Broccoli, Chickpea, Sausage Salad.
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1- 15 oz can of Chickpeas, drained
  • 4 Cups of Broccoli Florets
  • 1 al fresco Salad Night Rotisserie Style Chicken Sausage, sliced
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion Powder
  • ½ Tsp. Paprika
  • ½ Tsp. Salt
  • ½ Tsp. Black Pepper
  • 1 Tbsp. Orange zest
  • 2 Tbsp. of Olive Oil, plus more for drizzling
  • 2 Tbsp. of Red Wine Vinegar
  • 2 Tbsp. of Orange Juice
  • 1 Tbsp. of Honey
  • 1 Tsp. of Dijon
  • Salt and Pepper
  • ⅓ Cup of Sliced Almonds
  • ⅓ Cup of Dried Cranberries
  • Wild Rice or Mixed Greens for serving
  1. Preheat oven to 425 degrees.
  2. Arrange drained chickpeas, broccoli florets, and sliced al fresco Salad Night Rotisserie Style Chicken Sausage on a rimmed baking sheet. Drizzle with olive oil over the ingredients and season with the spice mixture: garlic powder, onion powder, paprika, salt and pepper, and orange zest. Roast this mixture in the oven for 25 minutes, tossing the ingredients halfway through.
  3. While the sausage, broccoli and chickpeas roast in the oven, prepare the dressing: combine olive oil, red wine vinegar, orange juice, honey and dijon in a mason jar. Season with salt and pepper before sealing the jar and shaking vigorously to combine.
  4. Remove the baking sheet from the oven and toss with half of the dressing, sliced almonds and dried cranberries.
  5. Divide over mixed greens or wild rice to serve, use remaining dressing over each portion.
Recipe by DomestikatedLife at