This Roasted Broccoli and Chickpea Caesar Salad is a vegan twist on a classic recipe. It's full of earthy flavours with a distinctive, tangy dressing. Get the recipe below.
Vegan Caesar Salad
The Caesar Salad is a well known dish that can easily be made vegan.
Today I'm sharing with you my twist on the Caesar salad but without using meat substitutes: this is my Roasted Broccoli and Chickpea Caesar Salad.
There's not a chicken breast or iceberg lettuce wedge in sight!
Instead, it's made with charred broccoli florets, crispy chickpeas and a dressing made from vegan mayonnaise and flavoured with garlic, nutritional yeast, mustard and lemon juice.
This recipe combines the earthy flavours of roasted broccoli with protein rich chickpeas with the classic taste of Caesar salad dressing, resulting in a dish that is both nutritious and delicious!
I love roasting the broccoli and chickpeas as it brings out a slightly nutty flavour and makes for the perfect crisp texture to contrast with the creamy dressing.
Vegan Caesar dressing
Of course Caesar salad dressing isn't ordinarily vegan. The classic dressing is made from mayonnaise, Parmesan, anchovies, lemon juice, Worcestershire sauce and mustard. Its rich, creamy texture and tangy flavour is something you don't want to have to do without just because you don't eat meat, egg and dairy.
The base of my vegan Caesar dressing is vegan mayonnaise so it's suitable for anyone who is egg and/or dairy free. The rest of the dressing is made with nutritional yeast, Dijon mustard, lemon juice and vegan Worcestershire sauce. If you can't find vegan Worcestershire sauce use a drop of soy sauce instead.
The recipe
Roasted Broccoli and Chickpea Caesar Salad
Ingredients
For the salad
- 400 g broccoli cut into florets
- 235 g chickpeas drained and rinsed
- 2 tablespoon olive oil
- Salt and pepper to taste
- 2 cloves garlic minced
For the dressing
- 4 tablespoon vegan mayonnaise
- 30 g nutritional yeast
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 0.5 teaspoon vegan Worcestershire sauce or soy sauce
For the breadcrumb top
- 4 tablespoon breadcrumbs
- 1 tablespoon lemon zest
- Salt and pepper to taste
Instructions
- Preheat your oven to 200C / 400F / gas mark 6.
- Toss the broccoli florets and chickpeas in a large bowl with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the broccoli and chickpeas in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly charred.
- While the broccoli and chickpeas are roasting, prepare the salad dressing.
- In a small bowl, whisk together the vegan mayonnaise, nutritional yeast, Dijon mustard, lemon juice and vegan Worcestershire sauce until smooth and creamy.
- Once the broccoli and chickpeas are done roasting, remove them from the oven and let cool slightly.
- While cooling slightly, mix together the breadcrumbs with the lemon zest and a little salt and pepper.
- Serve the roasted broccoli and chickpeas with the salad dressing and the breadcrumb topping.
Nutrition
More salad recipe
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