---
title: Roasted Broccoli & Za'atar Chickpeas
servings: 4
course: main
source:
  name: Rainbow Plant Life Spring Veggies Meal Plan 1
  author: Nisha Vora
prep time: 15 minutes
cook time: 13 minutes
diet: Vegan
nutrition:
  calories: 413 kcal
  fat: 20 g
  carbohydrates: 44 g
  sugar: 4 g
  protein: 17 g
  fiber: 15 g
  sodium: 704 mg
tags: [main, broccoli, zaatar, chickpeas, vegan, meal-prep]
---

Gather: @of chickpeas{2}(15-ounce / 425g), @extra virgin olive oil{4%tbsp}(divided), @Kosher salt and freshly cracked black pepper, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @za'atar{4%tsp}(see Note), @broccoli{1.5%lb}(cut into medium-sized florets and stems thinly sliced), @./components/Lemon Yogurt Sauce{0.75%cup}(from meal prep), @./components/Quick Pickled Chiles and Shallots{4%forkful}(from meal prep), @For serving: Crusty bread or pita to serve{4}.

Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC. Grab two rimmed sheet pans.

Drain and rinse the chickpeas, then spread out on a large kitchen towel and gently pat to dry. If you want even crispier chickpeas, run them in a salad spinner for several rounds, then pat dry.

Add the chickpeas to a rimmed sheet pan. Toss with 2 tbsp olive oil, 1-1 1/2 tsp kosher salt, and a generous amount of pepper. (If your za'atar has salt, use the lower amount here.) Add the cumin, coriander, and za'atar, and toss again. Spread out in a single layer.

Spread out the broccoli florets and stems on another rimmed sheet pan. Drizzle with about 2 tbsp olive oil. Season with kosher salt and pepper to taste, and toss well.

Place the chickpeas on the top rack and the broccoli on the bottom. Roast for ~{20%minutes}, then toss the broccoli around and shake the pan of chickpeas. Roast for another 5 minutes, or until the broccoli is browned in spots and tender, and the chickpeas are browned in spots and crisp.

While everything roasts, toast your bread and prepare your side salad (if you’re making one).

To assemble: Schmear some Lemon Yogurt Sauce on the bottom of plates, then divide the roasted chickpeas and broccoli on top. Spoon on some of the Quick Pickled Chiles and Shallots, including a few spoonfuls of the pickling liquid. Scoop up with toasted bread. Serve with your side salad, if you made one.

> If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe.
> Storage: Store the chickpeas and broccoli separately in the fridge for about 4 days. Reheat the broccoli and chickpeas with a touch of oil in a hot frying pan over medium heat for 4 to 6 minutes, flipping halfway through. Assemble as listed in the last step before serving.
> Nutrition boost: Serve with whole wheat sprouted bread. Add some broccoli sprouts and/or sauerkraut on top of the meal for more veggies. Or, top the dish with pepitas or chopped roasted pistachios. For extra protein, add cubed tofu on top (store-bought or homemade baked tofu).
> Shortcut: Use pre-cut broccoli florets.