@starinfinitefood: ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING! Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet. And somehow completely addictive. Using @La Tourangelle always! It is the best quality out there ☝️Save for your next dinner rotation. • For the broccoli: 3 heads Broccoli, finely chopped 2 tbsp La Tourangelle olive oil 1/2 tsp salt Pepper to taste 3 cups kale, finely chopped • For the dressing: 5-6 tbsp water 2 tbsp tahini 3 medjool dates 1/4 cup La Tourangelle olive oil Juice of 1 lemon Zest of 1/2 lemon 1 tbsp balsamic vinegar 1/2 tsp salt Pepper to taste 1/2 tsp dried oregano • For the crunch: 1 can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1 oz Parmesan cheese, shredded 1/2 tsp paprika 1/2 tsp garlic powder 1/4 cup cashews 3 tbsp chopped fresh dill 3 tbsp chopped scallions • 1️⃣Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside. 2️⃣Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. 3️⃣Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp. 3️⃣Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 4️⃣Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy. #broccoli #saladsoftiktok #homecooked #glutenfree #healthycooking

Caitlin Latessa-Greene

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Region: US

Wednesday 04 March 2026 01:09:00 GMT