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In a medium size mixing bowl, mix the turnips and carrots with the olive oil and spices. Spread on a parchment paper lined cookie sheet and bake in a 450F oven for about 15 minutes (depending on the size of your pieces of vegetables).
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While this cooks, mix the salad dressing ingredients in a medium size mason jar with a lid; shake very well and set aside.
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Prepare and cook the broccoli in a large pan over medium heat with some olive oil. Sauté for about 3-4 minutes, then add the chickpeas and minced garlic (add a bit more olive oil if the pan is too dry), mix, cover and let cook for 2 minutes, remove the lid and continue sautéing for a couple more minutes, stirring often. Add the lemon juice and a pinch or two of salt, mix, turn off the heat.
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The turnips and carrots should be done by now.
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Distribute all the components of the salad in 2 large plates, shake the dressing well and drizzle generously.
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Enjoy right away!