Name: Roasted Broccoli Caesar Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb broccoli, cut into florets (about 4 cups); 15 oz can chickpeas, rinsed and drained; 2 tablespoons olive oil; Kosher salt and black pepper, to taste; 1 tablespoon olive oil; 1/2 cup panko breadcrumbs; 1/2 teaspoon garlic powder; Kosher salt, to taste; 1/4 cup tahini; 3 tablespoons plain Greek yogurt; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon anchovy paste (or finely chopped anchovies); 1 tablespoon freshly grated Parmesan cheese; 2 tablespoons water, plus more if needed to thin out; Kosher salt and black pepper, to taste; 1/4 cup freshly grated Parmesan cheese; Sprinkle of crushed red pepper flakes

If you’re looking for a salad that’s anything but ordinary, you’ve got to try this Roasted Broccoli Caesar Salad Recipe. It’s a delightful twist on the classic Caesar, packed with crispy roasted broccoli and chickpeas, crunchy garlic breadcrumbs, and a luxuriously creamy tahini-based Caesar dressing. Trust me, once you make this, it’s going to become a staple in your weeknight dinner rotation—you’ll love how it all comes together with such vibrant flavors and textures!

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Why You’ll Love This Recipe

Flavor-packed: Roasting the broccoli and chickpeas brings out a nutty, caramelized flavor that pairs perfectly with tangy Caesar dressing.
Creamy yet light dressing: The tahini and Greek yogurt combo makes a luscious dressing without feeling heavy or overly rich.
Perfect crunch: Toasted garlic panko breadcrumbs add a satisfying crispy texture that makes every bite interesting.
Easy and nutritious: Packed with fiber and protein from broccoli and chickpeas, it’s a wholesome salad that also feels indulgent.

A long white plate holds a dish with three layers: the bottom layer is a bed of golden-brown quinoa spread evenly, the middle layer consists of bright green broccoli florets and orange chickpeas scattered on top, and the top layer is light beige creamy sauce drizzled across the broccoli and chickpeas. The plate is set on a white marbled surface, with a small white bowl filled with grated cheese on the upper left and another small white bowl with red pepper flakes on the right. A woman’s hand holds a wooden-handled black fork and spoon resting at the bottom right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Roasted Broccoli Caesar Salad Recipe features easy-to-find ingredients that work so well together. The broccoli and chickpeas provide a hearty base, and the dressing ingredients combine for that iconic Caesar flavor with a fresh, nutty twist.

Broccoli: Fresh florets roast beautifully, caramelizing at the edges for deep flavor.
Chickpeas: Canned works perfectly once rinsed and dried—you’ll get a lovely crunch roasting them.
Olive oil: Use extra virgin if you have it for more flavor when roasting and toasting breadcrumbs.
Kosher salt & black pepper: Season to taste; these basics elevate every element in the salad.
Panko breadcrumbs: They toast up super crisp—way better than regular breadcrumbs for texture.
Garlic powder: Adds subtle garlicky warmth to the breadcrumbs without overpowering.
Tahini: This sesame paste enriches the dressing with creaminess and depth.
Greek yogurt: Lightens the tahini and adds tang, balancing the dressing perfectly.
Lemon juice: Fresh lemon brightens everything up—don’t skip it!
Dijon mustard: Gives a gentle kick and emulsifies the dressing beautifully.
Garlic (minced): Fresh garlic bumps the dressing flavor up several notches.
Anchovy paste (or chopped anchovies): This is the secret umami bomb in Caesar dressing—it’s subtle but essential.
Parmesan cheese: Freshly grated, both in the dressing and as a finishing sprinkle for that salty, cheesy goodness.
Water: Used to thin the dressing to just the right consistency.
Crushed red pepper flakes: Optional but adds a lovely little heat that contrasts beautifully with the creamy dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Roasted Broccoli Caesar Salad Recipe is how easy it is to tweak it to your liking. I like to play around with some variations depending on what’s in my fridge or my mood.

Protein boost: Sometimes I add grilled chicken or roasted tofu to make it a full meal—my family goes crazy for the extra protein punch!
Make it vegan: Swap out the Greek yogurt for a plant-based alternative and skip the anchovies, or use vegan Worcestershire sauce for a similar umami kick.
Extra veggie crunch: Try adding thinly sliced radishes or roasted cauliflower for a little variety in texture and flavor.
Spice it up: For a spicy twist, sprinkle in some cayenne or use chipotle powder in the toasted breadcrumbs.

How to Make Roasted Broccoli Caesar Salad Recipe

Step 1: Roast the Broccoli and Chickpeas to Perfection

Start by preheating your oven to 425°F. Spread out your broccoli florets and drained chickpeas on a large rimmed baking sheet. Drizzle with olive oil and toss everything until well coated. Then season with kosher salt and freshly cracked black pepper. Roast for about 15 to 20 minutes, keeping an eye on the broccoli edges—they should be tender and just a little caramelized while the chickpeas turn crispy. This roasting step is crucial because it develops that amazing flavor and texture base for the salad.

