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!
Ingredients
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
Instructions
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.
Dressing
- 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!