This roasted broccoli salad combines crispy broccoli and chickpeas with tangy goat cheese, tart dried cherries and crunchy pumpkin seeds for a flavorful, fiber-rich side dish.
Instructions
- Preheat air fryer to 390°F (or oven to 425°F).
- In a bowl, toss broccoli and chickpeas with olive oil, salt, and pepper.
- Cook: In the air fryer: Cook for 10 minutes, stir, then cook an additional 4–8 minutes until lightly browned and crisp. Or in the oven: Roast for 10 minutes, stir, then roast an additional 4–8 minutes until caramelized.
- Transfer cooked veggies to a large bowl. Add lemon zest and juice, and toss well.
- Add dried cherries, pumpkin seeds, and crumbled goat cheese.
- Serve warm or chilled.
Credit:
Recipe submitted as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
