Description
A delightful Crunchy Roasted Broccoli Caesar Salad complemented by crispy chickpeas.
Ingredients
Scale
- 5 cups (about 450g) broccoli florets, fresh
- 1 (15-oz) can (425g) chickpeas, drained and pat dry
- 2 Tbsp (30ml) olive oil
- 1/4 cup (60g) tahini
- 1/4 cup (60g) plain Greek yogurt
- 2 Tbsp (30ml) lemon juice
- 2 tsp (10g) capers, finely chopped
- 2 tsp (10ml) caper juice
- 1 tsp (5g) Dijon mustard
- 3 cloves garlic, minced
- 1/4 tsp (1g) each salt and pepper
- 2 Tbsp (30ml) cold water
- 3/4 cup (75g) fresh grated parmesan
Instructions
- Roast the Broccoli: Start by roasting your broccoli to get that crispy edge you are craving. Spread it out on a baking sheet and coat it in olive oil. Roast at 400 degrees F for about 20 minutes until the broccoli is beautifully caramelized and aromatic. Watch it closely to avoid burning.
- Prepare the Chickpeas: Toss the chickpeas with olive oil and seasonings in a medium bowl. Spread them out on another baking sheet, ensuring they are in a single layer for crispiness. Roast at 400 degrees F for about 15 minutes until golden and crunchy. Ensure the chickpeas are well dried to prevent sogginess.
- Mix the Dressing: In a large bowl, whisk together the tahini, Greek yogurt, lemon juice, capers, caper juice, Dijon mustard, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add cold water gradually until you achieve the desired consistency.
- Combine Everything: Once the broccoli and chickpeas are roasted and the dressing is ready, toss the broccoli and chickpeas in the large bowl with the dressing until everything is evenly coated.
- Add Grated Parmesan: Grate fresh Parmesan cheese generously over the top of the salad. This adds a savory kick that complements the other flavors beautifully.
- Serve & Enjoy: Dish out the salad into bowls or plates. Best enjoyed immediately while the chickpeas retain their crunch and the broccoli is warm.
Notes
- Storage Tips: Store the salad in the fridge in an airtight container for up to 5 days. Serve cold.
- Expert Tips: For the crispiest chickpeas, ensure they are completely dried after rinsing. If the broccoli is not charred, broil it for an additional 1-2 minutes after roasting. For a dressing that is too thick, mix in an extra tablespoon or two of cold water until it reaches the preferred consistency.
- Reheating Instructions: This salad is best enjoyed fresh and should not be reheated as it can lead to sogginess.
- Serving Suggestions: Serve as a side dish at barbecues. Pair with grilled chicken or fish for a balanced meal. Top with additional grated parmesan for extra flavor.
- Recipe Variations: Add roasted red peppers for extra sweetness. Incorporate avocado for a creamier texture and healthy fats. Substitute chickpeas with white beans for a different texture.
- Ingredient Notes: For the best flavor, use fresh broccoli florets that are vibrant green. If fresh broccoli is not available, frozen can be used but may not be as crunchy. Go for good quality extra virgin olive oil for roasting. Freshly grated parmesan provides optimal flavor, while pecorino Romano can be an alternative. Consider coconut yogurt for a dairy-free dressing option.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 18mg