Tzatziki, Roasted Broccoli & Marinated Chickpeas
A vibrant bowl that layers creamy tzatziki, smoky roasted broccoli, and tangy chickpea salad for a protein‑rich Mediterranean dinner. The dish combines fresh herbs, lemon, and spices for bright, satisfying flavor.
Maker: ALFIE STEINER
From: Instagram(view original)
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Cooking context
35 min estimated total time for 2 servings.
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Ingredients
- 7 1/10 oz purple sprouting broccoli
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 8 4/5 oz Greek style yoghurt
- 0.5 piece cucumber
- 1 piece garlic clove
- 0.53 oz fresh mint
- 0.5 piece lemon
- 14 oz chickpeas
- 0.5 piece red onion
- 0.5 piece red chilli
- 0.53 oz fresh parsley
- 2 tbsp extra virgin olive oil
- salt
- black pepper
Instructions
- 1Preheat the oven to 356°F (350°F) and line a baking sheet with parchment paper.
- 2Trim the purple sprouting broccoli into bite‑size florets; place them in a bowl.
- 3Season 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.
- 4Spread 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.
- 5While the broccoli roasts, grate the cucumber, place it in a clean kitchen towel, and squeeze firmly to remove excess moisture.
- 6In 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.
- 7Rinse and drain the canned chickpeas (if using cooked chickpeas, ensure they are well‑drained). Transfer to a mixing bowl.
- 8Add 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.
- 9When the broccoli is done, remove it from the oven and let it cool for 2 minutes.
- 10To assemble, spread the prepared tzatziki evenly on the bottom of each serving plate.
- 11Arrange the roasted broccoli on top of the tzatziki, then spoon the marinated chickpea mixture over the broccoli.
- 12Finish with a final drizzle of extra‑virgin olive oil and, if desired, a sprinkle of additional fresh mint or parsley.
- 13Serve immediately with crusty bread and a simple green salad for a complete meal.
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Frequently asked questions
- How long does it take to make Tzatziki, Roasted Broccoli & Marinated Chickpeas?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Tzatziki, Roasted Broccoli & Marinated Chickpeas recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tzatziki, Roasted Broccoli & Marinated Chickpeas recipe come from?
- It was shared by ALFIE STEINER on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.