Roasted Broccoli Chickpea Arugula Salad

This vibrant salad combines the nutty flavors of roasted broccoli and chickpeas with peppery arugula, topped with a sweet and tangy balsamic dressing.

Ingredients:

• 2 cups broccoli florets
• 1 can 15 oz chickpeas, drained and rinsed
• 2 cups arugula
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

On a baking sheet, toss broccoli florets and chickpeas with 1 tablespoon olive oil, salt, and pepper

Roast in the preheated oven for 20-25 minutes until broccoli is tender and slightly browned

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing

In a large bowl, combine roasted broccoli and chickpeas with arugula

Drizzle the dressing over the salad and toss gently to coat

Sprinkle sliced almonds on top before serving