Description
A delicious twist on the classic Caesar salad featuring Brussels sprouts and crispy roasted chickpeas.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas (canned or cooked from dry)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup nutritional yeast
- 1/4 cup vegan Caesar dressing
- 1/4 cup croutons (optional)
- Fresh lemon juice, for drizzling
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until crispy.
- While the chickpeas are roasting, prepare the salad. In a large bowl, combine the sliced Brussels sprouts, cherry tomatoes, nutritional yeast, and vegan Caesar dressing. Toss until well coated.
- Once the chickpeas are done, let them cool slightly, then add them to the salad mixture. Toss again to combine.
- Serve the salad in bowls, topped with croutons (if using) and a drizzle of fresh lemon juice.
Notes
- For added crunch, consider adding sliced almonds or sunflower seeds.
- You can also substitute the chickpeas with roasted edamame for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg