Description
Learn how to make a delicious Brussels Caesar salad topped with crispy Parmesan chickpeas. This easy recipe is perfect for a healthy and satisfying meal.
Ingredients
- 1 pound (454 g) Brussels sprouts (450 grams)
- 1 can chickpeas, drained and rinsed (15 ounces (425 g) / 425 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 1 teaspoon (5 ml) garlic powder (2 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 1/4 teaspoon (1 ml) black pepper (0.5 grams)
- 1/2 cup (120 ml) mayonnaise (120 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 teaspoon (5 ml) Dijon mustard (5 grams)
- 1 clove garlic, minced
- 1/4 cup (60 ml) grated cheddar cheese for dressing (25 grams)
- 1 teaspoon (5 ml) soy sauce (5 milliliters)
- 1 tablespoon (15 ml) water (15 milliliters)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chickpeas dry with a paper towel.
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread chickpeas on a baking sheet in a single layer.
- Roast chickpeas in the oven for 20 minutes, shaking the pan halfway through.
- While chickpeas roast, trim the ends of the Brussels sprouts and discard any outer leaves.
- Shred the Brussels sprouts using a sharp knife or food processor.
- In a bowl, combine shredded Brussels sprouts with 1 tablespoon olive oil and mix well.
- Remove chickpeas from oven and sprinkle with 1/2 cup grated Parmesan cheese.
- Return chickpeas to oven and roast for an additional 10 minutes or until crispy.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, 1/4 cup grated Parmesan cheese, Worcestershire sauce, and 1 tablespoon water.
- Season the dressing with salt and pepper to taste.
- In a large bowl, combine shredded Brussels sprouts with the dressing and toss to coat.
- Add crispy Parmesan chickpeas to the salad and mix gently.
- Serve immediately as a side or main dish.
Notes
- Thoroughly dry chickpeas before tossing with olive oil for crispy roasting.
- Swap mayonnaise with Greek yogurt for a lighter, richer dressing option.
- Customize salad with additional toppings like nuts or seeds for extra crunch.