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!