Brussel Sprout Caesar Chickpeas (Print Version)
Crispy chickpeas top Brussels sprouts tossed in tangy, creamy Caesar-style dressing.
# Ingredients:
→ Salad
01 -
900 grams Brussels sprouts, shaved or thinly sliced
→ Dressing
02 -
6 tablespoons raw sunflower seeds, soaked
03 -
120 milliliters freshly squeezed lemon juice
04 -
120 milliliters olive oil
05 -
120 milliliters water
06 -
2 teaspoons salt
07 -
30 grams nutritional yeast
08 -
30 grams capers
09 -
2 tablespoons Dijon or whole grain mustard
10 -
15–30 milliliters maple syrup
11 -
2 teaspoons freshly ground black pepper
12 -
4–6 garlic cloves, peeled and roughly chopped
→ Roasted Chickpeas
13 -
800 grams cooked chickpeas, drained, rinsed, and patted dry
14 -
2 teaspoons olive oil
15 -
3/4 teaspoon sea salt
16 -
2 teaspoons garlic granules
17 -
2 teaspoons dried dill
18 -
1 teaspoon paprika
# Instructions:
01 -
Preheat the oven to 230°C and line a baking sheet with parchment paper.
02 -
Finely shave or thinly slice the Brussels sprouts and add to a large mixing bowl.
03 -
Combine soaked sunflower seeds, lemon juice, olive oil, water, salt, nutritional yeast, capers, mustard, maple syrup, black pepper, and garlic in a blender. Blend until smooth and creamy.
04 -
Pour three-quarters of the dressing over the shaved Brussels sprouts. Toss thoroughly and allow to marinate for ten minutes.
05 -
Mix drained chickpeas with olive oil, sea salt, garlic granules, dried dill, and paprika. Ensure even coating.
06 -
Spread seasoned chickpeas evenly on the prepared baking sheet. Roast for 15–20 minutes. Toss and continue roasting for an additional 5–10 minutes until golden and crispy.
07 -
Top dressed Brussels sprouts greens with warm, crispy chickpeas. Drizzle with remaining dressing to taste before serving.
# Notes:
01 -
Allowing the salad to marinate enhances the flavor integration. For extra crispiness, roast chickpeas just before serving.