Roasted Broccoli Caesar Salad with Vegan Dressing
This one’s for the broccoli lovers: tender roasted broccoli dressed in a tangy hemp caesar dressing, and topped with crumbled chickpea “croutons” for a deeply satisfying change from a typical caesar salad (no lettuce!)
Equipment
- immersion or bullet blender for the dressing
Ingredients
Roasted Broccoli
- 1 ½ pounds broccoli crown cut into 1 inch florets
- 1 tablespoon olive oil
- salt and pepper to taste
Smashed Chickpea "Croutons"
- 14 ounce can chickpeas drained, rinsed and patted dry with paper towel
- 1 teaspoon olive oil not a typo! don't use too much
- ½ teaspoon garlic powder
- ½ teaspoon salt
- freshly cracked black pepper
For serving
- 1 batch vegan caesar dressing
Instructions
- Preheat the oven to 425. Line two rimmed baking sheets with parchment.
I recommend prepping the broccoli and chickpeas together so they can bake at the same time for ease…but you can also prep the chickpeas first and just set a second timer for the broccoli!
Roasted Chickpeas
- Place the chickpeas on one sheet and lightly smash with a fork right on the baking sheet. Sprinkle seasonings over the chickpeas as evenly as you can.
- Drizzle the oil, toss gently and spread evenly on the baking sheet for better air circulation. Bake for 15 minutes, stir, bake for 5 more until dried and crisp in parts.
Roasted Broccoli
- Place the broccoli on the second baking sheet, toss with oil, salt and pepper and roast until browned in spots but still holding their shape, 20-25 minutes. Let cool for 5 minutes before preparing the salad.
Salad Assembly
- On a platter or shallow salad bowl, toss the broccoli with half the caesar dressing and sprinkle with half the chickpea croutons.
Notes
A heads up on serving size: this recipe can definitely feed 6 people if it's not the only side on the plate!