Roasted Broccoli Caesar Salad

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Recipe from Two Peas and Their Pod

This Roasted Broccoli Caesar Salad is a flavorful twist on the classic! With crispy roasted broccoli and chickpeas, creamy tahini Caesar dressing, and crunchy garlic breadcrumbs, it’s hearty, satisfying, and so delicious.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Keyword: broccoli, chickpeas, Greek yogurt, tahini

Servings:

Calories: 302kcal

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

If you don't want to use anchovies, you can use finely chopped capers.

How to Store:

If you have leftovers, store the salad and dressing separately.

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