Shaved Brussels Sprouts Salad
Ingredients
For the Roasted Chickpea Croutons
-
1½
cups
cooked chickpeas or 1 15-ounce can low-sodium chickpeas
-
½
tablespoon
extra-virgin olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
⅛
teaspoon
cayenne pepper (optional)
For the Shaved Brussels Sprouts Salad
-
½
batch
Homemade Caesar Dressing
-
1½
pounds
Brussels sprouts
-
3
tablespoons
finely ground Parmesan cheese or ¼ cup shredded Parmesan
-
to taste
freshly ground pepper
Instructions
- Preheat the oven to 375°F and prepare the chickpeas by rinsing, drying, and seasoning them with olive oil, garlic powder, salt, and cayenne.
- Spread the chickpeas on a baking sheet and roast for 30 to 40 minutes until crispy.
- While the chickpeas roast, prepare the Caesar dressing and shave the Brussels sprouts using a food processor, mandoline, or knife.
- In a bowl, fluff the shredded Brussels sprouts and mix in half of the roasted chickpeas, two-thirds of the dressing, and Parmesan.
- Toss the salad to combine, adding more dressing if desired, and season with black pepper.
- Top with the remaining chickpeas and serve immediately or refrigerate for up to 4 hours.
Nutrition Facts (estimated)
Servings
8 servings
Calories
81
Total fat
2g
Total carbohydrates
12g
Total protein
5g
Sodium
20mg
Cholesterol
2mg
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