Roasted Broccoli and Chickpea Caesar Salad
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.
Servings: 2 people
Calories: 709.96kcal
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
Calories: 709.96kcal | Carbohydrates: 70.54g | Protein: 26.59g | Fat: 37.61g | Saturated Fat: 4.72g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 11.23g | Sodium: 428.55mg | Potassium: 1353.57mg | Fiber: 19.3g | Sugar: 10.81g | Vitamin A: 1282.9IU | Vitamin C: 187.84mg | Calcium: 201.39mg | Iron: 7mg