Tossed in a nutty Tahini Caesar Dressing, this Roasted Broccoli Salad is a tasty and nutritious take on a classic caesar salad. Topped with homemade Chickpea Croutons for plant-based protein, you can easily adapt this recipe to be completely vegetarian or vegan.
If you love caesar salad and you love broccoli, you’re gonna love this recipe. And I bet you still might even if you don’t love those things.
Today, your typical caesar dressing is getting a nutty, savory tahini makeover and we’re slathering it on a heaping pile of tender roasted broccoli. Eat it right away or prep it in advance, the broccoli only soaks up more of that tasty tahini dressing and becomes more delicious by the minute. And don’t forget the toppings! We’re turning humble canned chickpeas into crispy golden croutons that give this salad the perfect crunch.
Why You’ll Love This Recipe
- It keeps well in the fridge. I love a good fridge salad. Prepping one at the beginning of the week really helps me get my veggies in with no extra effort. Broccoli is perfect for it too as it doesn’t get soggy super fast.
- It’s healthy & plant-forward. Incorporating more plant-based proteins is good for you and the environment. Not only are the chickpea croutons a source of plant-based protein, but they provide fiber and many other important nutrients, too! Read more about this recipe’s nutrition here.
- It’s an interesting twist on a classic! Tahini pairs super well with the sharp flavors of anchovy, mustard and lemon that make up a classic caesar salad. Switching up the flavors of my go-to dishes is one of my favorite ways to try something new, especially if it makes eating vegetables more interesting!
Tahini Broccoli Caesar Salad Ingredients
This roasted broccoli salad is full of classic caesar salad flavors but with a tahini twist! For the full recipe with ingredient amounts and instructions, see the recipe card below.
- Broccoli. We will need 2 large heads or about 8 cups of pre-cut florets.
- Chickpeas. I like the convenience of canned but you can use cooked dried beans.
- Tahini. Read more about tahini here!
- Parmesan cheese. Shredded or grated.
- Worcestershire sauce. Adds the flavor of anchovies used in a classic caesar dressing.
- Dijon mustard. Gives a nice sharp bite to the dressing.
- Garlic. The recipe calls for two cloves, but measure with your heart 🙂
- Lemon. A squeeze of fresh lemon juice brings acidity to the tahini caesar dressing. Serve with additional lemon wedges if desired!
- Olive oil. For roasting.
- Seasonings. Garlic powder, black pepper, salt.
How To Make Crispy Chickpea Croutons
Making chickpea croutons is as easy as 1, 2, 3!
- Rinse the canned chickpeas then dry them well with a clean kitchen towel. Removing as much moisture as possible = extra crispy chickpeas!
- Toss the chickpeas with oil and seasonings and spread on a baking sheet.
- Bake until golden brown and crunchy!
Making The Tahini Caesar Dressing
The tahini caesar dressing is super easy to whip up. Just combine the dressing ingredients in a bowl, then slowly whisk in the warm water until you get a thick and creamy but pourable dressing.
Is Broccoli Salad With Tahini Caesar Dressing Healthy?
Yes! Each component of this broccoli salad contributes essential nutrients that are important for a healthy, balanced diet.
Roasted Broccoli: is low in calories and an excellent source of important nutrients like Vitamin C, important for immune function and Vitamin K, which promotes bone health and supports healthy blood clotting. Roasting the broccoli first also helps break down tough fibers, making the broccoli easier digest while the drizzle of olive oil helps your body better absorb fat-soluble nutrients (like Vitamin K!)
Chickpea Croutons: provide a variety of nutrients as well as a 11g of protein and 10g of fiber per cup (152g). Both protein and fiber add satiety to a meal, helping you feel full as well as slowing down the absorption of glucose in the bloodstream to help manage blood sugars levels.
Tahini Caesar Dressing: Tahini is quite nutritious too, as it is rich in protein, fiber, copper, selenium and phosphorus. And while salad dressings do add calories, more importantly they can improve the palatability of vegetables, encouraging you to eat more of them!
Storage Instructions
Broccoli Salad: Store leftovers in an airtight container in the fridge for up to 3 days. If planning to make this salad ahead, store the chickpeas croutons separately and only add before serving.
