank House!! We were able to go inside and walk throughout the whole thing. 100% one of the coolest things I have ever seen.

windmills

And what I like to call “Windmill Valley“, haha. Or better known as Zaanse Schans.

Can I just tell you that the air there was literally perfumed with the scent of chocolate. All I could think of was the smell your kitchen gets from fresh baked brownies. It was like a dream come true.

Unfortunately, it will probably be the last trip we take together while living over here in Germany. Dave is going back to the States for 2 months to train while I stay here with the kids. As soon as he gets back in April, he is going to fly us all back to NY (where we are from) and help me set things up to live there while he goes on deployment. Sooooooo, it kind of made this trip a little bittersweet for us :( Definitely going to miss Europe…

Roasted Broccoli, Cauliflower, and Chickpea Salad with Pignoli Dressing @ TheGreenForks.com! #vegan

Now on to less sad thoughts!

This roasted salad I created is a collaboration of ideas.

I originally made this Detox Cream Cheese and thinned the leftovers out to make a dressing. Then I took the dressing and tossed it in a green salad with some roasted chickpeas. OMG. It was AMAZING!!! And that is coming from somebody that doesn’t like salads.

Roasted Broccoli, Cauliflower, and Chickpea Salad with Pignoli Dressing @ TheGreenForks.com! #vegan

Then my mind took it one step further after some inspiration from Oh She Glows, and swapped the fresh greens for some warm, roasted broccoli and cauliflower. Oh, YUM!

Such a fantastic meal.

Roasted Broccoli, Cauliflower, and Chickpea Salad with Pignoli Dressing @ TheGreenForks.com! #vegan

You can easily keep things light and fresh with this dish and swap back the lettuce for the roasted veggies. OR you could make things a little more filling and serve it with some spiced quinoa or millet. I did the latter and then served it for dinner.

Regardless, you need to try this dressing and roasted chickpea combo- it’s killer.

Roasted Broccoli, Cauliflower, and Chickpea Salad with Pignoli Dressing @ TheGreenForks.com! #vegan

P.S. (Roasted chickpeas are my new favorite food.)

Roasted Broccoli, Cauliflower, & Chickpea Bowl with Pignoli Dressing
Author: 
Serves: 4
 
Ingredients
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 (15-ounce) can chickpeas, drained, rinsed, and dried well
  • 2 tablespoons olive oil, divided
  • 1 tablespoon tamari
  • 1 teaspoon freshly chopped rosemary, optional
  • sea salt & pepper
  • FOR THE DRESSING:
  • 1 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast, optional
  • ⅓ cup water
  • 1 garlic clove
  • ½ teaspoon maple syrup or agave nectar
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 400°F and line two large baking sheets with parchment paper. Place broccoli and cauliflower on one sheet pan and toss with 1 tablespoon oil; season with salt and pepper. Set aside.
  2. Place chickpeas on the other sheet pan and toss with oil and tamari; sprinkle with rosemary and pepper.
  3. Roast the vegetables and chickpeas for 15 minutes, remove from the oven to toss, and return to the oven for another 10-15 minutes or until chickpeas are golden and vegetables are cooked through.
  4. FOR THE DRESSING: Place all ingredients into the bowl of a food processor or blender and purée until creamy. Refrigerate until ready to use.
  5. TO ASSEMBLE: Toss together roasted vegetables and chickpeas and drizzle with some dressing.
  6. SERVING SUGGESTIONS: Serve over/with lettuce or whole grains. Top with toasted pumpkin seeds.

 

 

4 Responses to “Roasted Broccoli, Cauliflower, & Chickpea Bowl with Pignoli Dressing”

Leave a Comment

4 Responses… add one

Rate this recipe:  

  • Carol Prazan February 5, 2014, 4:21 pm

    This looks wonderful, Laura, I plan to try it! Glad you got to Amsterdam, it’s a great place. We were there a few years ago. Best of luck to you all!

  • lmachell February 5, 2014, 8:57 pm

    Thanks Carol!

  • Jodi February 7, 2014, 8:40 pm

    Can’t wait to try this. Glad you were able to hop over to Amsterdam. I went there in April, and had a lovely time. We are leaving Europe this summer too. :( we are sad. Good luck with your move.

  • lmachell February 11, 2014, 8:00 pm

    Thanks Jodi! You too.