Broccoli Caesar Salad with Crispy Chickpeas & Toasted Breadcrumbs

Directions

1. 1Roast the Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until crispy.
2. 2Toast the Breadcrumbs: In a skillet over medium heat, add remaining olive oil and breadcrumbs. Toast until golden brown and crisp (3–5 minutes). Set aside.
3. 3Prepare the Broccoli: Blanch broccoli in boiling salted water for 1–2 minutes, then transfer to ice water. Drain well (or leave raw for extra crunch).
4. 4Make the Dressing: In a bowl, whisk together mayo, garlic, lemon juice, Dijon, Parmesan, Worcestershire, salt, and pepper until smooth.
5. 5Assemble the Salad: Toss broccoli with dressing until well coated. Add crispy chickpeas and mix gently.
6. 6Finish & Serve: Top with toasted breadcrumbs, extra Parmesan, and cracked black pepper. Serve with lemon wedges.
7. 7Top with Nutri Green microgreens of your choice!