We eat a lot of broccoli in our house, and I always save the stems for recipes like this. The stems are sweet and tender when finely sliced, and they add a lovely crunch and texture to the salad.
This one’s deeply satisfying — the kind of salad that feels good and keeps you full. It makes a great make-ahead lunch, but I’d happily eat it for dinner too. The creamy Caesar-style dressing skips the anchovies (so my son will eat it) and is a lighter, fresher take on the classic.
The raw broccoli pairs beautifully with the tangy dressing, and the herby chickpeas add a little extra something — toasty, flavourful, and more interesting than straight from the tin. And honestly, if you can’t be bothered crisping them up, toss them in as they are — they’ll still hold their place.
This Tuna & Broccoli Stem Caesar Salad is a fresh twist on the classic. It’s lighter, high in protein, and full of texture from sweet broccoli stems, crisp greens, and herby chickpeas. The creamy dressing skips the anchovies but keeps all the flavour — perfect for lunch or a quick dinner.
25 minutes
For the chickpeas
For the salad
For the dressing
Toast the chickpeas
Make the dressing
Assemble the salad
💡 Make-ahead:
If you’re prepping this salad for weekday lunches, keep the dressing off until you’re ready to eat. Store the red onion, boiled eggs, and coriander separately, then toss everything together and add the dressing just before serving for the freshest flavour and texture.
🥦 Use the whole broccoli:
Don’t skip the stalks — they’re sweet, tender, and add a lovely crunch. Just peel the tough outer layer and finely slice the stem. Add any saved stalks to this salad, you can never have enough!
🐟 Tuna options:
Use good-quality canned tuna in olive oil for the best flavour, or swap for leftover roast chicken or salmon for an easy weeknight dinner.
🧄 Short on time?
Skip toasting the chickpeas and use them straight from the tin — the salad will still taste delicious and satisfying.
Kia ora, and welcome to Māia.
I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here
Have a question, recipe idea, or just want to say kia ora? Drop me a message below — I’d love to hear from you!
💡 Make-ahead:
If you’re prepping this salad for weekday lunches, keep the dressing off until you’re ready to eat. Store the red onion, boiled eggs, and coriander separately, then toss everything together and add the dressing just before serving for the freshest flavour and texture.
🥦 Use the whole broccoli:
Don’t skip the stalks — they’re sweet, tender, and add a lovely crunch. Just peel the tough outer layer and finely slice the stem. Add any saved stalks to this salad, you can never have enough!
🐟 Tuna options:
Use good-quality canned tuna in olive oil for the best flavour, or swap for leftover roast chicken or salmon for an easy weeknight dinner.
🧄 Short on time?
Skip toasting the chickpeas and use them straight from the tin — the salad will still taste delicious and satisfying.
