Broccoli and Tomato Salad with Croutons
A quick, crunchy salad with roasted broccoli, juicy tomatoes, crispy croutons, and creamy chickpeas in a simple dressing. Perfect for a light lunch or side dish.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 1 head broccoli
- 1 cup cherry tomatoes
- 1 can (15 oz) canned chickpeas
- 1 cup croutons
- ½ cup plain yogurt
- 2 tbsp olive oil
Instructions
- 1
Cut the 1 head broccoli into small florets and halve the 1 cup cherry tomatoes. Drain and rinse the 1 can chickpeas.
- 2
In a large bowl, toss the broccoli with 1 tbsp olive oil and a pinch of salt. Microwave on high for 3 minutes until bright green and tender-crisp.
- 3
In a small bowl, mix the 0.5 cup yogurt with the remaining 1 tbsp olive oil and a pinch of salt to make a creamy dressing.
- 4
Add the warm broccoli, tomatoes, chickpeas, and 1 cup croutons to the dressing. Toss gently to coat everything.
- 5
Serve immediately, garnished with fresh herbs like parsley or basil if you have them.
Tools you’ll need
- Large bowl
- Small bowl
- Knife
- Cutting board
- Microwave-safe dish
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