If you’re a caesar salad lover, you’re in the right place. This is just like your typical caesar salad but instead of lettuce, roasted broccoli is the base. This elevated broccoli caesar salad is nutritious with good for you ingredients like broccoli and chickpeas, and is so simple to make.
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
broccoli: full of fiber, anti-inflammatory, and antioxidant properties that are great for heart health.
chickpeas: help to control blood sugar and are packed with protein and nutrients.
parmesan: adds a salty delicious taste to the salad
Dressing:
cashews
olive oil
lemon juice
capers
caper brine
dijon
salt + pepper
water
garlic powder
What ingredients do I need for broccoli caesar salad?
How do you make Broccoli Caesar Salad?
Preheat the oven and prepare the baking sheet with unbleached parchment paper.
Cut the broccoli and rinse and drain chickpeas.
Roast the broccoli and chickpeas with olive oil.
Make the dressing in the blender.
Add all of the ingredients to a life changing salad bowl.
Pour in the dressing and mix with salad tosser hands.
Commonly asked questions
- What if I can’t have cashews? The cashew caesar dressing is going to be best for this recipe, but if you have an allergy or can’t have cashews, my Sunflower Seed Dressing is a good alternative option.
- Is this recipe served hot or cold? Ideally you want to let the broccoli and chickpeas cool like you would for a salad, but it is okay if it is eaten warm.
3. Will this recipe stay good as leftovers? Yes! If you have extra, (which I don’t think you will!) you can always put it in an airtight container for up to 3 days.
Extra helpful tips
- In a rush? Cook the broccoli and chickpeas ahead of time, or make the dressing the day before to save time.
- Double the batch of caesar dressing so you have extra to use on salads the rest of the week.
- If you don’t have a strong blender, you can soak the cashews first in warm water so they blend easier.
- Want to make a regular caesar salad? One of my favorite recipes from my HealthyGirl Kitchen Cookbook is my kale caesar salad. If you haven’t tried it yet, you are about to fall in love, and if you have, you know just how good it is.
More easy vegan salad recipes
How to store
This salad can be stored in an air-tight container for up to 3-4 days.
Broccoli Caesar Salad (With Dairy-Free Dressing!)
the ingredients
- 1 head broccoli
- 1 can chickpeas rinsed and drained
- vegan parmesan garnish
dressing
- 1 cup raw cashews
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp capers
- 1 tbsp caper brine
- 1 tsp dijon mustard
- 1/2 tsp salt
- 3/4 cup water
- 1 tsp garlic powder
- pinch pepper
instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Cut broccoli into florets and rinse and drain chickpeas.
- Add the broccoli and chickpeas to a baking sheet. Spray on olive oil and season with a little salt, pepper and garlic powder. Roast for 25-30 minutes.
- While it roasts, make the dressing by blending all the ingredients in a high speed blender.
- Add the broccoli, chickpeas, dressing (as much or as little as you’d like), and garnish with vegan parmesan.
- Enjoy!
