Broccoli Caesar Salad with Crispy Chickpeas

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

Course Main Course

Keyword Black Pepper, Caesar Dressing, Chickpeas, Garlic Powder, Harvesting Good Broccoli, Olive Oil, Onion Powder, Parmesan Cheese, Salt

Cooking Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 213kcal

Preheat oven to 425 F. Prepare baking sheet, lining 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). Season with olive oil, garlic powder, onion powder, salt, and pepper.
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 baking sheet with the broccoli and chickpeas into the oven for about 20-30 minutes, tossing both halfway through, until the broccoli is soft and lightly charred and the chickpeas are darker brown and crispy.
Prepare the salad. Add broccoli and chickpeas to a large bowl and toss with dressing. Add the grated parmesan. Toss well and serve.