Tahini Caesar Dressing: Store any leftovers in a sealed container or glass jar for 3 to 5 days.
Chickpea Croutons: Store in an airtight container at room temperature for 2 to 3 days.
Frequently Asked Questions (FAQs)
Tahini is a paste made from ground sesame seeds. It has a nutty, slightly bitter taste and is used widely in Middle Eastern and Mediterranean cuisine. Tahini is often used as an ingredient in dressings, dips (like hummus) and desserts. It’s nutritious too!
Because this recipes contains Worcestershire sauce (made from anchovies!) it is not vegetarian. However, it is safe for those who are pescatarian (i.e. following a vegetarian diet and also eat fish). To make this recipe fully vegetarian, either omit the Worcestershire or replace it with soy sauce, tamari or coconut aminos.
Yes! In addition to omitting or replacing the Worcestershire, use a vegan parmesan cheese.
Boiling produces tender cooked broccoli in just a few minutes, whereas roasting takes longer but results in golden caramelization that adds more flavor. In terms of nutrition, more water-soluble vitamins are lost in cooking water with prolonged boiling compared to dry cooking methods, like roasting or stir-frying of vegetables.
Be sure to dry your chickpeas really, really well. If they still have a lot of moisture on them going into the oven, they will steam rather than roast. Also try to remove as many of the pesky skins as possible. It can be a tedious job but will help remove excess moisture and give the chickpeas as much breathing room as possible to crisp up. If your chickpeas are still not crispy after 30 minutes, roast in additional 5 minute intervals until the desired crispy-ness is achieved.
More (Delicious!) Ways To Get Your Veggies In!
- Raw Carrot Salad with Dill Mustard Dressing
- Summer Beet Salad with Simple Citrus Dressing
- Simple Spinach Salad with Oranges and Almonds
Roasted Broccoli Salad With Tahini Caesar Dressing And Chickpea Croutons
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
Description
Tossed in a nutty Tahini Caesar Dressing, this Roasted Broccoli Salad is a tasty and nutritious take on a classic caesar salad. Topped with homemade Chickpea Croutons for plant-based protein, you can easily adapt this recipe to be completely vegetarian or vegan
Ingredients
For the Roasted Broccoli:
- 2 large heads broccoli, chopped into florets (~8 cups)
- 2 tablespoons olive oil
For the Crispy Chickpea Croutons:
- 1–540ml (19oz) can chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Caesar Dressing:
- 1/2 cup tahini
- 1/4 cup parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- salt & pepper, to taste
- 1/4 cup + 2 tablespoons warm water
For Serving:
- 1/4 cup parmesan cheese
- lemon wedges
Instructions
1. Roast the broccoli. Preheat the oven to 425°F. Place the broccoli florets on a baking sheet. Toss with olive oil and spread evenly on the pan. Roast for 15 – 20 minutes until tender and browned around the edges.
2. Make the chickpea croutons. Wash and drain the chickpeas. Turn them onto a rimmed baking sheet lined with a kitchen towel and gently rub to dry the chickpeas and remove loose skins. Transfer the chickpeas to the unlined baking sheet and toss with olive oil, garlic powder, salt and pepper. Bake at 425°F for 20 to 30 minutes, stirring halfway, until the chickpeas are golden and crunchy. Allow the chickpeas to cool completely on the baking sheet.
3. Make the tahini caesar dressing. In a bowl, mix together all dressing ingredients except for the water. Once combined, gradually whisk in the warm water until the dressing is a pourable but thick and creamy consistency.
4. Mix the salad. Toss together the roasted broccoli, tahini caesar dressing, chickpea croutons and parmesan cheese. Serve with lemon wedges.
Notes
Storage Notes: Refrigerate leftover broccoli salad in an airtight container up to 3 days. Chickpea croutons will keep well at room temperate for 2 to 3 days.
Make it Vegetarian/Vegan: Omit the Worcestershire sauce or replace it with soy sauce, tamari or coconut aminos. Additionally, use a vegan parmesan cheese to make this recipe vegan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
