Description
This Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs is a flavorful twist on a classic Caesar salad. Roasted broccoli florets and crunchy seasoned chickpeas add texture and nutrition, while toasted panko breadcrumbs and grated Parmesan bring rich, savory notes. Tossed in a creamy Caesar dressing, this salad is perfect as a light meal or a vibrant side dish.
Ingredients
Scale
Vegetables
- 2 small heads broccoli (about 4 cups chopped florets, including parts of the stem but avoiding tough ends)
Legumes
- 1 (15.5-ounce) can chickpeas, drained, rinsed, and dried
Fats & Oils
- 6 tablespoons olive oil, divided
Seasonings & Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
Bread & Cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Dressing
- 3 tablespoons Caesar dressing of choice
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line or lightly grease two baking sheets to prevent sticking.
- Prepare the Broccoli: Roughly chop broccoli florets and some tender stem pieces, avoiding the tough bottom ends. Place broccoli on one baking sheet and drizzle with 3 tablespoons of olive oil. Sprinkle with garlic powder, onion powder, salt, and pepper. Toss gently to coat evenly. Set aside.
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly. Dry them well using a clean kitchen towel, removing any loose skins for extra crispiness. Spread chickpeas on the second baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat.
- Roast Broccoli and Chickpeas: Place both baking sheets in the preheated oven. Roast for about 20 minutes, tossing halfway through the cooking time. The broccoli should become tender and slightly charred, while the chickpeas should darken and become crispy.
- Toast the Breadcrumbs: While the broccoli and chickpeas roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and toast, stirring occasionally, for approximately 10 minutes until they are golden brown and fragrant. Remove from heat and set aside.
- Assemble the Salad: In a large bowl, combine the roasted broccoli and about half of the crispy chickpeas. Drizzle the Caesar dressing over the mixture and toss to coat evenly.
- Add Breadcrumbs and Parmesan: Sprinkle the toasted breadcrumbs and grated Parmesan cheese over the salad. Toss gently to combine all ingredients thoroughly.
- Serve: Transfer the salad to serving plates or a large bowl. Garnish with the remaining roasted chickpeas on top for extra crunch, and enjoy immediately.
Notes
- For an extra punch of flavor, consider adding freshly cracked black pepper or a squeeze of lemon juice to the salad before serving.
- If you prefer a spicier kick, sprinkle some red pepper flakes over the chickpeas before roasting.
- You can substitute Parmesan with a vegan cheese alternative to make this salad vegan-friendly.
- The salad is best served immediately to maintain the crispiness of the breadcrumbs and chickpeas.
- Leftovers can be refrigerated in an airtight container for up to 2 days but may lose some crispiness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 7 mg
