Crispy Brussel Sprout Ceasar salad
Okay, so if you have been with me for some time it shouldn’t come as a shock that I am not a fan of salads. I find it boring and down right annoying to chew all the lettuce, I mean let’s get honest it just takes so much dang time.
So, in a move to build healthy vegetable bowls I have begun experimenting with different temperatures, vegetables, fruits, proteins and what have you to make delicious, exciting and enjoyable veggie packed meals, that aren’t salads!
This first “salad” is a play on one of my favorite vegetables, the brussel sprout. Aside from brussel sprouts being a hardy, easy to find and often in expensive vegetable to find in cooler climates, it is also packed full of vitamin C, protein and fiber!
Don’t be intimidated by the ingredient list, it’s divided the way it is to keep things separate so you don’t need to do math, remember how much you have left and how much you need to use at each step.
Enjoy!!!
Ingredients
Brussel Sprouts:
1 lbs. brussel sprouts
2 tbsp avocado oil
1 tsp onion powder
1 tsp garlic powder
1 tsp garlic salt, divided
Crispy chickpeas:
1 cup chickpeas, drained and rinsed
2 tbsp avocado oil
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Dressing:
2 tbsp avocado oil
1 lemon, juiced
1/4 tsp salt & pepper
1 tsp onion powder
1 tsp garlic powder
1.5 tbsp Dijon mustard
3 tbsp parmesan cheese, freshly grated (optional - omit if you’re keeping it vegan)
directions
Preheat oven to 375.
Drain your can of chickpeas and give them a good rinse. If you would like them to really crisp up you will want to take an extra few minutes to remove their membranes. I think of them as annoying little chickpea jackets, but removing them will help them crisp up and will reduce the possibility of digestive upset later on.
Spread your chickpeas onto a baking sheet and top with avocado oil, onion powder, garlic salt and paprika. Give it a good stir to make sure everything gets coated. Place into preheated oven for 15 minutes, or until the chickpeas are crisp.
While chickpeas are cooking prepare your brussle sprouts, by trimming off the ends and cutting them in half. Quarter them if they are large so all pieces are roughly the same size.
Place them in a bowl and toss with avocado oil, onion powder, garlic powder, paprika and salt and pepper to taste. Pour them out onto a baking sheet and arrange them so the cut side is facing down.
Place them in the oven and cook, without flipping them, for 15-18 minutes, until the bottom size is browned and the top has become crispy.
While everything is cooking make your dressing by combining lemon juice, oil, salt & pepper, onion powder, mustard and parmesan cheese (if using) into a mason jar or other air tight container. Seal and shake until combined, the liquid will become cloudy, that is how you know it’s ready.
Remove the brussel sprouts and chickpeas from of the oven and put them into a bowl. Top with dressing and give it a good stir. Divide into 4 side dishes or 2 large salads.
