Roasted Broccoli Salad
Prep Time: 5
Cook Time: 40
3 broccoli crowns, cut into florets1 red bell pepper, seeded and sliced1 small red onion, sliced2 tablespoons olive oil1/2 teaspoon saltPinch cumin seedsPinch crushed red pepper flakesOne 14-ounce can chickpeas, drained2 tablespoons crumbled feta cheese1/2 teaspoon red wine vinegar or to taste
1. Preheat the oven to 425˚F. In a large bowl, toss together the broccoli, red pepper, onion, salt, cumin and red pepper flakes. Spread the vegetables on a rimmed baking sheet and roast, tossing a few times, for 30 minutes. Set the bowl aside for later.2. Add the chickpeas and continue to roast until the broccoli is browned and tender, about 10 more minutes.3. Return the roasted vegetables to the bowl and toss with the crumbled cheese and vinegar to taste. Serve at any temperature. Find more out more about this recipe on Mom Appetit's blog.