Broccoli-Chickpea Caesar Salad
Broccoli-Chickpea Caesar Salad
By Chadwick Boyd
Photo by Brooke Slezak
The Very Best Caesar Salad with Dressing Ever…But With Broccoli & Chickpeas
I love the salty, creamy, crunchy taste and texture of classic caesar salad. Sometimes, though, I get bored with the same old romaine lettuce and croutons. So, I set out to find ways to mix it up, yet still get that satisfying comfort from a well made caesar.
Here’s what I discovered… When you slice broccoli stalks with florets in the food processor with the slicing blade, you get a tender, pliable, slightly crunchy bed of greens similar to romaine. When tossed in caesar dressing, it is really quite something!
But it got me thinking…Are there other ways to make a really good, creamy umami-rich dressing in new, exciting ways, too?
This caesar dressing is made with chickpeas and aquafaba, the liquid in the can with the chickpeas. It’s as good as, if not better in my opinion, than a caesar dressing made with egg. For all you purists, I think you will be pleasantly surprised and happy! The dressing can also be made vegan as well. See the “Chadwick’s Changeups” section below the recipe.
Chadwick’s Checklist
What you need to know before you cook.
- Use a standard size food processor fitted with the slicing blade
- Make the additional floret pieces bite-size
- A large mixing bowl helps make sure the all the bits of the salad get properly dressed
Serving Size: 4 Prep Time: 25 mins Cooking Time: No cooking, just prep!
Ingredients
1 15-ounce can chickpeas, reserve ¼ cup liquid for dressing
¼ cup grated Parmesan, plus more for serving
1 garlic clove
2 teaspoons Dijon mustard (I like Maille brand)
2 teaspoons anchovy paste
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
½ cup extra virgin olive oil
2-3 tablespoons roughly chopped Italian parsley
2 heads broccoli, washed and trimmed with any leaves reserved
2 tablespoons toasted sesame seeds
Directions
In the bowl of a food processor fitted with the blade, add half of the chickpeas (½ cup + 2 tablespoons), Parmesan, garlic, mustard, anchovy paste, lemon juice, and Worcestershire sauce. Pulse for 15 seconds. Scrape the sides down, and pulse for 10 seconds more or until the chickpeas are a coarse paste.
Turn the machine on and stream in the ¼ cup of the chickpea liquid and olive oil. Transfer the dressing to a small bowl. Rinse the bowl of the processor and fit with the ¼-inch slicing blade.
Cut off the florets and break into small, ½-inch pieces. Place in a large mixing bowl.
Run the stalks through processor. Place them in the bowl with the florets. Add the leaves.
Add the remaining chickpeas, parsley, and sesame seeds. Toss well. Pour in the dressing. Toss again to fully combine. Season with salt and pepper to taste. Transfer to a large platter or portion out into individual salad bowls.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Brussels sprouts are also great in this recipe instead of broccoli
- To make this vegan, omit the Parmesan cheese and stir in equal amounts of bread crumbs toasted with olive oil and nutritional yeast
- For heat, sprinkle on some red chile flakes
