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Broccoli Caesar Salad

Source: The Full Helping | Serves: 4 | Time: 45 min

Broccoli Caesar Salad

Changes: quick soaked the #cashews; added chickpeas



1 medium head #broccoli, trimmed and cut into florets and pieces

1 can #chickpeas, rinsed and drained

Olive or avocado oil spray, for roasting the broccoli and chickpeas

S&P, to taste

1 head romaine lettuce, washed, trimmed, and chopped (about 6 cups)

3 slices peasant or sourdough bread, cut into cubes (or your croutons of choice)

2 tbsp drained capers

1/2 cup parmesan (skip to keep vegan, I did)

Optional: wakame to sprinkle (and I went for it!)


3/4 cup raw cashews, quick soaked in boiled water for 15 min

1/2 cup water

1 tsp Dijon mustard

1 small clove garlic, coarsely chopped

1 1/2 tbsp lemon juice

1 1/2 tbsp red wine vinegar

1/2 tsp salt

1/4 tsp pepper

1/4 cup nutritional yeast


Preheat your oven to 425F and line a baking sheet with parchment. Place the broccoli and chickpeas on the baking sheet and spray with oil, or drizzle it with oil and use your hands to coat everything evenly. Season mixture with salt and pepper.

If you're making your own croutons, next, prepare your bread. If you'd like to use fresh bread crumbs, add the bread cubes to your food processor and process until they're coarsely ground (these should be bigger, rustic bread crumbs, not too finely ground). It should take about 30-45 seconds. Add these crumbs to another parchment lined baking sheet. If you'd like to skip the food processor and make croutons, simply add the cubed bread to another lined baking sheet. Transfer the broccoli and the bread to the oven. Toast bread crumbs or croutons for five minutes, stir, and then toast for another 3-5 minutes, or until browning and crispy. Remove the bread from the oven. And continiue roasting the broccoli and chickpeas.

If you're like me and didn't feel like making your own croutons today, go ahead and roast the broccoli and chickpeas for 25 minutes, or until the stems are tender and the broccoli is browning and crispy.

While the broccoli roasts, prepare the dressing. Combine all ingredients in a high-speed blender or food processor till smooth.

Add the romaine to a large mixing bowl, along with the capers, parmesan, crumbs or croutons, and wakame, if using. Add 3/4 cup dressing and toss well to combine. Fold in the broccoli, then add more dressing as needed until everything is coated well.

Plate and enjoy!

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