Created by JostLori on March 9, 2015
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.