A Crisp, Savory Twist on a Classic: Brussels Caesar Salad
Imagine a bowl of thinly shredded Brussels sprouts, their edges flecked with golden roasted chickpeas and crunchy croutons. The first breath lifts bright citrus and savory parmesan; the first bite offers a chorus of textures — tender green threads, snap from toasted croutons, and a creamy, tangy dressing that clings to each flake. This Brussels Caesar Salad is both comforting and celebratory: familiar Caesar flavors reimagined with a seasonal vegetable, delivering aroma, crunch, and a satisfying richness that feels like a small indulgence.
This recipe is perfect when you want something fresh yet substantial — a lively side for dinner parties, a stand-alone lunch that’s quick to assemble, or a holiday table contribution that balances heavier mains. It’s ideal for cool-weather gatherings when Brussels sprouts are at their best, but bright lemon and roasted chickpeas keep it light enough for spring and summer meals too.
Dish Snapshot
- Prep Time: 15 minutes (plus time to roast chickpeas)
- Cook Time: 20–25 minutes (roasting)
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutritional Breakdown
Per serving (recipe makes about 4 servings). These values are estimates based on typical ingredient weights and nutrient profiles from USDA FoodData Central and general guidance from Mayo Clinic; actual values will vary with specific brands and portion sizes.
- Calories: ~445 kcal
- Protein: ~17 g
- Carbohydrates: ~37 g
- Dietary Fiber: ~11 g
- Sugars: ~4–6 g (naturally occurring)
- Fat: ~27 g
- Saturated fat: ~6–8 g
- Sodium: ~650–900 mg (varies widely depending on parmesan, croutons, mayo, and added salt)
Note: Estimates use standard values for Brussels sprouts, canned chickpeas, Parmesan, mayonnaise, and olive oil (USDA FoodData Central). If you need precise tracking for health reasons, weigh your specific ingredients and consult a nutrition calculator or registered dietitian. Trusted sources for nutrition reference: USDA FoodData Central and Mayo Clinic guidance on portioning and dietary components.
Perfect For…
- Casual weeknight dinners when you want a quick, nutrient-dense side that feels special.
- Brunch or lunch as a hearty, crunchy salad that holds up without wilting.
- Holiday tables or potlucks where you want something bright and different alongside richer mains.
- Anyone looking to add fiber and plant-based protein (from chickpeas) to their meal without sacrificing classic Caesar flavor.
Method & Process
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and finely shredded
- 1 can (15 oz) chickpeas, drained and roasted
- 1 cup croutons
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- 3 tablespoons olive oil
- Salt and pepper to taste
Optional ingredients and substitutions:
- Vegan: Swap mayonnaise for a vegan mayo and use nutritional yeast instead of Parmesan; use a vegan Worcestershire or omit.
- Gluten-free: Use gluten-free croutons or toasted nuts (almonds, walnuts) for crunch.
- Lighter dressing: Replace mayonnaise with Greek yogurt (use 1/4 cup plain) for tang and fewer calories.
- Extra protein: Add shredded rotisserie chicken or leftover salmon.
Step-by-step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss the drained chickpeas with 1 tablespoon olive oil, and a pinch of salt and pepper. Spread in a single layer on the prepared pan.
- Roast the chickpeas for 20 to 25 minutes, shaking the pan once or twice, until they’re golden and crisp. Watch closely toward the end to avoid burning. Remove and let cool slightly.
- While the chickpeas roast, shred the Brussels sprouts finely using a mandoline, food processor (pulse with the slicing disk), or a very sharp knife. Aim for consistently thin ribbons to maximize tenderness and dressing coverage.
- In a small bowl or blender, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, a pinch of salt, and pepper.
- Slowly add the remaining 2 tablespoons of olive oil while whisking (or run the blender) to emulsify the dressing until smooth and slightly glossy. Taste and adjust lemon, salt, or mustard as needed.
- Let roasted chickpeas cool just enough so they’re still crisp but not steaming.
- In a large mixing bowl, toss the shredded Brussels sprouts with the dressing until evenly coated. Add the grated Parmesan, croutons, and roasted chickpeas, and toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Top with extra Parmesan and freshly cracked black pepper before serving.
- Serve immediately to preserve the chickpeas’ crunch and the croutons’ texture.
Practical tips:
- Don’t overdress — you want each shred coated, not swimming. Start with less dressing and add more if needed.
- Shredding consistency matters: thicker pieces can be bitter and hard to chew; very thin ribbons absorb dressing and soften faster.
- If you need to make this ahead, keep croutons and chickpeas separate and toss them in right before serving.
Serve It Up
- Simple side: Serve as-is alongside roasted chicken, grilled fish, or a hearty skillet pasta.
- Make it a meal: Add warm grilled shrimp or shredded rotisserie chicken to turn this into a satisfying entrée.
- Brunch pairing: Plate alongside scrambled eggs or a frittata and a hot cup of coffee or tea.
