Go Back

Curried Chickpeas with Crispy Broccoli and Quinoa

Prep Time15 mins
Cook Time30 mins
Course: Main Course, Salad
Servings: 2 servings


  • 1 cup tri color quinoa - cooked
  • 1 can chickpeas - rinsed
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1 head broccoli
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup olive oil
  • 1 cup sprouts
  • ¼ red onion - sliced
  • 1 cup spinach
  • 1 tbsp sesame seeds


  • Preheat the oven to 350 degrees.
  • Toss the chickpeas with about 2 tbsp olive oil, curry powder, turmeric & pepper. Lay out on a lined baking sheet & roast for about 25 minutes, shuffling them around halfway through. Take them out once they are just starting to get crispy.
  • Cut the broccoli head into florets and toss in about 2 tbsp olive oil, salt and pepper (make sure the oil coats the “leafs” of each floret). Lay out evenly on a baking sheet and bake for about 30 minutes, flipping them halfway. Take them out once the edges are nice a crispy.
  • Toss the roasted chickpeas and broccoli with quinoa, the rest of the olive oil & the remaining ingredients! Enjoy!