Roasted Broccoli + Chickpeas

Roasted Broccoli + Chickpeas |

Do you roast broccoli? What about chickpeas? If you don't, you should start. Both are very roastable. You might have roasted chickpeas straight into snack territory before, but if you stop about halfway they'll be toasty on the outside and creamy on the inside, perfect for adding to salads. Roasted broccoli gets so nutty and crispy any bad broccoli memories you've been harboring will be instantly erased. This week I discovered that the two can do even more when sharing a sheet pan, namely make you dinner in one fell swoop. Roasted together the results are everything January should be - virtuous, warming, and restorative. All that and there's only one pan to clean up. If one of your new year's resolutions is to dirty fewer dishes this is a good place to start.

Roasted Broccoli + Chickpeas |
Roasted Broccoli + Chickpeas |
Roasted Broccoli + Chickpeas |
Roasted Broccoli + Chickpeas|
Roasted Broccoli + Chickpeas |
Roasted Broccoli + Chickpeas |


  • 1 head broccoli or broccolini
  • 1 15 oz. can chickpeas, drained
  • 1 radish, thinly shaved
  • 6 oz feta, crumbled (see this post for my suggestions on scouting out good feta)
  • 1/4 cup olive oil
  • Lemon wedge
  • Salt + pepper


  • Preheat oven to 400 degrees
  • Trim broccoli and cut into small florets
  • In a bowl toss together broccoli, chickpeas, olive oil, salt and pepper until well coated
  • Spread on a baking sheet and pop in the oven to roast
  • At the 15 minute mark, use a spatula to toss
  • Return to oven and roast for another 15 minutes
  • When done chickpeas will be browned and toasted on the outside but still creamy on the inside; broccoli stems will be easily pierced with a fork and florets will be crispy
  • Transfer broccoli and chickpeas to a serving platter and scatter with radish and feta
  • Garnish with a squeeze of lemon and serve

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Lemon Tahini Dressing (+ Veggie Bowl)

Veggie Bowl and Lemon Tahini Dressing |
On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon.

That night he had a stomach ache.
— The Very Hungry Caterpillar

My office has a lovely tradition whenever one of our colleagues welcomes a new baby. Everyone brings a favorite childhood book to build the baby his or her very own library. It was for this reason that I found myself holed up last week catching up on a few classics: The Snowy Day, Old Bear, and that imperishable favorite, The Very Hungry Caterpillar. (No need to fret, mom, I was simply the designated book collector, not the parent-to-be). 

Sifting through children's books is a first-rate way to spend an afternoon. I need to pencil it in more often. Sure there's the nostalgic value and the dreamy illustrations. But it's the simple, headline-free instructions for daily living that I need more of. For instance, if you're not familiar with The Very Hungry Caterpillar, (or if it's been a while), the book is about a wee caterpillar who is born with an insatiable appetite. As if programmed he chomps through everything in front of him. See? We can identify already. Within a week our caterpillar friend learns that good things upon good things will eventually produce diminishing returns in the form of a belly ache. With the parade of holidays and parties, parties and holidays I've endured over the last month I'm right there with the little guy. This is a meal to counteract the indulgence. Vibrant, crunchy things drenched in rich tahini sauce is atonement in a bowl, and it's not even January yet.

Gosh, I think I've earned myself a cookie.

Lemon Tahini Dressing |
Veggie Bowl with Tofu |
Veggie Bowl + Lemon Tahini Dressing |

Lemon Tahini Dressing


  • 3 cloves garlic, smashed into a paste
  • Juice of one lemon
  • 1 tsp. honey
  • 1/2 cup tahini
  • 4 Tbs. warm water
  • Dash cayenne
  • Salt + Pepper


Whisk or puree all ingredients until smooth. You may need more water (add 1 Tbs. at a time) to achieve a pourable consistency. Let sit for a bit for the flavors to meld.

Use as a dressing for salad or vegetables of your choice. This veggie bowl contains roasted sweet potatoes, shredded cabbage, blanched broccoli, diced tofu, spanish peppers, and sesame seeds.