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Brussel Sprout Caesar Salad with Roasted Chickpeas is a craveable twist on the classic Caesar that packs both crunch and vibrant flavor. The dressing is creamy without any dairy at all loaded with lemon tang and saltiness from capers. Roasted chickpeas bring a crispy texture that makes every bite irresistibly satisfying. This is my go-to when I want something hearty but fresh and totally plant-based.
I started making this when my family was craving something bold yet healthy for lunch. It is now our frequent Sunday night dinner with enough leftovers for lunch the next day.
Ingredients
- Brussels sprouts: You want them thinly sliced for the most satisfying crunch. Look for firm tight heads for freshness
- Raw sunflower seeds: Soaking them first makes the dressing super creamy without nuts
- Fresh lemon juice: Brightens every ingredient and adds an essential punchy Caesar tang. Use freshly squeezed for best flavor
- Quality olive oil: Adds richness and brings out the dressing’s smoothness. Go for extra virgin if possible
- Water: Just enough to blend everything together for the dressing
- Salt: Make flavors pop and mimics that traditional Caesar saltiness
- Nutritional yeast: Gives a cheesy note minus dairy. Find flakes not powder for the best texture
- Capers: Briny and salty little pops in the dressing. Rinse if you want a mellower flavor
- Dijon or whole grain mustard: Both add a bit of spice and act as an emulsifier for the dressing. Try Dijon for extra depth
- Maple syrup: Slight sweetness balances the tang. Use pure maple for the richest flavor
- Black pepper: Gives a subtle heat and helps the salad taste bright
- Garlic: Cloves are used generously for that Caesar backbone. Choose firm cloves for best flavor
- Chickpeas: Use canned for ultimate convenience. Dry them well for the crispiest roast
- Olive oil: Just a touch needed to help the chickpeas get crisp
- Sea salt: Choose sea salt for clean flavor or increase for bolder taste
- Garlic granules: Layer in extra garlic flavor for the chickpeas
- Dried dill: Bright and herbal lifts up roasted chickpeas
- Paprika: Smoky sweet notes deepen the final flavor. Opt for smoked paprika if you have it
Step-by-Step Instructions
- Prepare the Chickpeas:
- Drain and rinse the canned chickpeas making sure to dry them very well with a clean towel. Extra moisture prevents crisping so take your time with this step
- Season the Chickpeas:
- Toss chickpeas with olive oil sea salt garlic granules dried dill and paprika in a large bowl until evenly coated
- Roast the Chickpeas:
- Spread the seasoned chickpeas in an even layer on a parchment-lined baking sheet. Roast at 450 degrees Fahrenheit for 15 to 20 minutes stir them around and roast for another 5 to 10 minutes until golden brown and crisp
- Slice the Brussels Sprouts:
- Using a sharp knife or mandoline carefully shave or thinly slice the Brussels sprouts into fine ribbons. Place them in a very large mixing bowl for easier tossing
- Make the Creamy Dressing:
- Combine the soaked sunflower seeds fresh lemon juice olive oil water salt nutritional yeast capers mustard maple syrup black pepper and garlic in a blender. Blend until completely smooth and creamy scraping the sides as needed for an even texture
- Dress the Salad:
- Pour about three quarters of the dressing over the shaved Brussels sprouts. Toss thoroughly so every bite gets coated and let it rest for at least 10 minutes to tenderize the sprouts
- Assemble and Serve:
- Top the dressed Brussels sprouts with the crispy roasted chickpeas. Drizzle extra dressing on top if desired and serve immediately or keep chilled
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One of my favorite parts of this salad is the crispy chickpeas that come out so addictive I sometimes double the batch just for snacking. Once my nephew tried this recipe and he now requests it for his birthday brunch every year. It is amazing how a veggie based Caesar can win over the family
Storage Tips
The dressed Brussels sprouts stay crisp in the fridge for up to three days. If you are making ahead store the roasted chickpeas separate so they keep their crunch. The dressing keeps well sealed in the fridge for up to a week. Let it sit at room temperature for a bit and stir if it thickens after chilling
Ingredient Substitutions
If you do not have sunflower seeds you can use cashews for an equally creamy effect. Feel free to swap maple syrup for agave or even omit for a sharper flavor. Dijon mustard brings balance but whole grain works in a pinch. Chickpeas can be swapped for white beans or used straight from the can if you are low on time they just will not be crispy
Serving Suggestions
Pile a generous serving on a platter and top with extra roasted chickpeas for crunch. This salad loves to be paired with simple tomato soup or a slice of good sourdough. It is hearty enough to be dinner on its own but also shines as a holiday side for gatherings
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This salad is a delicious way to enjoy bold flavors while still keeping things fresh and plant-based. It is sure to become one of your go-to recipes!
Frequently Asked Questions
- → Can I use pre-shredded Brussels sprouts?
Yes, pre-shredded Brussels sprouts work well and save time, though freshly sliced will have the best texture.
- → What can I substitute for sunflower seeds in the dressing?
Raw cashews or soaked almonds can replace sunflower seeds for a creamy dressing consistency.
- → How do I keep roasted chickpeas crunchy?
Ensure chickpeas are thoroughly dried before roasting and use a hot oven for best crispiness. Store separately if preparing ahead.
- → Is nutritional yeast required?
Nutritional yeast adds a cheesy, savory depth, but you can omit or substitute with grated cheese if preferred.
- → Can the salad be made ahead of time?
Prepare Brussels sprouts and dressing in advance, but add roasted chickpeas just before serving to maintain crunch.