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Broccoli Steaks with Marinated Chickpea Salad

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2
Calories: 482kcal
Author: Nisha Vora


  • 2 large heads of organic broccoli
  • Simply Nature 100% Pure Avocado Oil (for roasting)
  • Salt and pepper to taste
  • ⅓ - ½ cup hummus
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons Simply Nature Organic Extra Virgin Olive Oil
  • Zest and juice of 1 medium lemon
  • 2 small cloves garlic, crushed
  • ¼ - ½ teaspoon red pepper flakes


  • Prep the broccoli. Preheat the oven to 450F. Slice off the tough ends of the broccoli and leave about 2 inches of the stalk attached. Starting at the center of each crown, slice the broccoli crowns into thick steaks, about ½-inch thick. Some florets will fall off, but keep those, as you can roast them as well.
  • Transfer broccoli to a baking sheet. Drizzle it with avocado oil and season well with salt and pepper, tossing with your hands to coat.
  • Roast for 12 minutes, then flip the broccoli. Roast for another 10 minutes, or until broccoli is fork tender and nicely browned.
  • Meanwhile, combine the chickpeas with the extra virgin olive oil, lemon zest and juice, crushed garlic, and red pepper flakes. Season with salt and pepper, toss to combine, and adjust seasonings accordingly. You can make this chickpea salad in advance and store, covered, in the fridge, or serve immediately.
  • To assemble, smear some hummus onto each plate. Divide the broccoli steaks onto each plate and serve the marinated chickpea salad on the side.