🌱Chickpea & Brussels Vegan Caesar Salad (oil-free option)🌱 by cookingforpeanuts
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✅Serves 3
✅Ingredients:
1 15-ounce can chickpeas, drained and rinsed
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt & black pepper to taste
1 tablespoon olive oil for chickpeas, plus 1 tablespoon for Brussels sprouts (optional)
¾ pounds Brussels sprouts, end trimmed
✅Dressing:
¼ cup tahini
1 teaspoon finely chopped capers
2 teaspoons caper brine from the jar
1 teaspoon Dijon mustard
1 clove garlic, grated
2 tablespoons fresh lemon juice, plus more to taste
¼ teaspoon lemon zest
Salt & black pepper to taste
✅¼ cup sunflower seeds
½ cup dried cranberries
✅Preheat the oven to 400ºF. Line a large, rimmed baking sheet.
✅Rub the chickpeas with a clean towel. Transfer the chickpeas to a medium bowl. Add the smoked paprika, garlic powder, and onion powder. Add salt and black pepper to taste. Mix in 1 tablespoon of the olive oil, if using. Transfer the chickpeas to the prepared baking sheet and roast for 15 minutes. Change oven setting to broil and cook for about 3 minutes more, or until crispy.
✅Shred Brussels sprouts using a food processor or knife. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Cook the Brussels for about 7 minutes, or until just wilted and golden brown. (For oil-free, use raw shredded Brussels to make the salad.)
✅Transfer to a large bowl.
✅In a medium bowl, mix the tahini, chopped capers, caper brine, Dijon, garlic, lemon juice and zest. Add salt and pepper to taste. Add more lemon juice to taste if desired.
✅Add one half of the dressing to the Brussels sprouts and mix to combine. Add the sunflower seeds, and cranberries. Incorporate the ingredients. Add more dressing to taste. Season with salt and pepper.
✅Top with the roasted chickpeas for serving.
