Last updated on June 7th, 2024
Roasted broccoli and chickpeas are a simple, affordable, and healthy weeknight meal. Roast the ingredients on a single sheet pan, and your dinner’s ready in less than 30 minutes! This easy recipe is a major time saver on busy nights, and fool-proof when you’re at a loss for what to make for dinner. No time to waste—let’s get to it!
Can You Roast Frozen Broccoli?
Absolutely! You can roast 10 ounces of frozen broccoli in place of fresh broccoli florets. You don’t even need to thaw the frozen broccoli first. Open the bag, spread the frozen broccoli on the sheet pan, and continue with the roasting instructions below.
Roasted Broccoli and Chickpeas Variations
Squeeze fresh lemon juice over the broccoli.
Serve over gluten-free pasta or with whole grains like rice or quinoa.
If cheese is your thing, top it off with Parmesan or feta.
Or keep it vegan with nutritional yeast.
Serve with prepared macaroni and cheese.
Substitute Romanesco for the broccoli.
Spice it up with turmeric.
The variations are endless for this versatile meal!
Step up your broccoli recipe repertoire with roasted broccoli and celery root!
Roasted Broccoli and Chickpeas Recipe
Ingredients
- 6 cups broccoli florets
- 2 (15-ounce) cans chickpeas, drained and rinsed
- Olive oil spray
- 1 teaspoon salt
- ½ teaspoon ground pepper
Instructions
Preheat oven to 420°. Line a sheet pan with parchment paper, and spray with olive oil.
Place broccoli in a single layer on half the sheet pan, and chickpeas on the other half. Spray with olive oil and sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until the broccoli and chickpeas turn golden brown.
Store chilled in an airtight container for up to 4 days.
MAKES 6 SERVINGS
Roasted Broccoli and Chickpeas
Ingredients
- 6 cups broccoli florets
- 2 (15-ounce) cans chickpeas, rinsed and drained
- Olive oil spray
- 1 teaspoon salt
- ½ teaspoon ground pepper
Directions
- Preheat oven to 420°. Line a sheet pan with parchment paper and spray with olive oil.
- Place broccoli in a single layer on half the sheet pan, and chickpeas on the other half. Spray with olive oil and sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until the broccoli and chickpeas turn golden brown.
- Store chilled in an airtight container for up to 4 days.
What's your favorite meal on a busy weeknight? Is it quick, affordable and nutritious like roasted broccoli and chickpeas?
Sheet-pan meals are the best! Thanks for all the alternatives offered.
My pleasure! I’ll add more as we come up with them.