Roasted Broccoli & Chickpeas With Pesto

8m
Prep Time
15m
Cook Time
23m
Ready In


"A quick and easy vegetarian meal using a store-bought cheat. From Prevention Magazine."

Original is 4 servings

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


No special items needed.

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