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Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs Recipe

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4.3 from 4 reviews

This Broccoli Caesar Salad combines roasted broccoli florets and crispy chickpeas with crunchy toasted breadcrumbs, all tossed in a classic Caesar dressing. It’s a delicious, nutritious salad that balances tender roasted vegetables with crunchy textures for a satisfying meal or side dish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 small heads broccoli, about 4 cups chopped florets

Chickpeas

  • 1 15.5 ounce can chickpeas

Dressing and Toppings

  • 3 tablespoons Caesar dressing of choice
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup panko breadcrumbs

Oils and Seasonings

  • 6 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare two baking sheets for roasting.
  2. Prepare Broccoli: Roughly chop the broccoli florets, including some stem pieces if desired but avoiding the tough bottom. Place them on one baking sheet and drizzle with 3 tablespoons of olive oil. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the broccoli, then toss lightly to coat. Set aside.
  3. Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. Dry them well using a clean towel, removing any loose skins. Spread chickpeas out on the other baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
  4. Roast Broccoli and Chickpeas: Place both baking sheets in the preheated oven. Roast for about 20 minutes, tossing halfway through the cooking time. The broccoli should become soft with some light charring, and the chickpeas should turn a darker brown and become crispy.
  5. Toast Breadcrumbs: While the broccoli and chickpeas roast, heat the remaining 2 tablespoons olive oil in a large pan over medium heat. Add the panko breadcrumbs and toast them, stirring occasionally for about 10 minutes, until they are golden brown and fragrant. Remove from heat and set aside.
  6. Assemble the Salad: In a large bowl, combine the roasted broccoli and about half of the roasted chickpeas. Add the Caesar dressing and toss to coat everything evenly.
  7. Add Final Toppings: Sprinkle the toasted breadcrumbs and grated parmesan cheese over the salad. Toss everything together once more to mix the flavors well. Serve immediately for the best texture.

Notes

  • Removing the skins from the chickpeas helps achieve maximum crispiness when roasting.
  • Use your favorite Caesar dressing, homemade or store-bought, to customize flavors.
  • The toasted breadcrumbs add a wonderful crunch and a nutty flavor; avoid skipping this step.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • This salad is best served fresh for maximum crispness but can be stored in the fridge for up to 1 day.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/broccoli-caesar-salad-with-crispy-chickpeas-and-toasted-breadcrumbs-recipe/