Roasted Chickpeas and Broccoli with Feta

Roasted Chickpeas and Broccoli with Feta

Symptom check-in

POTS: None.

Vestibular migraine: None.

Lupus:  My joints were so swollen on Tuesday morning that I couldn't make a fist properly. Definitely need to adjust to my post-grad work hours!

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Chickpeas are rich in plant protein and fiber which support immune regulation; broccoli is one of the most anti-inflammatory vegetables available and high in vitamin K which supports joint health; olive oil adds healthy fats that help reduce systemic inflammation

Ingredients (makes 1 serving)

Roasted chickpeas and broccoli

• 1 can chickpeas, drained and rinsed

• 2 cups broccoli florets

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• Red pepper flakes

• Salt and black pepper

To finish

• 60g feta, crumbled

• Drizzle of olive oil

• Black pepper and red pepper flakes

Steps

1. Dry the chickpeas — This is the most important step for getting them crispy. Drain and rinse the chickpeas then spread them on a clean kitchen towel and pat completely dry. Roll them around a bit to get the skins off — the skins make them soggy in the oven so remove as many as you can. Leave them out for 10 minutes to air dry further if you have time.

2. Roast everything — Preheat oven to 425°F. Toss the dried chickpeas and broccoli florets separately in olive oil, garlic powder, paprika, red pepper flakes, salt, and pepper. Spread on a baking sheet with the chickpeas on one half and the broccoli on the other — they need slightly different timing. Roast for 20 minutes then remove the broccoli if it's charred and tender at the edges. Give the chickpeas another 5 to 10 minutes until they're golden and have a little crunch on the outside.

3. Combine — Tip the roasted chickpeas and broccoli into a wide bowl while still warm. Toss gently together.

4. Finish — Crumble the feta generously over the top. Drizzle with a little more olive oil and finish with a crack of black pepper and a pinch of red pepper flakes. Eat it warm — the feta softens slightly from the heat of the chickpeas and that's exactly what you want.