Description
A crisp and savory twist on a classic Caesar salad, featuring shredded Brussels sprouts, roasted chickpeas, and a creamy dressing.
Ingredients
Scale
- 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