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Greatest plates · Salad
Broccoli Caesar Salad with Crispy Chickpeas
Caesar with the lettuce thrown out. Roasted broccoli goes sweet and slightly charred at the florets, roasted chickpeas do the job croutons used to, and the whole thing takes one tray and one blender.
Serves 2Prep 15 minCook 30 minSaladplant
Containsdairy
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 21%Carbs 25%Fat 54%
About 664 kcal a serve — 36 g protein, 42 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Roast the broccoli and chickpeas
RoastHeat the oven to 220°C and line a large tray with baking paper. Tip the broccoli and the dried chickpeas on, spray generously with oil and toss with the salt, pepper and garlic powder. Spread them into a single layer — crowded, they steam instead of crisping. Roast 25 to 30 minutes until the broccoli tips are properly dark and the chickpeas rattle.
On the trayRoast →
30 min
Blend the hemp seed Caesar
DressingWhile the tray is in, blend the hemp seeds, olive oil, lemon juice, garlic, capers, mustard and salt with 180 ml of water until completely smooth. It should pour like thin cream.
In the blenderDressing →
5 min
Dress it warm
TossTip the hot tray straight into a bowl, spoon over as much dressing as you like and turn it gently so the chickpeas stay whole. Grate the Parmesan over the top.
In the bowlToss →
3 min
Cook's noteEat this one warm, the day you make it — roasted chickpeas go leathery in the fridge overnight. Drying the chickpeas properly before they go on the tray is the whole difference between crisp and chewy.
Estimated per serve
664 kcal · 36 g protein · 42 g carbs · 40 g fatestimates, within ~10%
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