Description
This Roasted Broccoli Caesar Salad is a delicious twist on the classic Caesar with roasted broccoli florets and crispy chickpeas, tossed in a creamy tahini-based Caesar dressing and topped with crunchy garlic-toasted panko breadcrumbs and Parmesan cheese. It’s a hearty, flavorful, and satisfying vegetarian salad perfect as a side or light meal.
Ingredients
Scale
Roasted Vegetables
- 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
Toasted Breadcrumbs
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
Caesar Dressing
- 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
Garnish
- 1/4 cup freshly grated Parmesan cheese
- Sprinkle of crushed red pepper flakes
Instructions
- Preheat and Roast: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, place the broccoli florets and drained chickpeas. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Season with kosher salt and black pepper to taste. Roast in the oven for 15 to 20 minutes until the broccoli is tender and the chickpeas become crispy.
- Toast Breadcrumbs: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko breadcrumbs, garlic powder, and a pinch of kosher salt. Stir frequently and cook until the breadcrumbs turn golden brown and smell toasted—about 3 minutes. Remove from heat and transfer to a plate to cool.
- Prepare the Dressing: In a small bowl, whisk together tahini, Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, Parmesan cheese, and 2 tablespoons water. Season with salt and black pepper. If the dressing is too thick, add more water gradually until you reach your desired consistency.
- Assemble the Salad: Transfer the roasted broccoli and crispy chickpeas to a large serving bowl or platter. Sprinkle the toasted garlic breadcrumbs over the top. Drizzle with the tahini Caesar dressing and gently toss everything together until well coated.
- Garnish and Serve: Finish with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes to add a touch of heat. Serve immediately and enjoy this flavorful, nutrient-packed salad.
Notes
- This salad offers a flavorful vegetarian alternative to a classic Caesar, incorporating roasted veggies and chickpeas for extra texture and protein.
- If you prefer a vegan version, substitute the Greek yogurt and Parmesan with plant-based alternatives and omit anchovy paste.
- Make sure to rinse and drain the chickpeas well to ensure crispiness when roasting.
- Adjust the amount of crushed red pepper flakes based on your heat preference.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 3 g
- Sodium: 534 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 6 mg
