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Roasted Broccoli Caesar Salad

A crisp roasted broccoli and chickpea salad tossed in a tangy tahini-Caesar dressing with crunchy toasted panko.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 lb broccoli florets (about 4 cups)
  • 15 oz can chickpeas rinsed and drained
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil for toasting panko
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • kosher salt to taste (for panko)
  • 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 for dressing
  • 2 tablespoons water plus more to thin dressing if needed
  • kosher salt to taste (for dressing)
  • black pepper to taste (for dressing)
  • 1/4 cup freshly grated Parmesan for topping
  • crushed red pepper flakes for sprinkling

Instructions

  • Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet or leave unlined if preferred.
  • Place the broccoli florets and rinsed, drained chickpeas on the baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Season with kosher salt and black pepper to taste.
  • Roast the broccoli and chickpeas for 15 to 20 minutes, until the broccoli is tender and the chickpeas are crisp, stirring once halfway through.
  • While the vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko, 1/2 teaspoon garlic powder, and a pinch of salt. Cook, stirring frequently, until golden and toasted, about 2–3 minutes. Transfer to a plate to cool.
  • Make the dressing by whisking together the tahini, Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste, 1 tablespoon grated Parmesan, and 2 tablespoons water. Season with kosher salt and black pepper to taste. Add more water, 1 teaspoon at a time, if the dressing is too thick.
  • Assemble the salad by placing the roasted broccoli and chickpeas in a serving bowl. Drizzle the tahini-Caesar dressing over the mixture and toss until evenly coated.
  • Top with the toasted panko, 1/4 cup freshly grated Parmesan, and a sprinkle of crushed red pepper flakes. Serve immediately.

Equipment

  • rimmed baking sheet
  • Large Bowl
  • small skillet
  • small bowl
  • whisk or fork
  • spatula or spoon

Notes

  • Store roasted broccoli and chickpeas in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or air fryer to re-crisp the chickpeas and broccoli.
  • Refrigerate the dressing for up to 5 days and stir before using.
  • If the dressing thickens, thin with a little water.
  • Store toasted breadcrumbs at room temperature for up to 3 days.