Roasted Broccoli, Avocado & Chickpea Caesar Salad
A warm broccoli salad with the most delicious creamy Caesar dressing! The addition of roasted chickpeas, avocado and garlic toast make this an easy and healthy 30 minute meal that comes together very easily. If you're looking for a warm vegetarian salad with a touch of decadence, this is the recipe to try.
Ingredients
- 1 head broccoli, chopped into florets
- 1 can chickpeas, 14oz or 400g, drained and rinsed
- 1 Tbsp extra virgin olive oil
- 2 slices of baguette
- 1 clove of garlic
- Salt and pepper
Caesar Dressing
- ¼ cup (60 g) full fat greek yogurt
- 1 Tbsp fresh lemon juice, or half a lemon's yield
- 2 Tbsp of grated parmesan cheese, or parmesan style cheese - see notes
- 0.5 clove garlic
- ½ Tbsp dijon mustard
- 2 tsp of capers
- 2 tsp of extra virgin olive oil
Instructions
- Pre-heat the oven to 200C / 390F.
- Brush a large skillet or shallow casserole dish with olive oil. Spread the chickpeas and broccoli florets over the pan and spray or brush a little more oil on top to cover. Sprinkle with salt and pepper. Cook for 25 minutes.
- Prepare your garlic toasts. Slice the baguette lengthwise. Sprinkle crushed garlic on top and then brush or spray with olive oil.
- After the broccoli and chickpeas have been in the oven for 15 minutes, open the oven and place the garlic toasts in the pan to cook for the remaining 10 minutes.
- Now prepare your dressing by blending all of the ingredients with a hand blender or mini food processor.
- When the broccoli and chickpeas are done, remove from the oven and spoon out into a bowl. Top with avocado and dressing, and toss to combine.
- Garnish with additional grated parmesan cheese, if desired.
Serving: 1g, Calories: 619kcal, Carbohydrates: 78g, Protein: 26g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 24mg, Sodium: 1117mg, Fiber: 10g, Sugar: 10g
