Hey friends! If you love Caesar salads but want something a little healthier and more filling, this Broccoli Chickpeas Salad is perfect for you. It’s crunchy, creamy, and full of flavor with roasted broccoli, crispy chickpeas, and a yogurt-tahini dressing that makes everything taste amazing. Plus, it’s packed with fiber and super satisfying! I love making this for lunch or a light dinner. Let’s get into it!
Method
Roast the Veggies
First, start by preparing your broccoli and chickpeas. Cut the broccoli into small florets and spread them out on one side of a baking sheet. On the other side, add the drained chickpeas. It’s important to keep them separate so they roast evenly and don’t get soggy. Drizzle both the broccoli and chickpeas with about 1 tablespoon of oil and sprinkle with a little salt. Then, using clean hands, mix each group gently so they are nicely coated with the oil and seasoning. Place the baking sheet in a preheated oven at 180°C (or 350°F) and bake for around 20 minutes. When they’re done, the broccoli should be slightly browned and the chickpeas golden and a little crispy. Let them cool completely before using them in the salad this step helps keep everything fresh and crunchy.
Make the Crispy Topping
While the vegetables are roasting or cooling, you can make the garlicky panko breadcrumb topping. In a small pan, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of grated garlic and stir it around gently. Keep a close eye on it garlic cooks very quickly and can burn. Cook just for a few seconds until the garlic turns golden and smells amazing. Then add a pinch of salt for flavor. Once it’s ready, remove the pan from heat and set it aside to cool completely. These breadcrumbs will become super crispy and flavorful, but they need to cool before you add them to the salad so they don’t steam or soften.
Mix the Dressing
Now let’s move on to the dressing. In a small jar or bowl, add 4 tablespoons of plain yogurt, 2 teaspoons of tahini, 2 tablespoons of oil, the juice from ¼ of a lemon, ½ teaspoon of mustard, ½ grated clove of garlic, and ¼ teaspoon of salt. Stir everything together well, or if using a jar, close the lid and give it a good shake until it turns creamy and smooth. This dressing is full of flavor and gives the salad that classic Caesar feel with a lighter twist.
Build the Salad
Once all the ingredients are ready and cooled, it’s time to put your salad together. In a large mixing bowl, add the chopped lettuce leaves, followed by the roasted broccoli and chickpeas. Use a potato peeler to shave thin slices of Parmesan cheese and add those in too. Pour the creamy dressing over the top and toss everything gently with a spoon or tongs so it’s evenly coated. The mix of textures from the crunchy veggies, creamy dressing, and shaved cheese makes every bite delicious.
Top It Off
Finally, just before serving, sprinkle the cooled garlicky panko breadcrumbs on top. Don’t add them too early or they’ll lose their crispiness. This final step gives the salad a perfect crunchy finish and ties all the flavors together.
Necessary Tools
- Baking sheet
- Large bowl
- Small pan
- Small jar or bowl (for dressing)
- Potato peeler (for the cheese)
- Knife and chopping board
- Spoon or tongs for mixing
🥦 Broccoli Chickpea Salad A Crunchy, Healthy Twist on Caesar!
Cuisine: Mediterranean, AmericanDifficulty: Easy2
servings10
minutes20
minutes30
minutesIngredients
4 lettuce leaves, chopped
1 head of broccoli, cut into florets
½ jar chickpeas (about 120g)
Shaved Parmesan cheese (use a potato peeler!)
30g panko breadcrumbs
1 tbsp oil (for roasting)
1 tsp grated garlic (for topping)
Salt to taste
Dressing:
4 tbsp plain yogurt
2 tsp tahini
2 tbsp oil
Juice of ¼ lemon
½ tsp mustard
½ clove garlic, grated
¼ tsp salt
Directions
- Roast the Veggies: Place the broccoli and chickpeas on a baking sheet. Keep them separated. Drizzle with oil and sprinkle with salt. Use your hands to mix them so they’re coated well. Bake at 180°C (350°F) for about 20 minutes. Let them cool completely before using.
- Make the Crispy Topping: In a pan, heat 1 tbsp oil and 1 tsp grated garlic. Cook for a few seconds until the garlic is golden. Add a pinch of salt. Remove from heat and let it cool. This becomes your crunchy panko topping!
- Mix the Dressing: In a small jar or bowl, mix all the dressing ingredients. Shake or stir until creamy.
- Build the Salad: In a large bowl, add chopped lettuce, roasted broccoli, chickpeas, and shaved Parmesan. Pour in the dressing and mix it all up.
- Top It Off: Right before serving, sprinkle the garlicky panko crumbs on top to keep them crispy!
Notes
- Don’t skip the cooling step! If the broccoli or chickpeas are too hot, the salad will wilt and get soggy.
- Add the crispy topping only at the end, or it will lose its crunch.
- Taste the dressing before adding salt it might already be salty enough from the Parmesan.
Serving Suggestions
- Enjoy it as a main meal or a side with grilled chicken or tofu.
- Great for lunchboxes just keep the breadcrumbs separate until ready to eat.
- Add a boiled egg or avocado slices for extra protein and creaminess.
Fun Fact
Did you know chickpeas are also called garbanzo beans? They’ve been eaten for over 7,000 years and are full of plant protein!
Conclusion
This Broccoli Chickpea Salad is one of my favorite ways to enjoy a veggie-packed meal that still feels like comfort food. It’s easy to make, full of texture, and totally satisfying. Try it out and let me know how it goes your taste buds (and tummy) will thank you!
