Roasted Broccoli and Chickpea Salad

Ingredients

• 400 g broccoli, cut into small florets with thinly sliced tender stems
• 240 g canned chickpeas, drained and rinsed weight
• 25 g olive oil, divided
• 20 ml lemon juice
• 5 g Dijon mustard
• 8 g black sesame seeds
• 3 g fine salt
• 1/4 tsp ground black pepper

Let’s make it

1. Heat the oven to 425°F / 220°C. Pat the chickpeas dry and place on a large baking tray with the broccoli.
2. Toss the broccoli and chickpeas with 20 g olive oil, 2 g salt and the pepper. Spread into a single layer and roast for 20–25 minutes, turning once, until the broccoli is tender and lightly browned.
3. While the vegetables roast, whisk the lemon juice, mustard, remaining 5 g oil and remaining 1 g salt in a serving bowl.
4. Add the warm broccoli and chickpeas and toss gently to coat. Scatter with the black sesame seeds and divide between two bowls.