Description
This Roasted Broccoli Caesar Salad offers a delicious twist on the classic Caesar salad by featuring crispy roasted broccoli and chickpeas, a creamy tahini-based Caesar dressing, and crunchy garlic-toasted breadcrumbs. It’s a hearty, satisfying, and flavorful vegetarian-friendly salad perfect as a main dish or a side.
Ingredients
Scale
Roasted Broccoli and Chickpeas
- 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
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
Tahini 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
- Kosher salt and black pepper, to taste
Garnish
- 1/4 cup freshly grated Parmesan
- Sprinkle of crushed red pepper flakes
Instructions
- Prepare and Roast Broccoli and Chickpeas: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, spread the broccoli florets and rinsed chickpeas evenly. Drizzle with 2 tablespoons of olive oil and toss them to coat all pieces well. Season with kosher salt and black pepper to your taste. Roast in the oven for 15 to 20 minutes until the broccoli is tender and the chickpeas are crispy.
- Toast the Breadcrumbs: While the broccoli and chickpeas 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 as the breadcrumbs cook until they are golden brown and toasted, about 3 minutes. Remove from heat and transfer the toasted breadcrumbs to a plate to cool.
- Make the Tahini Caesar Dressing: In a small bowl, whisk together the tahini, Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste (or chopped anchovies), Parmesan cheese, and 2 tablespoons water. Season with salt and black pepper. If the dressing is too thick, add more water a little at a time until you reach your desired consistency.
- Assemble the Salad: Transfer the roasted broccoli and chickpeas to a serving bowl or platter. Add the toasted breadcrumbs on top. Drizzle the tahini Caesar dressing over the salad, then toss gently to coat everything evenly. Finish by sprinkling with the remaining Parmesan cheese and a pinch of crushed red pepper flakes. Serve immediately and enjoy.
Notes
- This salad is a creative and flavorful take on traditional Caesar salad, perfect for vegetarians or anyone looking to add more vegetables to their meals.
- To make it vegan, substitute the Greek yogurt and Parmesan cheese with vegan alternatives.
- Adjust the amount of anchovy paste or omit it to make it more vegetarian-friendly without losing flavor.
- Use freshly grated Parmesan for the best flavor impact in the dressing and garnish.
- The roasted chickpeas add a crunchy texture and extra protein to the salad making it more filling.
Nutrition
- Serving Size: 1 serving
- Calories: 302 kcal
- 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
