Brussel Sprout “Caesar” Salad with Crispy Roasted Chickpeas (plant-based | vegan)

This creamy caesar-ish dressing is one of my all time favorites, I always have the ingredients on hand because it any veggie addictive, especially brussel sprouts. Brussel sprout salads are a go-to for me because they’re amazing for meal prep. The brussel sprouts hold up to the dressing, even after a few days in the fridge.

For an easy topping that rounds out the salad – adding protein, fiber and texture – I like to roast canned chickpeas until super crispy. I season them super simply with paprika, garlic granules and dried dill. They add a crouton-style vibe to the salad – how very caesar-y of them.

When making this salad, keep in mind that the brussels will wilt down a bunch, so while it looks like A TON of salad, it turns into four entree size portions, or 6-8 side dish size servings. The only other note is that nut- and seed-based dressings like this one require a super powerful blender to get that ultra creamy texture you’re looking for. But with a huge bowl for a mixing and a good blender for blending, this salad couldn’t be easier. It’s plant-powered, nutrient-dense and absolutely delicious. So what are you waiting for?

Brussel Sprout Caesar Salad with Roasted Chickpeas
serves 4

Ingredients

2 lbs brussel sprouts, shaved or thinly sliced

for dressing

6 tablespoons raw sunflower seeds, soaked
2 lemons (juiced, 2/3 cup)
1/2 cup olive oil
1/2 cup water
2 teaspoons salt
1/4 cup nutritional yeast
1/4 cup capers
2 tablespoons dijon mustard
2 tablespoons maple syrup
2 teaspoons black pepper
4-6 cloves garlic, peeled + roughly chopped

for chickpeas

2 14-oz cans chickpeas, drained, rinsed + patted dry
2 teaspoons olive oil
3/4 teaspoon sea salt, fine grain (1 tsp if you like them extra salty)
2 teaspoons garlic granules
2 teaspoons dried dill
1 teaspoon paprika

To Make

Preheat oven to 450 degrees. Line a sheet tray with parchment paper.

Thinly sliced the brussel sprouts and transfer to a large mixing bowl.

Blend dressing ingredients together in a high speed blender until super smooth. Toss 3/4 of the dressing with the brussel sprouts. Allow the salad to sit for about 10 minutes. Toss in more dressing if desired, or reserve for drizzling on top.

While salad sits, make crispy chickpeas. Toss the chickpeas with the olive oil, salt and seasonings. Roast for 15-20 minutes. Toss and roast until skins are crispy, 5-10 minutes.

Notes

To soak sunflower seeds, cover with nearly boiling water and allow to sit until water is cool. If your blender is powerful enough, you may not need this step but I always do it for a super smooth dressing.