Recipe Instructions:
Equipment
Lemon Zester
Lemon Lime Squeezer
baking sheet pan
Ingredients
1 bunch broccolini (about 1 pound)
2 Tablespoons olive oil divided
1 lemon zest and juice, divided
salt and pepper to taste
453 g chickpeas (15 ounces or 1 ½ cups cooked) rinsed and drained (See Notes)
1 teaspoon smoked paprika
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easier cleanup, if desired.
FOR THE BROCCOLINI:
Trim the ends of the broccolini and halve any thick stems. Place the broccolini on one half of the baking sheet. Use your hands to coat the broccolini with 1 tablespoon olive oil, salt and pepper (to taste), and half the lemon juice.
FOR THE CHICKPEAS:
In a medium bowl, toss the chickpeas with the remaining 1 tablespoon olive oil, salt (to taste), the smoked paprika, and the remaining lemon juice. Spread out the chickpeas on the other half of the baking sheet next to the broccolini in a single layer.
Place the sheet pan in the oven and roast the broccolini and chickpeas for 20-25 minutes, tossing each half way through roasting, until the broccolini is tender and lightly browned.
Garnish with lemon zest and enjoy!
Notes
If you can't find broccolini, broccoli florets can be used instead. Or try your favorite vegetables like cauliflower, Brussels sprouts, or asparagus.
If you have extra time, rub the chickpeas with a kitchen towel to remove the outer skins. This is strictly optional, but some people prefer the smoother texture that results in removing the skins.
