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; 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; Kosher salt and black pepper, to taste; 1/4 cup freshly grated Parmesan; Sprinkle of crushed red pepper flakes

If you’re anything like me, you love a salad that feels both fresh and indulgent, and that’s exactly why I’m so excited to share this Roasted Broccoli Caesar Salad Recipe with you. It’s a game-changer—roasting the broccoli and chickpeas adds this incredible depth of flavor and crispy texture that you don’t get in your typical Caesar salad. Trust me, once you try it, you’ll find yourself making it on repeat!

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Why You’ll Love This Recipe

Crunchy Meets Creamy: The roasted broccoli and chickpeas bring a crispy element that perfectly balances the creamy tahini Caesar dressing.
Simple Ingredients: You’ll find everything you need at your local grocery store — no fancy items or hard-to-find components.
Healthy but Satisfying: Packed with fiber, protein, and flavor, this salad feels like a treat yet keeps things light and nourishing.
Family Favorite: My family goes crazy for this dish — it converts even the broccoli skeptics!

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 does wonders with a handful of everyday ingredients that work beautifully together. I always suggest grabbing the freshest broccoli because roasting really brings out its natural sweetness, and don’t skip the chickpeas – they add a fantastic crunch.

Broccoli: Look for firm, vibrant green florets for the best roasting results.
Chickpeas: Use canned chickpeas for convenience but rinse and dry them well to get them crispy in the oven.
Olive oil: A good quality extra virgin olive oil elevates the flavor and helps crisp up the veggies.
Kosher salt and black pepper: Essential for seasoning during roasting and later in the dressing to balance flavors.
Panko breadcrumbs: Toasted with garlic powder, these add the perfect crunchy contrast.
Garlic powder: It infuses the breadcrumbs with a subtle garlicky punch without overwhelming the salad.
Tahini: This creamy sesame seed paste is a healthier alternative to heavy mayo-based Caesar dressings.
Plain Greek yogurt: It lightens the dressing and adds a tangy creaminess.
Lemon juice: Freshly squeezed, for that bright, zesty lift.
Dijon mustard: Provides a slight kick and helps emulsify the dressing.
Garlic cloves: Minced fresh garlic adds depth and freshness to the dressing.
Anchovy paste (or finely chopped anchovies): This little ingredient brings in authentic Caesar flavor—don’t skip it, unless you want a totally different taste.
Parmesan cheese: Freshly grated for both the dressing and garnish — it’s a must for that savory, nutty edge.
Water: To thin the dressing to your preferred consistency.
Crushed red pepper flakes: Just a sprinkle at the end to add a little heat and complexity.

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

I love how versatile this Roasted Broccoli Caesar Salad Recipe is, and I often play around with it depending on what’s in my fridge or the season. Feel free to make it your own — I promise it’ll still taste fantastic.

Make It Vegan: Swap out Greek yogurt and Parmesan for plant-based alternatives and skip anchovy paste to keep it entirely vegan — still super flavorful!
Add Protein: Grilled chicken or sautéed shrimp pair beautifully if you want a heartier salad for dinner.
Switch Up the Crunch: Instead of panko, try toasted nuts like almonds or walnuts for a different texture and extra nutty flavor.
Seasonal Twist: Toss in some roasted beets or carrots for more color and earthiness during fall and winter months.

How to Make Roasted Broccoli Caesar Salad Recipe

Step 1: Roast the Broccoli and Chickpeas to Crispy Perfection

Preheat your oven to 425°F — this high temperature is key to getting the broccoli tender with those perfectly crispy edges. Spread the broccoli florets and rinsed chickpeas on a large rimmed baking sheet, drizzle with olive oil, then toss everything well so every piece gets a nice coating. Season with kosher salt and black pepper to taste. Roast for 15 to 20 minutes, shaking the pan halfway through, until the broccoli is nicely caramelized and the chickpeas are golden and crunchy. Watching this transformation is honestly one of my favorite parts — you’ll notice that irresistible roasted aroma starts filling your kitchen.

Step 2: Toast the Garlic Panko Breadcrumbs

While your broccoli and chickpeas roast, heat a tablespoon of olive oil in a small skillet over medium heat. Toss in the panko breadcrumbs along with garlic powder and a pinch of kosher salt. Stir frequently to get them evenly toasted and golden, about 3 minutes — don’t walk away because they can burn quickly! Once toasted, transfer them to a plate to cool. These breadcrumbs give the salad a delightful mouthfeel that’s seriously addictive.