Step 2: Toast the Garlic Breadcrumbs

While the broccoli and chickpeas roast, heat a tablespoon of olive oil in a small skillet over medium heat. Toss in the panko breadcrumbs, garlic powder, and a pinch of salt. Stir continuously for about 3 minutes or until the breadcrumbs turn a beautiful golden brown. Toasted breadcrumbs add a fantastic crunch and garlic scent that’s absolute magic in the finished dish. Once toasted, remove them from heat and set aside to cool.

Step 3: Whisk Together the Tahini Caesar Dressing

In a small bowl, mix the tahini, Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, freshly grated Parmesan, water (start with 2 tablespoons), along with salt and pepper to taste. Whisk until smooth—if the dressing feels too thick, just add a little more water, a teaspoon at a time, to reach your perfect drizzling consistency. This dressing brings the creamy, tangy Caesar essence with a warm, nutty tahini undertone that I absolutely adore.

Step 4: Assemble and Serve Your Salad

Place the roasted broccoli and crispy chickpeas in a large bowl or platter. Sprinkle the toasted garlic breadcrumbs over the top. Drizzle with the tahini Caesar dressing, then toss gently to coat every bite in that luscious sauce. Finish with a generous sprinkle of fresh Parmesan cheese and, if you like a little heat, a pinch of crushed red pepper flakes. Serve this salad fresh and warm for the best experience—it’s honestly an irresistible combination of flavors and textures.

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Pro Tips for Making Roasted Broccoli Caesar Salad Recipe

Dry Your Chickpeas Thoroughly: Patting your chickpeas dry before roasting helps them crisp up instead of steaming in the oven.
Don’t Overcrowd the Pan: Give broccoli and chickpeas room on the baking sheet so they roast evenly and get nice and crispy.
Toast Breadcrumbs Last Minute: Toasting the panko just before serving preserves the crunch, ensuring it doesn’t get soggy under the dressing.
Customize Dressing Consistency: Adjust water quantity gradually so the dressing coats without pooling or feeling too thick.

How to Serve Roasted Broccoli Caesar Salad Recipe

A large white oval plate sits on a white marbled surface, filled with a broccoli and chickpea dish covered in a creamy sauce and sprinkled with golden crunchy crumbs on top. The broccoli pieces are bright green and scattered evenly, mixed with small round light brown chickpeas. The creamy white sauce coats the vegetables evenly, creating a smooth texture that contrasts with the crumbly topping. A spoon and fork rest on the plate, partially covered by the food. On the side, there are two small brown bowls—one filled with golden crumbs and the other with grated cheese—and a reddish-brown cloth napkin lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with an extra sprinkle of Parmesan for that salty, cheesy pop, and the crushed red pepper flakes add a little playful heat. Sometimes, I add a few lemon zest curls for freshness and a bright aroma that really wakes up the flavors.

Side Dishes

This salad pairs wonderfully with grilled chicken, seared salmon, or even a warm bowl of soup for a cozy meal. When I serve this at a gathering, I often add crusty garlic bread or a warm grain like quinoa on the side to round it out.

Creative Ways to Present

For special occasions, I like serving this in a large wooden bowl or individual glass jars to show off the colorful layers. You can also add a few kale leaves underneath the roasted broccoli to create a vibrant green base that makes the dish pop visually and adds extra nutrition.

Make Ahead and Storage

Storing Leftovers

After making this, if you have leftovers, store the roasted broccoli and chickpeas separately from the dressing and the toasted breadcrumbs in airtight containers. This will prevent sogginess and keep textures intact. When ready to eat again, toss everything together fresh for the best crunch and flavor.

Freezing

I don’t recommend freezing this salad because the broccoli tends to get mushy when thawed, and the dressing’s texture changes. Instead, enjoy it fresh or store it refrigerated for up to 2 days.

Reheating

If you want to enjoy leftovers warm, I gently reheat the roasted broccoli and chickpeas in a skillet or oven at 350°F for about 5 minutes until warmed through—then add fresh dressing and breadcrumbs just before serving to keep that crunch intact.

FAQs

Can I make the Roasted Broccoli Caesar Salad Recipe gluten-free?

Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the crunch without gluten.
What can I use instead of anchovy paste in the dressing?

If you don’t have anchovy paste or want to avoid it, try using Worcestershire sauce, capers, or miso paste for a similar umami flavor. Just start with a small amount and adjust to taste.
How do I get the chickpeas crispy when roasting?

Be sure to rinse, drain, and pat dry the chickpeas thoroughly before roasting. Spread them out evenly on the baking sheet without crowding and toss with enough oil. Roasting at a high temperature (425°F) for 20 minutes helps them get that perfect crunch.
Can I prep the dressing ahead of time?

Yes, you can make the dressing a day ahead and store it tightly sealed in the fridge. Just whisk it again before serving and thin out with a little water if it thickens too much.

Final Thoughts

I absolutely love how this Roasted Broccoli Caesar Salad Recipe combines healthy ingredients with bold, comforting flavors. When I first tried roasting broccoli for a salad, I wasn’t sure how it would taste—now it’s my go-to way to enjoy this veggie! You’ll enjoy every bite of the crispy chickpeas and breadcrumbs, the creamy, garlicky dressing, and the subtle heat from the red pepper flakes. Whether you’re looking for a veggie-packed side or a light main, this salad hits all the right notes. So go ahead, give it a try—you’ll be thanking me at dinner time!