Author Notes
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
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Ingredients
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29 ounces
canned chickpeas or 2 cups cooked chickpeas
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2 cups
Fresh or frozen broccoli florets
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1
each red, orange and yellow pepper
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1
each lemon, lime and orange
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1/2 teaspoon
salt
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1 teaspoon
each garlic and onion powder
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1/2 teaspoon
red pepper flakes
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1 teaspoon
olive oil
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1 tablespoon
dill
Directions
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Line a sheet pan with parchment paper, preheat oven to 350 degrees. Spread the cooked chickpeas across the pan.
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Chop the peppers into approximately 1-inch pieces and spread across the pan.
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Spread the broccoli across the pan. Zest the citrus and also spread across the pan.
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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.
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Sprinkle the seasonings, salt and olive oil across the pan, and roast for 20-25 minutes, rotating halfway through.
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