Step 3: Whisk Up the Creamy Tahini Caesar Dressing

In a small bowl, combine tahini, Greek yogurt, fresh lemon juice, Dijon mustard, anchovy paste, minced garlic, freshly grated Parmesan, and water. Whisk until smooth and creamy. If the dressing seems too thick, add a little more water, a teaspoon at a time, until it reaches your desired pourable consistency. Don’t forget to season with salt and pepper — this step makes all the difference. I discovered that adjusting the lemon juice and garlic amounts to your taste really helps customize this dressing to your liking.

Step 4: Toss and Serve Your Roasted Broccoli Caesar Salad

Place the roasted broccoli and chickpeas in a large serving bowl or platter. Sprinkle the toasted garlic panko breadcrumbs on top, drizzle generously with your tahini Caesar dressing, and toss everything until it’s well coated. Finish with an extra sprinkle of fresh Parmesan and a few crushed red pepper flakes for a subtle kick. Serve immediately — the contrast between the warm roasted veggies and the cool, creamy dressing is just *chef’s kiss*. I remember the first time I served this to my friends; they couldn’t stop raving about how fresh and satisfying it tasted.

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Pro Tips for Making Roasted Broccoli Caesar Salad Recipe

Pat Dry Your Chickpeas: After rinsing canned chickpeas, drying them well prevents sogginess and helps them crisp up in the oven.
Use Fresh Garlic: Minced fresh garlic in the dressing adds a brightness that garlic powder can’t match.
Don’t Skip the Anchovies: They add authentic depth to the Caesar flavor, and you can barely taste the fishiness if you mix it well.
Toast Breadcrumbs Right Before Serving: This keeps them crisp and prevents sogginess in the salad.

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 usually keep the garnishes simple: extra freshly grated Parmesan and just a sprinkle of crushed red pepper flakes to add a gentle heat. Sometimes, I’ll toss in some lemon zest for an extra pop of freshness. You’ll love how these little touches elevate the whole dish.

Side Dishes

This Roasted Broccoli Caesar Salad works beautifully alongside grilled chicken or baked salmon if you want something more substantial. It also pairs nicely with warm crusty bread or a simple quinoa pilaf to round out the meal without overpowering the flavors.

Creative Ways to Present

For dinner parties, I like to serve this salad in individual wide shallow bowls so everyone experiences the textures and dressing evenly. Another fun idea is layering it in a glass trifle dish for a gorgeous presentation where the vibrant greens and toasted breadcrumbs really shine — a real crowd-pleaser at potlucks!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. Keep the dressing separate to toss fresh before serving to avoid soggy broccoli and breadcrumbs. If the salad has already been dressed, it still tastes good for up to 2 days, but the texture will soften.

Freezing

I don’t recommend freezing this salad because the roasted broccoli and chickpeas lose their texture upon thawing, and the dressing can separate. It’s definitely best enjoyed fresh or refrigerated for a short period.

Reheating

If you have leftover roasted broccoli and chickpeas without dressing, you can reheat them in the oven at 350°F for about 8-10 minutes to regain some crispiness. Just be sure to add fresh dressing and breadcrumbs after reheating for the best texture and flavor.

FAQs

Can I use frozen broccoli for this Roasted Broccoli Caesar Salad Recipe?

Fresh broccoli is ideal because it roasts beautifully and retains its texture. Frozen broccoli tends to release water and can become soggy rather than crisp. If you only have frozen, make sure to thaw it thoroughly and pat it very dry before roasting, but expect a softer texture overall.
What if I don’t have anchovy paste?

If you don’t have anchovy paste, finely chopped anchovies work well as a substitute. If neither is on hand (or if you’re vegan/vegetarian), you can omit it and add a splash of soy sauce or miso paste for umami depth, though the traditional Caesar flavor will be milder.
How do I make the dressing thinner?

Simply whisk in extra water a teaspoon at a time until the dressing reaches your preferred consistency. The key is to add gradually so the dressing doesn’t become too runny.
Can I prepare this salad ahead of time?

Yes, but I recommend roasting the broccoli and chickpeas and making the dressing separately in advance. Store them apart and assemble right before serving to keep everything crisp and fresh.

Final Thoughts

This Roasted Broccoli Caesar Salad Recipe has become one of my go-to dishes, whether I’m hosting friends or just wanting something nourishing after a busy day. It’s comforting yet light, with so many layers of flavor and satisfying textures that make it memorable. If you’re ready to try something different with a classic salad, give this recipe a go—I promise, it’ll become a favorite in your kitchen, too!