Tzatziki, Roasted Broccoli& Marinated Chickpeas

Preheat the oven to 350°F (350°F) and line a baking sheet with parchment paper.

Trim the purple sprouting broccoli into bite‑size florets; place them in a bowl.

Season the broccoli with a pinch of salt, a pinch of black pepper, 1 tbsp smoked paprika, 1 tbsp dried oregano, and 1 tbsp garlic powder. Drizzle with 2 tbsp olive oil and toss until evenly coated.

Spread the seasoned broccoli in a single layer on the prepared baking sheet and roast for 10–15 minutes, stirring halfway through, until tender and lightly charred.

While the broccoli roasts, grate the cucumber, place it in a clean kitchen towel, and squeeze firmly to remove excess moisture.

In a medium bowl combine the drained cucumber, 250 g Greek yoghurt, the minced garlic clove, 15 g chopped mint, and the juice of half a lemon (reserve the zest). Season with salt and pepper to taste, then set the tzatziki aside to let flavors meld.

Rinse and drain the canned chickpeas (if using cooked chickpeas, ensure they are well‑drained). Transfer to a mixing bowl.

Add the finely diced red onion, finely diced red chilli, the remaining half‑lemon juice and zest, 15 g chopped parsley, and 2 tbsp extra‑virgin olive oil to the chickpeas. Season with salt and pepper, then toss gently to coat. Let the chickpea salad rest while the broccoli finishes roasting.

When the broccoli is done, remove it from the oven and let it cool for 2 minutes.

To assemble, spread the prepared tzatziki evenly on the bottom of each serving plate.

Arrange the roasted broccoli on top of the tzatziki, then spoon the marinated chickpea mixture over the broccoli.

Finish with a final drizzle of extra‑virgin olive oil and, if desired, a sprinkle of additional fresh mint or parsley.

Serve immediately with crusty bread and a simple green salad for a complete meal.