How long does it take to make Tzatziki, Roasted Broccoli & Marinated Chickpeas?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Tzatziki, Roasted Broccoli & Marinated Chickpeas recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Tzatziki, Roasted Broccoli & Marinated Chickpeas – 35-Minute Recipe

Name: Tzatziki, Roasted Broccoli & Marinated Chickpeas – 35-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 200 g purple sprouting broccoli; 1 tbsp smoked paprika; 1 tbsp dried oregano; 1 tbsp garlic powder; 2 tbsp olive oil; 250 g Greek style yoghurt; 0.5 piece cucumber; 1 piece garlic clove; 15 g fresh mint; 0.5 piece lemon; 400 g chickpeas; 0.5 piece red onion; 0.5 piece red chilli; 15 g fresh parsley; 2 tbsp extra virgin olive oil; salt; black pepper

A vibrant bowl that layers creamy tzatziki, smoky roasted broccoli, and tangy chickpea salad for a protein‑rich Mediterranean dinner. The dish combines fresh herbs, lemon, and spices for bright, satisfying flavor.

Recipe by ALFIE STEINER· Structured by ReelsMeals

From: Instagram(view original)

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Tzatziki, Roasted Broccoli & Marinated Chickpeas – 35-Minute Recipe

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

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Cooking context

35 min estimated total time for 2 servings.

Explore related saves

Dinner Mediterranean Vegetarian Healthy

Ingredients

7 1/10 oz purple sprouting broccoli
1 tbsp smoked paprika
1 tbsp dried oregano
1 tbsp garlic powder
2 tbsp olive oil
8 4/5 oz Greek style yoghurt
0.5 piece cucumber
1 piece garlic clove
0.53 oz fresh mint
0.5 piece lemon
14 oz chickpeas
0.5 piece red onion
0.5 piece red chilli
0.53 oz fresh parsley
2 tbsp extra virgin olive oil
salt
black pepper

Instructions

1
Preheat the oven to 356°F (350°F) and line a baking sheet with parchment paper.
2
Trim the purple sprouting broccoli into bite‑size florets; place them in a bowl.
3
Season the broccoli with a pinch of salt, a pinch of black pepper, 1 tbsp smoked paprika, 1 tbsp dried oregano, and 1 tbsp garlic powder. Drizzle with 2 tbsp olive oil and toss until evenly coated.
4
Spread the seasoned broccoli in a single layer on the prepared baking sheet and roast for 10–15 minutes, stirring halfway through, until tender and lightly charred.
5
While the broccoli roasts, grate the cucumber, place it in a clean kitchen towel, and squeeze firmly to remove excess moisture.
6
In a medium bowl combine the drained cucumber, 250 g Greek yoghurt, the minced garlic clove, 15 g chopped mint, and the juice of half a lemon (reserve the zest). Season with salt and pepper to taste, then set the tzatziki aside to let flavors meld.
7
Rinse and drain the canned chickpeas (if using cooked chickpeas, ensure they are well‑drained). Transfer to a mixing bowl.
8
Add the finely diced red onion, finely diced red chilli, the remaining half‑lemon juice and zest, 15 g chopped parsley, and 2 tbsp extra‑virgin olive oil to the chickpeas. Season with salt and pepper, then toss gently to coat. Let the chickpea salad rest while the broccoli finishes roasting.
9
When the broccoli is done, remove it from the oven and let it cool for 2 minutes.
10
To assemble, spread the prepared tzatziki evenly on the bottom of each serving plate.
11
Arrange the roasted broccoli on top of the tzatziki, then spoon the marinated chickpea mixture over the broccoli.
12
Finish with a final drizzle of extra‑virgin olive oil and, if desired, a sprinkle of additional fresh mint or parsley.
13
Serve immediately with crusty bread and a simple green salad for a complete meal.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Dry the cucumber

Grate the cucumber, wrap it in a clean kitchen towel and squeeze firmly to remove excess moisture before adding to the tzatziki.

Rest the chickpea salad while roasting

After mixing chickpeas with onion, chilli, lemon, parsley, and oil, let the salad rest while the broccoli finishes roasting.

Cool broccoli briefly

Allow the roasted broccoli to cool for 2 minutes before assembling the bowl.

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