lemony broccoli-chickpea bowls

a dinner favorite of mine for years!
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lemony broccoli-chickpea bowls

Here’s a fun fact that some of you may not know: My twin sister and I used to have a food blog called double thyme. (Well technically it still exists, but we haven’t posted in….years). The point is, these lemony broccoli-chickpea bowls, adapted from The Love and Lemons Cookbook, were by far the most popular recipe on the site.

The premise is simple and super adaptable: cook some pasta or a grain, make a sauce while the veggies roast, and stir it all together for a hearty vegetarian meal. Specifically, this one has you crisp up chickpeas alongside broccoli, the pasta of choice is pearl couscous, and the sauce is a chopped pesto with basil, lemon, and toasty walnuts.

Don’t hesitate to put your own spin on this recipe, swapping in different herbs or veggies or grains. I know you’ll love it no matter how you make it.

see it in action…

lemony broccoli-chickpea bowls

serves 4

Ingredients

  • 1/2 cup walnuts
  • 2 small heads broccoli (~1 1/4 lbs), trimmed
  • 1 (15.5 ounce) can chickpeas
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • freshly-ground black pepper
  • 1 cup dry Israeli (pearl) couscous (or pasta/grain of choice)
  • 1/2 cup tightly-packed fresh basil leaves, finely chopped (about 2 tablespoons)
  • 1 small clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon capers (or chopped Castelvetrano olives – yum!)
  • grated Parmesan cheese, for serving

Instructions

  • Heat the oven to 350°F. Toast the walnuts on a baking sheet until browned and fragrant, 7 to 8 min. Transfer to a bowl or cutting board. Increase oven temp. to 425°F. DON’T FORGET THIS!
  • Meanwhile, cut the broccoli into bite-size florets. Trim off the tough parts of the stem; discard. Slice the stem crosswise into ~1/4-inch pieces. Drain the chickpeas in a colander but DO NOT RINSE. Place paper towels on the now-empty baking sheet (careful, it will be hot), then pour chickpeas over top. Blot dry; discard paper towels.
  • Add broccoli florets and stems to pan. Drizzle everything with 2 tablespoons of the oil and season with salt and several grinds black pepper. Toss to coat and arrange in a single layer. Roast, tossing everything towards the end of the cook time, until crispy, 25 to 30 minutes.
  • While that’s roasting: Cook the couscous in a medium pot according to package directions. Add the basil, garlic, red pepper flakes, zest and juice of 1 lemon, and remaining 1 tablespoon oil in a small bowl. Chop the walnuts and add half. Stir to combine; season with s&p.
  • Add the broccoli and chickpeas to the couscous along with the capers and remaining walnuts. Stir in half the sauce.
  • Divide between bowls and top each with Parmesan and a drizzle of remaining sauce.
Adapted from the Love and Lemons cookbook. 

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