This vegan roasted broccoli miso caesar salad with crispy quinoa will have your tastebuds happy dancing! It’s everything you need in a salad – it’s got the textures, the flavors, and it’s straight forward to make! Perfect for vegan and gluten free diets!

roasted broccoli miso caesar salad with crispy rice

Why you’ll love this Vegan roasted broccoli salad

  • Easy and quick to make.
  • Made on a sheet pan.
  • The dressing makes a great meal prep. Use on salads/bowls throughout the week.
  • Packed full of antioxiants!
  • Vegan & Gluten free.
  • Packed full of fiber, protein, & healthy fats.
  • Makes a great side dish to your favorite protein or add it right in!

Ingredients & substitutions

  • Roasted Broccoli & chickpeas
    • Can of chickpeas: You can also use great northern/white beans. The crispy beans add a great texture to the salad, while also adding protein and fiber.
    • Olive oil: You can use any oil you prefer.
    • Minced garlic or garlic powder
    • Parmesan: I used vegan parmesan from VioLife.
    • Lemon zest
    • Sea salt & pepper
  • Crispy Quinoa
    • Cooked quinoa: You want to use COOKED quinoa for this. You can also substitute cooked rice. I actually prefer making crispy quinoa, but was out the day of shooting this, but both add an incredible crunch to this roasted broccoli salad.
    • Olive oil
  • Miso caesar dressing
    • Tahini: You can also use cashew butter.
    • Nutritional yeast: Nutritional yeast is what gives this dressing its flavor. It cannot be subbed.
    • Garlic cloves
    • Lemon juice
    • Miso: White or yellow miso works best.
    • sea salt & pepper
A bowl of roasted broccoli caesar salad with crispy rice.

How to make roasted broccoli caesar salad

  • Crispy Quinoa
    • Cook your quinoa or rice. Then you’ll add it to a bowl with olive oil and sea salt, tossing to combine. Next, you’ll spread the rice out on a sheet pan and bake it until crispy.
  • Roasted Broccoli and chickpeas
    • First you’ll drizzle the broccoli and chickpeas with olive oil & seasonings. Then, bake them until they’re crispy, about 25 minutes. Once done, you’ll grate over some lemon zest and parmesan.
  • Dressing
    • Simply add everything to a blender and blend until smooth! Store extras in a mason jar or air-tight container in the fridge.

Other recipes to try

Roasted Broccoli Miso Caesar Salad

This roasted broccoli miso caesar salad with crispy quinoa will have your tastebuds happy dancing! It's everything you need in a salad – it's got the textures, the flavors, and it's straight forward to make! Perfect for vegan and gluten free diets!
5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, dinner, lunch
Cuisine American


Roasted broccoli & chickpeas

  • 1 large head broccoli
  • 1 can chickpeas
  • 2 tsp lemon zest
  • 2 tbsp olive oil
  • vegan or regular parmesan cheese (block or 1/3 cup shredded) *I like VioLife
  • 1 tbsp minced garlic or 1 tsp garlic powder
  • sea salt & pepper

Crispy rice

  • 1 cup cooked rice or quinoa
  • 2 tbsp olive oil
  • 1/2 tsp sea salt

Miso caesar dressing

  • 3/4 cup water
  • 1/2 cup tahini *can sub cashew butter
  • 1/4 cup avocado oil mayo, vegan sour cream, or greek yogurt *I like to use forager vegan sour cream
  • 2 tsp light yellow miso paste
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 2 tsp caper juice, from the jar
  • 2-3 garlic cloves
  • 1/2 cup nutritional yeast
  • 2-3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp pepper


Crispy Quinoa (or rice) *I prefer quinoa

  • Place the cooked quinoa or rice in a large bowl. Drizzle with the olive oil and salt, tossing well.
  • Line a sheet pan with parchment paper. Spread the rice or quinoa out evenly, trying to not have clumps/overlap.
  • Bake at 375F for 20-25 minutes, stirring every 10 minutes, until golden.

Roasted Broccoli and Chickpeas

  • Preheat oven to 400F. Cut the broccoli into smaller florets. Place them on a parchment-lined or grease sheet pan.
  • Drain and rinse the chickpeas. Place them on a kitchen towel or paper towel and pat them dry the best you can. Then, place them next to the broccoli on the sheet pan. Be sure that everything isn't over-crowded.
  • Drizzle the broccoli and chickpeas with the olive oil. Then sprinkle over the seasonings. Use your hands to mix everything in well. Then, grate a little parmesan over the broccoli.
  • Roast for 20-25 minutes until crispy (I like to toss everything half way through). Remove from the oven. Grate or sprinkle over the lemon zest.


  • Blend all ingredients in a high-powered blender, starting with 1/2 cup water, until smooth, adding more water if needed. Pour into a mason jar or container with a lid.

Assembling the salad

  • You can start with a base of greens, or not. Add them to the base of the serving bowl. Add the roasted broccoli on top, followed by the chickpeas. Then top with the crispy quinoa or rice. Top with extra parmesan. Drizzle over the dressing when ready to serve!
Keyword chickpea salad, crispy rice, healthy salad, roasted broccoli, salad recipes, vegan salad

Similar Posts


  1. The broccoli Cesar looks delicious but the recipe calls for nutritional yeast which I don’t use and states it cannot be substituted. Otherwise it looks fantastic!

    1. Hi Wendy! I’m so sorry, the nutritional yeast adds all the flavor to the dressing! You can always use a store-bought caesar you love or a homemade version sans nutritional yeast!

    2. 5 stars
      Made this and absolutely loved it! The crunch of the rice with the chick peas and broccoli were Devine! I made some extra dressing and can’t wait to use it on lunches / salads for the week. Thanks for this recipe- have a good feeling it’ll be a staple for us going forward 🙂

  2. 5 stars
    This salad is amazingly flavorful and delicious. I started with a bed of kale and quinoa. The dressing is literally drinkable it is so good.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating