vegan
gluten freeHeat the oven
Set your oven to 425° F and let it fully preheat. If you want easy cleanup, line a baking sheet with parchment while the oven heats.
Prep the tray
Cut the Broccoli into small florets and slice the stems into bite-size pieces so they roast evenly. Drain and rinse the Canned Chickpeas, then pat them very dry; cut the Super Firm Tofu into 1-inch cubes or rough chunks and blot off any surface moisture. Toss the broccoli, chickpeas, and tofu with the Olive Oil, Garlic Powder, Mustard Powder, Paprika, a pinch of Sumac if you like, and the Salt until everything is lightly coated.
Roast the vegetables
Spread the mixture out on a baking sheet in a single layer. Roast for 15 minutes, give everything a toss, then roast for 10 minutes more, until the broccoli is crisp-tender and browned at the tips and the chickpeas and tofu look lightly golden.
Whisk the dressing
While the vegetables roast, make the dressing in a small bowl. Finely grate or mince the Garlic, then whisk it with the zest and juice of the Lemon, Extra Virgin Olive Oil, Whole Grain Mustard, Maple Syrup, Oregano, a pinch of salt, and Black Pepper until it looks smooth and emulsified. Taste and adjust with a little more lemon for brightness or maple for sweetness if you want it.
Assemble the salad
Roughly chop the Arugula if needed, or use baby arugula as is, and pile it into a large serving bowl. Add the warm roasted broccoli, chickpeas, and tofu, then sprinkle over the Walnuts, Dried Cranberries, and the optional Hemp Hearts. Drizzle on the dressing, toss gently so the greens stay perky, and finish with a little more salt and pepper if needed before serving.
