Roasted Broccoli & Chickpeas With Pesto
Recipe: #17888
March 09, 2015
"A quick and easy vegetarian meal using a store-bought cheat. From Prevention Magazine."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (251.3 g)
- Calories 161.2
- Total Fat - 6.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 3.4 mg
- Sodium - 192.2 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 6.9 g
- Sugars - 6 g
- Protein - 8.6 g
- Calcium - 143 mg
- Iron - 2.3 mg
- Vitamin C - 115.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Toss broccoli and chickpeas with the olive oil. Add salt and pepper to taste.
Step 2
Transfer to a baking sheet. Roast at 425˚ for 12 to 15 minutes, or until broccoli is crispy and lightly browned.
Step 3
Transfer to a large bowl. Add the pesto and toss to coat. Serve warm.
OPTIONAL: Shave some parmesan over the top right before serving.
Tips & Variations
No special items needed.
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