Caesar salad was always a go to of mine when eating out when I was growing up. I love the creamy dressing, so I decided to try making my own dairy free version as a dressing to some lightly cooked brussels sprouts. It came out better than I could have imagined and is a great side dish for the holidays that is vegan, gluten free and sugar free!Â
To prepare this recipe:
- Roast your chickpeas, since these take the longest amount of time
- Shred your brussels sprouts
- Make your dressing in a bowl or large glass
- Saute the brussels sprouts for only a few minutes on the stove, until they soften
For this recipe, I used:
Brussels Sprouts: are a veggie that is high in fiber, antioxidants, and lots of vitamins!
Chickpeas: a great source of protein and a crunchy topper!
Tips:
- Roast your chickpeas first
- While chickpeas roast, shave brussels using a mandoline
- You can also substitute brussels sprouts for any mix of salad greens or try steamed broccoli instead
- The dressing will make enough for at least two additional salads or double this recipe! I like to make extra to meal prep and keep in the fridge to use for the week’s lunches.
- This dressing is liquidy. If you want it thicker, start with 8 tablespoons of water and increase from there!
- I topped my salad with some shaved walnuts, black pepper, and nutritional yeast, all of which are completely optional, but taste delicous
Substitution Ideas:
- Chickpeas: you can top your salad with any of your favorite protein (salmon, hard boiled eggs, jammy eggs, etc.)
- Brussels Sprouts: you can use any lettuce (kale, red leaf, spinach, or arugula would all be good)
Storage:
- You can store the caesar dressing in the refrigerator in a sealed container or mason jar for up to one week!
- Shaved brussels sprouts can be stored in the fridge for up to 3 days if you want to prep them in advance!
Vegan Caesar Brussels Salad
Cooking & Baking Supplies
- Parchment Paper
Ingredients
- 1 lb brussels sprouts (about 1 bag)
- 1 tbsp olive oil
Roasted Chickpeas
- 1 can chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
Vegan Caesar Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup tahini
- 1 tbsp dijon mustard
- 1 garlic clove, minced
- 1/2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- 10 tbsp water
Instructions
- Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
- Drain and rinse your chickpeas well.
- Using a towel, dry your chickpeas (any moisture will cause them not to crisp) and line a baking tray with parchment paper.
- In a bowl, mix 1 tbsp of oil with the chickpeas and then add the spices. Spread them out on the baking tray and bake for 20 minutes (shaking them halfway through to loosen). Remove the chickpeas from the oven and let them cool.
- While chickpeas bake, make your caesar dressing in a large bowl or mason jar. Set aside.
- Shred your brussels sprouts, using a mandoline or grater. In a large pan over medium heat, add 1 tbsp olive oil. Add brussels and stir until they soften, about 3 minutes.
- Place brussels sprouts into a large bowl and add 4 tbsp of dressing. Mix the dressing in and top with roasted chickpeas, shaved walnuts, black pepper, and nutritional yeast (optional). ENJOY!
Did you make this recipe?Tag @girlswhoeat!
