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Roasted Broccoli Caesar Salad Recipe

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4.2 from 13 reviews

A vibrant and flavorful Roasted Broccoli Caesar Salad featuring tender roasted broccoli florets and crispy chickpeas, topped with crunchy garlic-toasted panko breadcrumbs and tossed in a creamy tahini Caesar dressing. This salad offers a delightful twist on a classic Caesar with bold, savory flavors and a perfect blend of textures, perfect for a nutritious lunch or dinner side dish.

Ingredients

Roasted Vegetables 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 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

To Garnish

  • 1/4 cup freshly grated Parmesan cheese
  • Sprinkle of crushed red pepper flakes

Instructions

  1. Preheat and roast broccoli and chickpeas. Preheat your oven to 425°F (220°C). Arrange the broccoli florets and rinsed, drained chickpeas on a large rimmed baking sheet. Drizzle them with 2 tablespoons of olive oil, then toss to coat evenly. Season generously with kosher salt and black pepper. Roast in the oven for 15 to 20 minutes until the broccoli is tender and the chickpeas turn crispy.
  2. Toast the breadcrumbs. While the vegetables roast, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs, garlic powder, and a pinch of kosher salt. Stir frequently to toast the breadcrumbs evenly until golden brown and fragrant, about 3 minutes. Transfer the toasted breadcrumbs to a plate and let them cool.
  3. Prepare the tahini Caesar dressing. In a small bowl, whisk together the tahini, Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, grated Parmesan, and 2 tablespoons of water. Season with kosher salt and black pepper to taste. If the dressing is too thick, add additional water a teaspoon at a time until it reaches your desired consistency.
  4. Assemble the salad. Transfer the roasted broccoli and crispy chickpeas to a large serving bowl or platter. Sprinkle the toasted garlic panko breadcrumbs evenly over the top. Drizzle the tahini Caesar dressing over everything and gently toss until the salad is well coated.
  5. Garnish and serve. Sprinkle the salad with the remaining 1/4 cup freshly grated Parmesan cheese and a light sprinkle of crushed red pepper flakes to add a subtle heat. Serve immediately while the salad is warm or at room temperature.

Notes

  • For a vegan version, substitute Greek yogurt with a plant-based alternative and omit anchovy paste or use a vegan fish sauce substitute.
  • If you prefer a spicier salad, add more crushed red pepper flakes or a dash of hot sauce.
  • Leftovers can be refrigerated for up to 2 days; reheat broccoli and chickpeas gently in the oven to restore crispness before serving.
  • Adding toasted nuts or seeds can provide extra crunch and nutrition.

Find it online: https://dishcooks.com/roasted-broccoli-caesar-salad-recipe/