Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs
Meet your new favorite way to eat broccoli: Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs.
Ingredients
2 small head broccoli, 2 heads about 4 cups chopped florets
6 tablespoons olive oil divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 15.5 ounce can chickpeas
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese grated
3 tablespoons Caesar dressing of choice
Salt
Pepper
Instructions
Preheat oven to 425 F. Prepare two baking sheets, lining one with parchment paper.
Roughly chop the broccoli. Note if you’d like, you can chop parts of the stem to use as well (just make sure to avoid the rough bottom of the stem). Add to the baking sheet without parchment paper and drizzle with 3 Tbsp olive oil, garlic powder, onion powder, salt, and pepper. Set aside.
Drain and rinse the chickpeas. Dry well, removing the outer layer of the skin that may come off while drying. Add to the baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil, salt, and pepper.
Place both baking sheets with the broccoli and chickpeas into the oven for about 20 minutes, tossing both halfway through, until the broccoli is soft and lightly charred and the chickpeas are darker brown and crispy.
While the broccoli and chickpeas are in the oven, prepare the breadcrumbs. Add remaining 2 tablespoons olive oil to a large pan over medium heat. Add the breadcrumbs and toast, stirring occasionally, for about 10 minutes, until fragrant and golden brown. Remove from heat and set aside.
Prepare the salad. Add broccoli and about half of the roasted chickpeas to the chickpeas to a large bowl and toss with dressing. Add the breadcrumbs and grated parmesan. Toss well and serve.
Notes
Make ahead: To make this salad ahead of time, roast the broccoli and parmesan and toast the breadcrumbs. When you’re ready to serve or eat, combine all the ingredients and mix with the dressing. You can also broil the broccoli and chickpeas for a few minutes to make them crispier.
Broccoli: If you’d like, you can use the whole broccoli stem – not just the floret. Cut off the tough bottom and peel the tough outer layer. Cut into small (about 1-inch) pieces and roast until soft.
Caesar dressing: Make your own or use your favorite store-bought dressing. Because this recipe already has a few steps, I preferred to keep it easier to with store-bought dressing.
Storage: Store roasted broccoli and chickpeas, plus toasted breadcrumbs separately before assembling the whole salad in airtight containers in the fridge for up to 4 days.
