As you may already know, I am a huge fan of meal prep. Broccoli is great for this because you can chop the florets ahead of time and it keeps in the fridge for weeks! This super fast and easy salad can be made in a big batch on Sunday night and portioned in containers for easier weekday mornings. It is also a great side dish to bring on the go, whether for picnics, lunch at work, or dinner on the patio.
The star of the show is the roasted broccoli, a power-packed superfood full of fiber, magnesium, folic acid, vitamin A and C. You’ll love the texture and nutrients it adds to the dish. The curry powder brings out savoury flavour of the broccoli, making this a great vegetarian dish where you won’t miss the meat!
Red lentils are also used in the recipe to boost the fiber content and keep you fuller longer. Lentils are great for summer because they’re low in calories and fat and are a great source of protein. For some other scrumptious lentil recipes, check out my Lentil Coconut Curry with Brown Basmati Rice or No Bake Lentil Energy Bars.
This salad is great because it’s SO versatile. For a heartier meal, swap the orzo for brown rice and add grilled tofu or chicken breast. To add a Mediterranean twist, swap the curry powder for equal parts oregano and cumin, then top the finished salad with chopped Kalamata olives and crumbled feta cheese. Want a great way to eat it warm? Add one diced yellow onion to the chickpeas and broccoli before roasting and omit the lemon juice and parsley.
Quick, healthy and delicious! What more could you ask for?