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Forget the usual broccoli salad. This roasted broccoli Caesar is next-level. Charred, nutty broccoli meets crispy chickpeas and a creamy tahini Caesar dressing for a salad that’s crunchy, protein-packed, and bursting with flavor.
save this recipe!A mayo-based broccoli salad is always at any barbecue I go to. And while I usually bring my healthier broccoli salad, I love a good vegetarian Caesar salad.
Well, when you combine the two into a roasted broccoli Caesar salad, you get a very, very happy crowd!
- Just one pan and one bowl: The veggies all get roasted together and everything else is just mixed in one big bowl.
- Good cold or warm: When you first mix the salad, it’s a bit warm from the roasted vegetables, but it’s also delicious cold. This is how I serve it at parties!
- Fiber and protein: Broccoli and chickpeas bring the fiber, while chickpeas and Greek yogurt bring the protein. Yay for a high-protein vegetarian salad!
Reader rating
“Oh. My. Lanta. Every recipe of yours I try is better than the last. The way this dressing tastes 100x better than what I remember Caesar tasting like is beyond my comprehension. You are a genius and I’m obsessed. This is def in the rotation!” —Tiffany
here’s what you’ll need
This roasted broccoli Caesar uses all very common ingredients! We tested it with both frozen and raw broccoli. They both work, but they require a slightly different approach. Jump down to the recipe card for exact measurements.
- Broccoli: If you’re using frozen broccoli, I recommend roasting it on a different pan from the chickpeas. This way, the water that evaporates won’t mess with the chickpea texture.
- Chickpeas: Just be sure to pat these really dry so they can bake nice and crispy.
- Caesar Dressing: This is a version of our tahini Caesar dressing, but with Greek yogurt for a boost of protein.
- Parmesan: Every great Caesar salad needs this! I prefer grating it myself for the best flavor.
How to make a broccoli Caesar salad
Grab your sheet tray and a big bowl and let’s get cooking! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Roast the broccoli and chickpeas.
- Mix the dressing.
- Toss it all together.
One-Bowl Hack
I like to mix the tahini yogurt Caesar dressing ingredients at the bottom of a large bowl first. This saves on dishes, and this is one of those recipes that gets better as it sits in the dressing.
Crunchy Roasted Broccoli Caesar Salad With Chickpeas
Ingredients
- 5 cups broccoli florets, from about 1 large head
- 1 15-oz can chickpeas, drained and pat dry, 426 g can
- 2 Tbsp olive oil, 30 mL
- ¼ cup tahini, 60 g
- ¼ cup plan Greek yogurt, 60 g
- 2 Tbsp lemon juice, 30 mL
- 2 tsp capers, finely chopped
- 2 tsp caper juice
- 1 tsp Dijon mustard
- 3 cloves garlic, minced
- ¼ tsp each salt and pepper
- 2 Tbsp cold water, 30 mL
- ¾ cup fresh grated parmesan, 65 g
Instructions
- Roast: Preheat oven to 450°F (232°C). Arrange 5 cups broccoli florets on half of a large baking sheet. On the other half, spread out 1 15-oz can chickpeas (drained and pat dry). Drizzle everything evenly with 2 Tbsp olive oil, tossing to coat (keep the broccoli and chickpeas separated to allow chickpeas to crisp up).Cook for about 15 minutes, or until broccoli is tender. If not charred yet, switch oven to "broil for 1 to 2 minutes to allow broccoli to develop char at the edges (watch closely, it will burn quickly).
- Sauce: In a medium bowl, whisk together ¼ cup tahini, ¼ cup plan Greek yogurt, 2 Tbsp lemon juice, 2 tsp capers, 2 tsp caper juice, 1 tsp Dijon mustard, 3 cloves garlic (minced), ¼ tsp each salt and pepper, and 2 Tbsp cold water (may need more depending on how thin you want the sauce).
- Serve: In a large bowl, toss together cooked broccoli and chickpeas, sauce, and ¾ cup fresh grated parmesan. Can be served warm or chilled!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thank you for sharing this recipe
Oh. My. Lanta. Every recipe of yours I try is better than the last. The way this dressing tastes 100x better than what I remember Caesar tasting like is beyond my comprehension. You are a genius and I’m obsessed. This is def in the rotation! Thaaaank yoooouuuu!
Oh my gosh I’m so thrilled to here you love the recipes, Tiffany!! 🙂 Happy eating!!
This worked exactly as written. So easy to make and soooo delicious! I ate it warm for dinner last night and ate it cold for breakfast and lunch today. I can’t wait to make it again!
Happy you enjoyed the salad, thanks for cooking with us!
Made this tonight and veganized it. I would have eaten the whole thing if I didn’t need to save some for my daughter when she got home from work.
Big smiles over here, thanks for trying it!
I made this for my lunches this week! So yummy!
Big smiles over here, thanks for trying it Amy!
Delicious!! Even my picky 3-year old ate a few bites, so I’ll consider that a huge win.
This was incredible. Thank you!
So glad it turned out well, thanks Jessica!
Thank you for sharing this recipe
I made this today for lunch and it was great! I didn’t have a full head of broccoli, but I had some cauliflower I needed to use up, so I mixed broccoli and cauliflower together. Thank you for sharing it!
Big smiles over here, thanks for trying it Michaela!
Made tonight! This is delicious! Creamy and filling. Will be making on repeat. Thanks for sharing!
I’m so happy to hear it, Lynn! Enjoy! 😀
I made the broccoli chick pea Caesar salad for dinner last night and I was delighted with the results. More importantly so was my husband!!!
Thank you.
Thanks for the sweet review Megs, happy cooking!
I made the broccoli chickpea Caesar salad it is delicious