Description
Discover how to make a delicious Brussels Sprouts Caesar with Crispy Chickpeas recipe that’s perfect for a nutritious and satisfying meal.
Ingredients
- 2 cups brussels sprouts (about 300g)
- 1 can chickpeas, drained and rinsed (15 oz / 425g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon garlic powder (5g)
- 1 teaspoon onion powder (5g)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup mayonnaise (60ml)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon mustard (15ml)
- 1 clove garlic, minced
- 1/4 cup grated cheese (25g)
- 1/4 cup breadcrumbs (30g)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse and dry the brussels sprouts, then trim and halve them.
- Place halved brussels sprouts on a baking sheet.
- In a bowl, mix chickpeas with 1 tablespoon olive oil, garlic powder, onion powder, salt, and black pepper.
- Spread chickpeas on a separate baking sheet in a single layer.
- Roast brussels sprouts and chickpeas in the oven for 20-25 minutes, until sprouts are tender and chickpeas are crispy.
- Meanwhile, in a small bowl, combine mayonnaise, lemon juice, Dijon mustard, and minced garlic.
- Stir in grated Parmesan cheese to the dressing and mix well.
- Season the dressing with salt and black pepper to taste.
- Toast breadcrumbs in a skillet over medium heat with 1 tablespoon olive oil until golden brown.
- Remove brussels sprouts and chickpeas from the oven when done.
- In a large bowl, toss roasted brussels sprouts with the Caesar dressing.
- Add crispy chickpeas to the bowl and gently toss to combine.
- Sprinkle toasted breadcrumbs over the salad.
- Serve immediately, ensuring even distribution of dressing and toppings.
Notes
- Toast breadcrumbs with grated cheese for added crunch and flavor.
- Adjust garlic and onion powder to suit your taste for a more flavorful dish.
- Experiment with different cheeses to give this Caesar salad a unique twist.