Roasted Broccoli Steaks and Chickpeas with Yogurt Sauce
Roasting broccoli gives it an addicting caramelized flavor, making it an unforgettable dinner. Try my roasted broccoli steaks and chickpeas with yogurt sauce for a meatless meal!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Entree
Ingredients
Broccoli
- 1 head of broccoli, about 12 oz
- 2 TBS olive oil
- 2 garlic cloves, minced
- 1/4 tsp each: salt, black pepper, red pepper flake
Chickpeas
- 1 cup cooked chickpeas
- 1 tsp olive oil
- 1/4 tsp each: onion powder, garlic powder,
- 1/8 tsp each: salt, black pepper, paprika
Yogurt sauce
- 1/2 cup plain Greek yogurt
- 1 garlic clove, minced
- 1/2 tsp red wine vinegar
- Pinch salt and pepper
To serve
- 1 1/2 cups cooked pearled barley
Instructions
- Preheat oven to 425 F.
Broccoli
- Cut broccoli head in half. Slice off the side of each half to create a 1/2 inch steak. Combine the 2 steaks, and the remaining florets in a large bowl.
- Whisk together olive oil, garlic, and broccoli seasonings. Pour over broccoli and toss until well coated. Transfer broccoli to a parchment lined baking sheet. Arrange using about 2/3 of the sheet so that the broccoli is not touching.
Chickpeas.
- Roll chickpeas between 2 pieces of paper towel to get them as dry as possible. Toss with olive oil.
- Transfer chickpeas to the remaining third of the parchment lined baking sheet. Bake the chickpeas and broccoli in the oven for 10 minutes. Flip broccoli and toss chickpeas, and roast 10 more minutes.
- Immediately when the chickpeas come out of the oven toss them with the spices in a medium bowl.
Yogurt sauce
- Meanwhile, combine all ingredients for the yogurt sauce. Set aside.
To serve
- Place 3/4 cup barley on 2 plates. Top with chickpeas, a broccoli steak, and a few florets. Serve with yogurt sauce.
Notes
If you don’t use pre-cooked pearled barley, this recipe will take significantly longer. I made a large batch of barley over the weekend to use throughout the week. Rinse cooked barley, and toss with a little olive oil to keep it from sticking together.