Prepare to revolutionize your salad game with this mind-blowing Chickpea Brussels Vegan Caesar Salad that proves plant-based eating can be incredibly delicious and satisfying! Imagine crispy roasted chickpeas, perfectly shredded Brussels sprouts, and a creamy tahini dressing that will make you forget all about traditional Caesar salads. This recipe is not just a meal, it's a flavor explosion that will transform your perception of healthy eating, delivering restaurant-quality taste right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups Brussels sprouts, shredded
- 1/4 cup nutritional yeast
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Drain and rinse the can of chickpeas under cold water, then set them aside to drain completely. Rinse the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife or a food processor, shred the Brussels sprouts until you have about 4 cups of shredded sprouts.
- Preheat your oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet lined with parchment paper. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the chickpeas in the preheated oven for about 20 minutes, or until they are golden brown and slightly crispy. Stir them halfway through to ensure even cooking.
- While the chickpeas are roasting, prepare the dressing. In a medium bowl, combine the tahini, nutritional yeast, lemon juice, and a pinch of salt and pepper. Whisk together until smooth. If the dressing is too thick, you can add a small amount of water (1 tablespoon at a time) until you reach your desired consistency.
- Once the chickpeas are roasted, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the shredded Brussels sprouts and the roasted chickpeas.
- Drizzle the tahini dressing over the Brussels sprouts and chickpeas, and toss everything together until well coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Serve the Chickpea Brussels Vegan Caesar Salad immediately, or refrigerate for a short time before serving. This salad can be enjoyed warm or cold, and makes a great meal on its own or as a side dish.
Tips
- Ensure chickpeas are completely dry before roasting to achieve maximum crispiness
- Use fresh lemon juice for the brightest, most vibrant dressing flavor
- Shred Brussels sprouts uniformly for even texture and better dressing absorption
- Don't overcrowd the baking sheet when roasting chickpeas to guarantee they get crispy
- Adjust dressing consistency with water if it's too thick, adding just a little at a time
- For extra flavor, consider adding a sprinkle of smoked paprika to the roasting chickpeas
- This salad tastes even better when the flavors have a chance to meld, so don't be afraid to make it ahead of time
Nutrition Facts
Calories: 311kcal
Carbohydrates: 37g
Protein: 21g
Fat: 11g
Saturated Fat: 1g
Cholesterol: 0mg