Ingredients
Broccoli
15 oz can of chickpeas
1/2 cup panko breadcrumbs
6 tablespoons olive oil
1/4 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons caesar dressing
Salt
Pepper
Recipe
Preheat oven to 425 F. Prepare two baking sheets, lining one with parchment paper.
Roughly chop the broccoli. Note if you’d like, you can chop parts of the stem to use as well (just make sure to avoid the rough bottom of the stem). Add to the baking sheet without parchment paper and drizzle with 3 Tbsp olive oil, garlic powder, onion powder, salt, and pepper. Set aside.
Drain and rinse the chickpeas. Dry well, removing the outer layer of the skin that may come off while drying. Add to the baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil, salt, and pepper.
Place both baking sheets with the broccoli and chickpeas into the oven for about 20 minutes, tossing both halfway through, until the broccoli is soft and lightly charred and the chickpeas are darker brown and crispy.
While the broccoli and chickpeas are in the oven, prepare the breadcrumbs. Add remaining 2 tablespoons olive oil to a large pan over medium heat. Add the breadcrumbs and toast, stirring occasionally, for about 10 minutes, until fragrant and golden brown. Remove from heat and set aside.
Prepare the salad. Add broccoli and chickpeas to a large bowl and toss with dressing. Add the breadcrumbs and grated parmesan. Toss well and serve.