Description
A vibrant and satisfying Roasted Broccoli Caesar Salad featuring tender roasted broccoli and crispy chickpeas, tossed in a creamy tahini Caesar dressing, topped with toasted garlic breadcrumbs and Parmesan cheese. This flavorful salad makes a perfect vegetarian side or light main dish, blending the classic Caesar flavors with a healthy twist.
Ingredients
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
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 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 broccoli and chickpeas: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, spread out the broccoli florets and rinsed chickpeas. Drizzle with 2 tablespoons olive oil, toss well to coat, then season with kosher salt and black pepper to taste. Roast in the oven for 15 to 20 minutes, or until the broccoli is tender and the chickpeas have turned crispy.
- Toast the breadcrumbs: While roasting, 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 become golden brown and toasted, about 3 minutes. Transfer to a plate and let cool.
- Prepare the tahini Caesar dressing: In a small bowl, whisk together the tahini, plain Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste, and freshly grated Parmesan. Gradually add 2 tablespoons of water and whisk to combine. Adjust the consistency by adding more water if the dressing is too thick. Season with kosher salt and black pepper to taste.
- Assemble the salad: Place the roasted broccoli and crispy chickpeas on a serving platter or bowl. Sprinkle the toasted breadcrumbs over the top. Drizzle the tahini Caesar dressing evenly and toss gently until everything is well coated.
- Add final garnishes and serve: Finish by sprinkling the salad with additional freshly grated Parmesan cheese and a pinch of crushed red pepper flakes for a slight kick. Serve immediately and enjoy!
Notes
- You can substitute anchovy paste with finely chopped anchovies if preferred.
- For a vegan version, replace Greek yogurt with vegan yogurt and omit Parmesan cheese or use a plant-based alternative.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Leftovers can be stored in the refrigerator for up to 2 days; keep breadcrumbs separate for best texture.
- To save time, broccoli florets and chickpeas can be roasted together on the same pan.
