By Casa de Suna
Published Nov 30
A sheet pan salad is our perpetual go-to when we’re short on time but craving a healthy meal.
This charred broccoli, chickpea, kale, and feta dish comes together in just 20 minutes while packing in calcium, protein, vitamins, and antioxidants. It’s the perfect dinner for those nights you get home late or simply don’t feel like making an effort in the kitchen. Minimal work, maximum payoff.
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How to Make It
Difficulty: Easy
Overall Time: 20 min
Prep Time: 15 min
Cook Time: 5 min
Serves: 4
INGREDIENTS
- 1 head broccoli, thick stalks peeled and trimmed
- 1 bunch Tuscan kale
- 1 can (19 fl oz/540 ml) chickpeas, drained and rinsed
- 1 cup feta, broken into 1-in chunks
- 1 lemon, cut in half
- 6 tbsp extra-virgin olive oil, divide
- 4 green onions
- 2 tbsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ⅓ cup coarsely chopped parsley leaves
- ⅓ cup coarsely chopped dill fronds
- Maldon salt or flaky sea salt
- Freshly ground black pepper
INSTRUCTIONS
- Position rack in top third of oven. Preheat the broiler on low.
- Separate broccoli into florets and cut stems into 2 ½-in lengths. Tear kale leaves into large pieces, discard thick spines. Cut each green onion into 4 pieces horizontally.
- Toss broccoli, chickpeas, feta, and lemon halves in 4 tbsp of oil on a large baking sheet. Transfer to the oven and broil, watching closely and stirring halfway through, until broccoli and feta begin to brown, about 10 minutes.
- Remove from the oven and stir in kale and green onions. Broil until broccoli, feta, and chickpeas are golden-brown and kale is slightly charred. Remove from the oven and let cool slightly.
- Transfer lemon halves to a cutting board when cool enough to handle. Remove seeds and squeeze lemon juice and pulp into a small bowl. Whisk in mustard and remaining 2 tbsp oil. Drizzle over the baking sheet. Toss to combine.
- Arrange salad on a large platter. Garnish with parsley and dill. Sprinkle with salt and freshly ground black pepper.
How to enjoy it
Asparagus or broccolini can be substituted for broccoli.
