Roasted Broccoli and Chickpea Salad

Ingredients

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• Chickpeas in Water Chickpeas in Water 200g 1 cup
• Broccoli Broccoli 1 head 1 head
• Olive Oil Olive Oil 4 tbsp 4 tbsp
• Dried Oregano Dried Oregano 1 tsp 1 tsp
• Feta Cheese Feta Cheese 40g 1/4 cup
• Lettuce Lettuce 75g 1 cup
• Red Wine Vinegar Red Wine Vinegar 60ml 1/4 cup
• Garlic Garlic 1 clove 1 clove
• Ground Nutmeg Ground Nutmeg 1/4 tsp 1/4 tsp

Instructions

1. 1.Preheat oven to 200c.
2. 2.Finely chop broccoli florets only, drizzle with olive oil, salt and pepper and roast for 15min, add to a bowl and cool while you prepare the salad.
3. 3.Drain and rinse chickpeas.
4. 4.Whisk together 2 tbsp olive oil, red wine vinegar and nutmeg. Pour the dressing into a glass jar with a lid.
5. 5.Add remaining ingredients in layers, starting with the chickpeas, broccoli, feta, cranberries and lettuce.
6. 6.Shake jar and enjoy immediately, or refrigerate for up to three days.

Nutritional Information

• Calories:
  557
• Fat:
  42g
• Sodium:
  1741mg
• Carbs:
  21g
• Sugar:
  2g
• Protein:
  23g