shaved brussels sprout and chickpea caesar salad
A little cousin within my favorite salad family.
Ingredients
- 1 can chickpeas, drained, rinsed, and thoroughly dried
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups kale, roughly chopped
- 2 cups shredded Brussels sprouts
- 1 cup shredded Parmesan cheese
caesar dressing
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk GReek yogurt
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 3 cloves garlic
- 1/3 cup fresh parmesan cheese, shredded
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the chickpeas with 2 tablespoons olive oil, the oregano, basil, garlic powder, onion powder, and a pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 15-18 minutes, stirring once halfway through, until crispy. Let cool - the chickpeas will continue to crisp as they cool.
- In a food processor, combine the mayonnaise, yogurt, lemon juice, dijon mustard, anchovy paste, garlic, parmesan, and a pinch of salt and pepper. Whip until smooth. Taste and adjust salt and pepper as needed.
- Add the Brussels sprouts and kale to a large bowl. Scoop in a few spoonfuls of the dressing and massage until the kale darkens and softens. Toss with the chickpeas and parmesan.
- Transfer to a serving bowl or platter and top with additional parmesan, as desired. Serve with the dressing on the side.
Notes
*To make ahead: This salad is very sturdy and can be stored, covered, in the fridge for up to 5 days. The chickpeas will likely soften a bit over time, but will still taste very good.