Obsession-Worthy Shredded Brussels Sprouts and Chickpea Caesar Salad
Servings 4 servings
Calories 310kcal
Ingredients
- for the salad:
- 4 cups brussels sprouts shredded
- 1 and 1/2 tbsp avocado oil for sautéing
- 1 can 15 oz chickpeas, drained, rinsed, and patted dry-spray lightly with oil to roast if wanted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/3 cup pumpkin seeds
- 1/3 cup grated parmesan or mozzarella can use dairy free or regular
- for the dressing:
- 1/4 cup hummus
- 1/3 cup thick coconut yogurt or Greek
- 2 tbsp dijon mustard
- juice of 1/2 large lemon
- 1/8-1/4 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp miso paste
- 1 tsp maple syrup or honey
- sea salt and black pepper to taste
Instructions
- roast the chickpeas: preheat the oven to 400°f (200°c). toss the chickpeas lightly with avocado oil, garlic powder, onion powder, and sea salt. spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
- sauté the brussels sprouts: heat 1 and 1/2 tbsp avocado oil in a large pan over medium heat. add the shredded brussels sprouts and sauté for about 5 minutes, stirring often, until softened but still bright green. remove from heat and set aside.
- make the dressing: whisk together all the dressing ingredients in a bowl until smooth. add more water if needed to reach your desired consistency.
- assemble the salad: in a large bowl, combine the warm brussels sprouts, roasted chickpeas, and pumpkin seeds. drizzle with the caesar dressing and toss to coat.
- serve: top with grated parmesan. serve immediately and enjoy!
Notes
Approximate Macros per serving
4 servings calories: ~366 protein: ~15.5 g carbs: ~32.5 g fat: ~20.5 g fiber: ~8–9 g
4 servings calories: ~366 protein: ~15.5 g carbs: ~32.5 g fat: ~20.5 g fiber: ~8–9 g