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Warm Roasted Broccoli and Chickpea Salad with Goat Cheese and Hazelnuts

Recipe Description: 
Last week's broccoli and goat cheese created the perfect palette from which to create this delicious warm salad. I served it at a dinner party on Friday and it was a big hit. It would be wonderful with cauliflower and without the cheese too. Serves 4
CSA Vegetables: 
Broccoli
Ingredient List: 
1 bunch broccoli , rinsed and trimmed into florettes. 1 15-oz can chickpeas, rinsed and drained. 2 cloves garlic, sliced. 3 tablespoons extra-virgin olive oil, plus more for drizzling. Crushed red-pepper flakes. 2 tablespoons red wine vinegar. Sea salt. 1/4 cup goat cheese (I used the herbed one in last week's share). 2 tablespoons crushed toasted hazelnuts.
Directions: 
Heat oven to 450. In a large bowl, toss the broccoli with 2 T of olive oil. In another bowl toss the chickpeas with the remaining T of olive oil. Place on separate baking sheets and start roasting the broccoli and garlic for about 20 minutes or until slightly crispy. After 10 minutes, add the chickpeas. Remove at approximately the same time. Combine in a bowl with the red pepper flakes, vinegar and salt. Serve on individual plates and garnish with goat cheese and hazelnuts. Serve warm but not hot so cheese does not melt.

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Ari Feldman
July 10, 2012
6:30-8:30

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