Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs

Name: Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small head broccoli (about 2 cups chopped florets); 1 15.5 ounce can chickpeas; 1/2 cup panko breadcrumbs; 6 tablespoons olive oil, divided; 1/4 cup parmesan cheese, grated; 1 teaspoon garlic powder; 1 teaspoon onion powder; 3 tablespoons Caesar dressing of choice; Salt; Pepper

Meet your new favorite way to eat broccoli: Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs.

I can’t get over how good this salad is. It’s packed with flavor.

Roasting broccoli already makes it so delicious. I dk what it is about freshly roasted broccoli but it’s gotta be up there as one of my favorite foods.

Then, add in some crispy chickpeas. They add a perfect crunch to the salad.

Toasted breadcrumbs and freshly grated parmesan cheese add even more flavor. I’m telling you - each of these components on their own is delicious, but together, they’re out of this world.

While this isn’t a “traditional” salad, I love that it adds different components and flavors to make it fun and exciting.

It has carbs. It has cheese. Delicious dressing. The whole shebang.

Because it’s okay if food doesn’t look “traditional.” And it’s definitely okay to add anything you can to meals to make them taste good, satisfy you, and keep you feeling full.

Roast the broccoli

Preheat the 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.

Roast the chickpeas

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.

Toast the breadcrumbs

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.

Assemble the salad

Prepare the salad. Add broccoli and chickpeas to a large bowl and toss with dressing. Add the breadcrumbs and grated parmesan. Toss well and serve.

Everything else you need to know:

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.

Did you try this recipe?

I hope you love this Broccoli Caesar Salad with Crispy Chickpeas! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!