When I am rushing to get things ready for a dinner party, I often want to make a couple sides that can be served at room temperature to save oven space and time at the last minute. I adapted this BHG broccoli recipe by adding chickpeas and feta – it’s a super easy (and very tasty) vegetarian side. I prefer my broccoli roasted because I love the crispy edges- I could eat this stuff like popcorn (well, almost!)
Roasted Broccoli with Chickpeas and Feta
- 1 pound broccoli, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/4 teaspoon coarse sea salt
- 1 (15 oz.) can of chickpeas (a.k.a. garbanzo beans)
- 1/2c crumbled feta
1.) Lay your broccoli florets on a baking sheet. Drizzle with 2 T of the olive oil and a pinch of sea salt. Roast at 450 degrees F for 10 to 15 minutes, until the edges become slightly brown and crispy.
2.) Let the broccoli cool for 5 minutes then combine in a bowl with the feta, drained chickpeas and remaining 1 T olive oil. Toss and salt to taste. Serve warm or at room temperature.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
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