Roasted Broccoli Caesar Salad
Published on November 03, 2025
Quick Summary
This Roasted Broccoli Caesar Salad is a fresh twist on the classic! Crispy roasted broccoli and chickpeas are tossed with a creamy tahini Caesar dressing, crunchy garlic breadcrumbs, and a dusting of Parmesan cheese. It’s hearty, flavorful, and perfect as a side or light main dish.
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Pin ItRoasted Broccoli Caesar Salad: A Fresh and Flavorful Twist on a Classic
I love a good classic Caesar salad, but sometimes it’s fun to mix things up, and this Broccoli Caesar Salad takes everything you love about Caesar salad and gives it a fresh, flavorful upgrade.
Instead of romaine, we’re using roasted broccoli, which gets deliciously caramelized in the oven. Add in crispy chickpeas for crunch and protein, a velvety tahini Caesar dressing, and golden toasted breadcrumbs in place of croutons, and you’ve got something truly special.
This salad has all the bold, savory Caesar flavor you crave, but it feels a little heartier and more special. I make it for lunch, serve it alongside pasta or soup for dinner, or even bring it to potlucks, it always disappears fast!
It’s satisfying, nutrient-packed, and the combination of textures is just so good. If you’re ready to switch up your salad routine, this one’s a winner!
Salad Ingredients (with Helpful Notes)
- Broccoli: Cut into similar-sized florets so they roast evenly and get those crispy edges we love.
- Chickpeas: I like to add chickpeas for a boost of protein. Rinse and drain well, then pat dry before roasting for maximum crispiness.
- Olive Oil: Helps everything get golden and flavorful in the oven—don’t skimp!
- Panko Breadcrumbs: Toasted in a little olive oil with garlic powder for irresistible crunch; they’re the “croutons” of this salad.
- Tahini: The creamy base of the dressing! Use a smooth, pourable tahini (stir well before using).
- Greek Yogurt: Adds tang and extra creaminess while keeping the dressing lighter.
- Lemon Juice: Freshly squeezed makes a big difference! It brightens up the rich flavors.
- Dijon Mustard: Adds a subtle tang and depth.
- Anchovy Paste: Brings that classic Caesar umami flavor! If you can’t find anchovy paste, use finely chopped anchovies instead. Not into anchovies? Finely chopped capers are a great vegetarian substitute that still adds a nice salty, briny kick.
- Parmesan Cheese: Use freshly grated for the best flavor and texture.
- Crushed Red Pepper Flakes: Optional, but they add a touch of heat that ties everything together.
Tips for Making Broccoli Caesar Salad
- Dry the chickpeas well. After rinsing, spread them on a clean towel and pat dry. Moisture keeps them from getting crispy in the oven.
- Use a large baking sheet. Give the broccoli and chickpeas plenty of space so they roast instead of steam. Crowding the pan leads to soggy results.
- Roast until golden. The broccoli should be tender with slightly crispy edges, and the chickpeas should be slightly crunchy, don’t pull them out too soon!
- Adjust the dressing consistency: Add a splash of water if it’s too thick or more tahini if you want it creamier.
- Assemble before serving: For the best texture, drizzle on the dressing and add breadcrumbs right before serving so everything stays crisp.
- Make the breadcrumbs ahead. They can be toasted a day in advance and stored in an airtight container.
Roasted Broccoli Caesar Salad
Ingredients
For the 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
For the toasted breadcrumbs:
- 1 tablespoon olive oil
- 1/2 cup panko
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
For the 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 need to thin out
- Kosher salt and black pepper, to taste
Salad toppings:
- 1/4 cup freshly grated Parmesan
- Sprinkle of crushed red pepper flakes
Instructions
- Preheat oven to 425 degrees F. Place the broccoli and chickpeas on a large, rimmed baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and pepper, to taste. Roast for 15 to 20 minutes or until broccoli is tender and chickpeas are crispy.
- To toast the breadcrumbs, heat the olive oil in a small skillet over medium heat. Add the panko, garlic powder, and salt. Cook, stirring frequently, until golden brown and toasted, about 3 minutes. Transfer to a plate and let cool.
- To make the dressing, in a small bowl whisk together the tahini, Greek yogurt, lemon juice Dijon mustard, anchovy paste, garlic, Parmesan cheese, water, salt and pepper. If the dressing is too thick, you can thin it out with a little extra water.
- To assemble the salad, place the roasted broccoli and chickpeas on a platter or in a serving bowl. Top with toasted breadcrumbs. Drizzle with tahini Caesar dressing and toss until well coated. Sprinkle with Parmesan cheese and crushed red pepper flakes. Serve.
Notes
- Broccoli and chickpeas: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp.
- Dressing: Refrigerate for up to 5 days. Stir well before using. If it is too thick, add a little water and stir again.
- Breadcrumbs: Store in a jar or container at room temperature for up to 3 days.
Nutrition
Have you tried this recipe?
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