Warm Broccoli Caesar with Roasted Chickpeas

An elevated version of Caesar salad featuring warm roasted broccoli, Brussels sprouts, crispy bacon, and crunchy roasted chickpeas. Tossed in a creamy tahini Caesar dressing, this dish is perfect for a winter meal prep or a cozy dinner.

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3.5 cups broccoli florets
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground
• 6 slices bacon
• 1 can chickpeas drained and rinsed
• 0.5 pound Brussels sprouts shaved
• 0.25 cup tahini
• 0.25 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon anchovy paste
• 1 clove garlic minced
• 3 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground
• 0.5 cup breadcrumbs
• 0 Parmesan freshly grated

Instructions

1. Preheat the oven to 400°F.
2. Add broccoli florets to a sheet pan and toss with 2 tablespoons of olive oil, salt, and black pepper. Move to one side of the pan.
3. On the other side of the sheet pan, arrange the bacon slices. Transfer to the oven.
4. On a separate pan, add chickpeas, toss with a drizzle of olive oil and a pinch of salt. Roast alongside the bacon and broccoli.
5. In a small bowl, toss the shaved Brussels sprouts with olive oil. Add to the broccoli and bacon, stirring with about 8-10 minutes remaining for baking.
6. Meanwhile, prepare the dressing by whisking together tahini, olive oil, lemon juice, garlic, anchovy paste, salt, and pepper in a bowl until smooth. Add water gradually to achieve desired consistency.
7. Remove the roasted vegetables and chickpeas from the oven and transfer to a large serving bowl.
8. Optionally, add breadcrumbs to the bacon grease on the sheet pan and toast in the oven for 4-5 minutes.
9. Toss the roasted vegetable mix with the tahini dressing until well coated. Serve warm, topped with breadcrumbs and freshly grated Parmesan.