The beauty of this dish, and my trick, is how the citrus zest, segments and juice provide such wonderful flavor and fragrance that you need little salt or oil. It's yummy hot or cold, and a great base for Springtime or Summer pasta salad. —Lauren Bradford
6 as a side
canned chickpeas or 2 cups cooked chickpeas
Fresh or frozen broccoli florets
each red, orange and yellow pepper
each lemon, lime and orange
each garlic and onion powder
red pepper flakes
In This Recipe
Line a sheet pan with parchment paper, preheat oven to 350 degrees. Spread the cooked chickpeas across the pan.
Chop the peppers into approximately 1-inch pieces and spread across the pan.
Spread the broccoli across the pan. Zest the citrus and also spread across the pan.
Carefully remove the pith from the citrus fruits and remove the segments. Spread across the pan. Squeeze out all excess juice from what remains after removing the segments across the pan.
Sprinkle the seasonings, salt and olive oil across the pan, and roast for 20-25 minutes, rotating halfway through.