Shaved Brussels Sprouts Caesar Salad
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This Shaved Brussels Sprouts Caesar Salad is 100% dairy-free and totally tasty! A fall take on a classic salad recipe!
Caesar salads are one of my favorites. So why not make it a fall salad by making it with brussels sprouts?! This Shaved Brussels Sprouts Caesar Salad is comforting, crunchy and tasty. Shaved brussels sprouts are tossed with crispy chickpeas, homemade croutons, vegan parmesan and a tasty vegan caesar dressing. Serve it as a side or a main!
Step One: Make the Croutons & Chickpeas
Sometimes I use roasted chickpeas as a replacement for croutons. But today we are making both! This caesar salad is extra crunchy. And I LOVE it!
Add the chickpeas to one side of the baking sheet and the bread to the other. Drizzle with olive oil, garlic powder, garlic salt and pepper. Toss to coat and place in the oven, on the center rack, for 10 minutes. Toss and place back in the oven for 5 minutes. Remove from the oven and allow to cool slightly.
When everything comes out of the oven it should be nice and crispy!
Step Two: Make the Caesar Dressing
This vegan Caesar dressing is one of my all time favorites! It is creamy, tangy and delicious. You would never know that this dressing is dairy-free!
Here is what you need:
- vegan mayo
- capers
- caper brine
- dijon mustard
- garlic
- lemon juice
- dried parsley
- pepper
Add all of the dressing ingredients to a food processor or blender. Blend until smooth, taste, and adjust the seasonings as needed.
Step Three: Assemble & Serve
When it comes to the brussels sprouts, I bought mine pre-shaved. If you can’t find yours prepared, you can shave them yourself. I like to do this with a super sharp knife or the attachment on my food processor!
Add the brussels sprouts, chickpeas, croutons and parmesan to a large bowl. Drizzle with the dressing and toss to coat.
You can reserve some of the dressing to serve on the side. This is best served right away, but the sprouts will hold up well for 1-2 days in the fridge.
Need more recipe inspo? Check these out:
Shaved Brussels Sprouts Caesar Salad
Ingredients
FOR THE SALAD
- 1 15-ounce can chickpeas drained & rinsed
- 1 cup bread cubed, I used ciabatta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 10 ounces shaved brussels sprouts see notes
- 1/3 cup vegan parmesan I used a mix of grated and shaved
FOR THE CAESAR DRESSING
- 1/2 cup vegan mayo
- 1 teaspoon capers
- 1 teaspoon caper brine
- 1-2 teaspoons dijon mustard
- 1-2 cloves garlic peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the chickpeas to one side of the baking sheet and the bread to the other. Drizzle with olive oil, garlic powder, garlic salt and pepper. Toss to coat and place in the oven, on the center rack, for 10 minutes. Toss and place back in the oven for 5 minutes. Remove from the oven and allow to cool slightly.
- Meanwhile, add all of the dressing ingredients to a food processor or blender. Blend until smooth, taste, and adjust the seasonings as needed.
- To assemble add the brussels sprouts, chickpeas, croutons and parmesan to a large bowl. Drizzle with the dressing and toss to coat. Serve right away.
Video
Notes
- I bought my brussels sprouts pre-shaved. But if you buy yours whole, use a sharp knife to slice them or an attachment on your food processor.
Just made this evening and omg so good! Fast, easy, and 100% a new staple recipe! I used a GF sandwich roll for the croutons which worked wonderfully.
Thanks so much Lori!