This isn’t your average Caesar salad. It’s a high-fibre, veggie-packed twist that’s just as satisfying as the classic—but lighter, healthier, and full of flavour. Roasted broccoli and chickpeas bring the crunch, while a creamy yoghurt-tahini dressing ties it all together with that unmistakable Caesar-style zing. It’s the kind of salad that keeps you full, supports digestion, and tastes buonissimo.
The roasted broccoli brings a slightly nutty flavour, while the chickpeas add protein and a delightful bite. Tossed with crisp lettuce, a creamy tahini-yoghurt dressing, and a sprinkle of Parmesan, this salad is as nourishing as it is delicious. The garlicky panko topping is the star here, adding a crunch that takes this dish to the next level. Make sure to add it just before serving to keep it perfectly crisp.
Perfect for lunch, meal prep, or a feel-good dinner, this nourishing salad proves that healthy food doesn’t have to be boring—it just needs the right combo.
Ways To Enjoy It
- Serve as a main salad for lunch or dinner.
- Add grilled chicken, tofu or a soft-boiled egg for extra protein.
- Use leftovers in a wrap or sandwich the next day.
- Makes a great side dish for a BBQ or dinner with friends.
Tips
- Let the broccoli and chickpeas cool fully before assembling the salad—this keeps the lettuce crisp and prevents sogginess.
- Use a good-quality yoghurt for the dressing—it makes a big difference in texture and tang. I like to make mine homemade, so I can control the ingredients and adjust to taste and also avoid all those preservatives!
- Add the garlicky panko topping last minute so it stays crispy. Don’t skip it, it really elevates this dish!
- Massage the lettuce with a little lemon juice beforehand if you want to soften it slightly without wilting it.
Swaps
Fridge: Store the salad (without the panko topping) in an airtight container for up to 2 days. Keep the dressing and toppings separate until ready to serve.
Freezer: Not suitable for freezing.
Storage
Store them in an airtight container, such as a glass jar or resealable bag at room temperature or fridge. This helps retain their crunch and prevents moisture from getting in. If you keep at room temperature the maple syrup will melt slightly and become sticky but still totally delicious.
More Broccoli Recipes
Broccoli & Chickpea Cesar Salad
Ingredients
- ~4 leaves of lettuce
- 1 head of broccoli
- 1/2 jar chickpeas @boldbeans
- 30 g panko breadcrumbs
- 1 tbsp oil
- 1 tsp grated garlic
- Salt
Dressing
- 4 tbsp yoghurt
- 2 tsp tahini
- 2 tbsp oil
- 1/4 Lemon juice
- 1/2 mustard
- 1/2 garlic
- Salt 1/4
Instructions
- In a baking sheet add broccoli and chickpeas (keep separated).
- Add oil and salt then mix with your hands so broccoli and chickpeas are nicely coated.
- Bake for ~20 mins 180C.
- Remove from the oven and let cool down completely.
- To make the crunchy/ garlicky panko breadcrumb topping:
- In a pan add oil and grated garlic and cook for a few seconds until nice and golden. Add salt to taste. Let it cool down completely
- In a small jar add all the dressing ingredients and mix.
- In a large bowl, assemble the salad: add chopped lettuce, the roasted broccoli, shaved Parmesan cheese and chickpeas, mix.
- Add the garlicky panko breadcrumbs just at the end, so they’ll stay crispy.