Name: Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head broccoli, cut into florets; 1 (15 oz) can chickpeas, drained and rinsed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup breadcrumbs (preferably panko); 2 tablespoons unsalted butter; 1/4 cup grated Parmesan cheese; 1/3 cup Caesar dressing (store-bought or homemade); 1 tablespoon lemon juice; 1 garlic clove, minced

Hey y’all! Looking for a fresh, modern twist on a classic Caesar salad? This Broccoli Caesar salad with Crispy Chickpeas and Toasted Breadcrumbs is bursting with crunchy textures and rich, tangy flavors. It’s hearty enough for lunch, perfect as a side for dinner, or even impressive enough to serve at your next potluck. Trust me—once you try the roasted chickpeas and golden breadcrumbs, this salad might just become your new obsession. Let’s get cooking!

Why You’ll Love This

Every bite is packed with satisfying crunch from roasted chickpeas and toasted breadcrumbs.
The creamy, garlicky Caesar dressing clings perfectly to raw, crisp broccoli.
It’s vegan-friendly (but easily customized with Parmesan or anchovies for non-vegans).
This salad is meal-prep friendly and stays delicious for days in the fridge!
Full of fiber, protein, and vitamins—healthy never tasted so crave-worthy.

Ingredients

For the salad:

1 large head broccoli (about 1 1/2 lbs), cut into small florets
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
2 cups crusty bread, torn or cubed into small pieces (about 2-3 thick slices)
2 tbsp olive oil, divided
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp fine sea salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh parsley (optional)
1/4 cup vegan or regular Parmesan, grated (optional)

For the Caesar dressing:

3 tbsp mayonnaise (regular or vegan)
2 tbsp lemon juice (about 1/2 lemon)
2 tsp Dijon mustard
2 tsp capers, minced (or 1 tsp anchovy paste, optional)
1 garlic clove, finely grated
2 tsp olive oil
1/4 tsp fine salt, more to taste
2 tbsp water (to thin, as needed)
Fresh cracked black pepper, to taste

Directions

Step 1: Prep and Roast the Chickpeas

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
On the sheet, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and some black pepper.
Spread in a single layer and roast for 23–28 minutes, shaking halfway, until golden and crispy.

Step 2: Toast the Breadcrumbs

Add bread cubes to a separate large skillet with 1 tablespoon olive oil and 1/4 teaspoon salt over medium heat.
Stir frequently for 5–8 minutes until golden and deeply crunchy—watch closely to avoid burning. Remove from heat and let cool, then pulse in a food processor or crush by hand into coarse breadcrumbs.

Step 3: Make the Caesar Dressing

In a small bowl, whisk together mayo, lemon juice, Dijon, capers or anchovy, grated garlic, olive oil, and salt. Add water, a little at a time, whisking until smooth and creamy but pourable.
Season with black pepper and adjust salt or lemon to taste.

Step 4: Assemble the Salad

Place broccoli florets in a large mixing bowl. Pour the Caesar dressing over and toss until every floret is coated (massage gently for extra-tender texture).
Add toasted breadcrumbs and crispy chickpeas. Toss again or serve topped with crunchy bits for extra texture.
Garnish with parsley and Parmesan, if using. Serve immediately or chill for up to 1 hour before serving.

Notes

For extra-tender broccoli, blanch florets in boiling water for 30 seconds, then plunge into ice water before drying well.
Pat chickpeas thoroughly dry before roasting for maximum crunchiness.
Use gluten-free bread if you need a gluten-free option.

Variations

Spicy Caesar: Add a pinch of cayenne pepper or hot sauce to your dressing for extra zing.
Kale Caesar: Replace half the broccoli with chopped lacinato kale for a hearty, nutrient-packed version.
Protein Boost: Add diced grilled chicken or baked tofu for a full meal.

Required Equipment

Baking sheet
Skillet
Large mixing bowl
Small bowl (for dressing)
Whisk
Parchment paper
Food processor (or a rolling pin for crumbs)

Storage Instructions

This salad keeps well refrigerated for up to 3 days. Store the dressing, chickpeas, and breadcrumbs separately if prepping ahead for maximum crunch. If assembled, the salad will soften but still tastes amazing on day two!

Suggested Pairings & Serving Recommendations

Serve alongside grilled salmon or chicken for a summery dinner.
Pair with crusty garlic bread for an easy lunch.
Enjoy with a glass of chilled white wine, like Sauvignon Blanc.

Pro Tips

Toss the broccoli with dressing while it’s fresh for the best flavor and tenderness.
Let roasted chickpeas cool completely before adding to maintain crunch.
Crush the breadcrumbs to your preferred size—coarser pieces add extra rustic crunch!

FAQ

Can I make this salad ahead of time?
Yes! For best results, store components separately and combine just before serving.
Is the salad gluten-free or vegan?
It can be! Use gluten-free bread and vegan mayo/Parmesan to fit your needs.
Can I use frozen broccoli?
Fresh broccoli has the best crunch for this recipe, but you can very briefly blanch frozen broccoli if needed and dry it well before using.

Prep Time:

20 minutes

Cook Time:

28 minutes

Total Time:

48 minutes

Broccoli Caesar Salad with Crispy Chickpeas and Toasted Breadcrumbs

Why You’ll Love This

Ingredients