Chickpea and Brussels Vegan 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 (optional)
- 3/4 pound Brussels sprouts
- 1 tablespoon olive oil for Brussels sprouts (optional)
- 1/4 cup sunflower seeds
- 1/2 cup dried cranberries
Dressing
- 1/4 cup tahini
- 1 teaspoon finely chopped capers
- 2 teaspoons caper brine
- 1 1/2 teaspoons 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, transfer to a medium bowl, add the smoked paprika, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of olive oil if using, then mix and transfer to the baking sheet.
Roast the chickpeas for 15 minutes, then 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 a 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.
Transfer the cooked Brussels sprouts to a large bowl.
In a medium bowl, mix the tahini, chopped capers, caper brine, Dijon mustard, lemon juice, lemon zest, grated garlic, 2 tablespoons warm water, salt, and pepper, then 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 dried cranberries to the bowl and incorporate.
Add more dressing to taste and season with salt and pepper.
Top with the roasted chickpeas for serving.
Tips
For an oil-free preparation, omit the olive oil and use raw shredded Brussels sprouts.