- Party platter: Present in a large bowl with lemon wedges and extra Parmesan for guests to help themselves; offer gluten-free croutons as an option.
Keeping it Fresh
- Room temperature: Not recommended beyond 2 hours (per food safety guidance); textures degrade quickly.
- Refrigeration: Store in an airtight container for up to 2–3 days if un-dressed or if dressing is minimal. If fully tossed with dressing, best eaten within 24 hours to prevent sogginess.
- Freezer: Not recommended. Freezing will ruin the texture of the sprouts, croutons, and chickpeas.
- Tip: If you plan to store leftovers, transfer any extra croutons and roasted chickpeas to a separate container and add them when serving again for best texture.
Chef’s Advice
- Heat control for chickpeas: Shake the pan frequently in the last 5 minutes to ensure even crisping; if they brown too fast, lower the oven to 375°F (190°C).
- Dressing balance: The Dijon and Worcestershire bring umami and depth; start with the listed amounts and then adjust to taste. If the dressing is too sharp, a small pinch of sugar or a touch more mayo softens it.
- Shred strategically: If you don’t have a mandoline or processor, thinly slice the sprouts with a sharp knife at a slight angle for more surface area and tenderness.
- Texture play: For an extra layer of crunch, toast some sliced almonds or pepitas and sprinkle them on top right before serving.
Creative Twists
- Warm version: Right after tossing with dressing, briefly sauté the shredded Brussels sprouts in a hot skillet with a little olive oil for 1–2 minutes to wilt them slightly — then add chickpeas and croutons. (This echoes a warm take on the dish for cozy nights.)
- Mediterranean twist: Replace croutons with toasted pita chips, swap Worcestershire for a splash of red wine vinegar, and fold in kalamata olives and chopped sun-dried tomatoes.
- Smoky and spicy: Roast chickpeas with smoked paprika and cayenne; add a teaspoon of chipotle in adobo to the dressing for a smoky kick.
- Vegan Caesar: Use vegan mayo, add 2 tablespoons of nutritional yeast for cheesy flavor, and swap Worcestershire for tamari or coconut aminos plus a dash of capers for briny depth.
All Your Questions Answered
Q: Can I make this vegan?
A: Yes — use vegan mayonnaise, nutritional yeast in place of Parmesan, and a vegan Worcestershire or a splash of tamari with a squeeze of lemon.
Q: My salad tastes bitter. How can I fix it?
A: Overly large or thickly sliced Brussels sprouts can be bitter. Add more lemon juice and a touch of sweetener (a pinch of sugar or a drizzle of honey if not vegan) and increase the Parmesan or nutritional yeast to balance bitterness.
Q: How do I keep the chickpeas crunchy?
A: Cool them on a wire rack after roasting (don’t cover them), and add them to the salad right before serving. If stored, re-crisp them in a 350°F (175°C) oven for 5–8 minutes.
Q: Is this salad suitable for meal prep?
A: Yes — but store components separately. Keep shredded sprouts in one container, dressing in another, and croutons/chickpeas in a third. Toss just before eating.
Q: Can I use shaved Brussels sprouts instead of shredded?
A: Absolutely. Shaved sprouts (using a vegetable peeler) yield delicate ribbons that marry well with dressing and are slightly less assertive in texture.
Conclusion
I hope this Brussels Caesar Salad inspires you to take a familiar favorite in a fresh, seasonal direction — crisp, tangy, and pleasantly crunchy. If you’d like to explore a warm version that folds in hot ingredients for a cozy twist, check out this warm variation at Warm Brussels Sprouts Caesar Salad (with Caesar Dressing). For another excellent reference and technique variations from a trusted culinary source, see the New York Times’ take on the dish: Brussels Sprouts Caesar Salad Recipe.
If you try this recipe, please share your photos and any twists you made — I’d love to hear how you served it and what became a new favorite around your table.
Print
Brussels Caesar Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A crisp and savory twist on a classic Caesar salad, featuring shredded Brussels sprouts, roasted chickpeas, and a creamy dressing.
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and finely shredded
- 1 can (15 oz) chickpeas, drained and roasted
- 1 cup croutons
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss the drained chickpeas with 1 tablespoon olive oil, and a pinch of salt and pepper. Spread in a single layer on the prepared pan.
- Roast the chickpeas for 20 to 25 minutes, shaking the pan once or twice, until they’re golden and crisp. Remove and let cool slightly.
- While the chickpeas roast, shred the Brussels sprouts finely using a mandoline, food processor, or a very sharp knife.
- In a small bowl or blender, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, a pinch of salt, and pepper. Slowly add the remaining 2 tablespoons of olive oil while whisking to emulsify the dressing until smooth.
- In a large mixing bowl, toss the shredded Brussels sprouts with the dressing until evenly coated. Add the grated Parmesan, croutons, and roasted chickpeas, and toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve immediately to preserve the chickpeas’ crunch and the croutons’ texture.
Notes
If making ahead, keep croutons and chickpeas separate until serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 17g
- Cholesterol: 30mg
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