Roasted broccoli Caesar salad

Step 1/3

• 400 g broccoli
• 1 tbsp olive oil
• 2 tsp Za'atar
• salt
• pepper

• knife
• cutting board
• peeler
• baking sheet

Preheat the oven to 180°C/356°F. Clean and wash the broccoli and divide into florets, leaving some of the stalk on. Peel the remaining stalk and cut into sticks. Spread the broccoli on one side of the baking tray, mix with 1 tbsp olive oil, za'atar, salt, and pepper.

Step 2/3

• 240 g canned chickpeas
• 1 tbsp olive oil
• 1½ tsp sweet paprika powder
• salt
• pepper

• oven
• sieve

Drain the chickpeas in a sieve, rinse and drain, then spread on the free half of the baking tray and mix with the remaining olive oil (1 tbsp), paprika powder, salt, and pepper. Roast the broccoli and chickpeas in the oven (middle rack) for approx. 20 min.

Step 3/3

• 100 g romaine hearts
• 400 ml vegan Caesar salad dressing

• plate

In the meantime, clean, wash, and spin dry the romaine lettuce, cut into large pieces and place on a plate. Arrange the broccoli and chickpeas on top and drizzle generously with the dressing.

Enjoy your meal!