Vegan Chickpea and Brussels Sprouts Caesar Salad
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil for chickpeas, plus 1 tablespoon for Brussels sprouts (optional)
- 3/4 pounds Brussels sprouts, end trimmed
- 1/4 cup sunflower seeds
- 1/2 cup dried cranberries
Dressing
- 1/4 cup tahini
- 1 teaspoon finely chopped capers
- 2 teaspoons caper brine from the jar
- 1 1/2 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/4 teaspoon lemon zest
- 1 clove garlic
- Salt and black pepper to taste
Preparation
Preheat the oven to 400ºF and line a large, rimmed baking sheet.
Rub the chickpeas with a clean towel and transfer them to a medium bowl.
Add the smoked paprika, garlic powder, and onion powder to the chickpeas and season with salt and black pepper to taste.
Mix in 1 tablespoon of olive oil if using, then transfer the chickpeas to the baking sheet and roast for 15 minutes.
Change the oven setting to broil and cook for about 3 minutes more, or until crispy.
Shred the Brussels sprouts using a food processor or knife.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat and cook the Brussels sprouts for about 7 minutes, or until just wilted and golden brown.
For an oil-free version, use raw shredded Brussels sprouts instead of cooking them.
Transfer the Brussels sprouts to a large bowl.
In a medium bowl, mix the tahini, chopped capers, caper brine, Dijon mustard, lemon juice, and lemon zest.
Grate in the garlic and add 2 tablespoons warm water, then season with salt and pepper and adjust water and lemon juice to taste.
Add half of the dressing to the Brussels sprouts and mix to combine.
Add the sunflower seeds and cranberries to the bowl and incorporate the ingredients.
Add more dressing to taste and season with salt and pepper.
Top with the roasted chickpeas for serving.
Tips
The olive oil is optional for both chickpeas and Brussels sprouts to make an oil-free version.
