Roasted Broccoli with Pistachio-Lemon Crumble
Method
Roast the broccoli: Preheat the oven to 220°C. Place the broccoli and chickpeas on a large baking tray. Toss with half the olive oil, cumin, smoked paprika, salt and black pepper. Roast for 18–20 minutes until the broccoli is deeply golden around the edges and the chickpeas are lightly crisp.
Make the crumble: Meanwhile, combine the pistachios, breadcrumbs, garlic, lemon zest and remaining olive oil in a small bowl. Mix until evenly coated.
Crisp the topping: Spread the pistachio mixture onto a small baking tray and toast in the oven for 5–6 minutes, stirring once, until golden and fragrant.
Assemble: Transfer the roasted broccoli and chickpeas to a serving platter. Drizzle with lemon juice.
Finish: Scatter generously with the pistachio-lemon crumble, pumpkin seeds, parsley and mint. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, increase the chickpeas to 200 g. Roasted broccoli becomes deeply caramelized while chickpeas add protein and satisfying texture. The real star is the pistachio-lemon crumble — crunchy, nutty and bright, it turns a simple vegetable side into something special enough to serve at a dinner party.
Nutrition Facts
Per serving
