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A plate of roasted broccoli and chickpeas topped with shredded cheese and a creamy white sauce, with a fork on the side.
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5 from 15 ratings

Crunchy Roasted Broccoli Caesar Salad With Chickpeas

This roasted broccoli Caesar salad is a flavor-packed twist on the classic—featuring charred broccoli, crispy chickpeas, and a creamy tahini Caesar dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes, Salads
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: broccoli caesar, charred broccoli salad, healthy broccoli salad, high-protein vegetarian salad, tahini yogurt Caesar dressing, vegetarian Caesar with roasted vegetables
Servings: 4 serving
Author: Sarah Bond

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).
    Roasted broccoli and seasoned chickpeas spread on a baking sheet, set on a checkered tablecloth.
  • 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).
    A bowl contains mayonnaise, minced garlic, ground black pepper, olive oil, milk, and capers, placed on a green and white checkered tablecloth beside a whisk.
  • Serve: In a large bowl, toss together cooked broccoli and chickpeas, sauce, and ¾ cup fresh grated parmesan. Can be served warm or chilled!
    A white bowl containing roasted broccoli, chickpeas, and a creamy white dressing, with a spoon resting inside, on a green and white checkered tablecloth.

Video

Notes

Storage: You can keep this in the fridge in an airtight container for up to 5 days. Enjoy cold!

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 27g | Protein: 20g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 520mg | Potassium: 820mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 120mg | Calcium: 320mg | Iron: 3.5mg
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