Brussel Sprout Caesar Salad
This parmesan brussel sprout Caesar salad features shaved parmesan, chickpeas, and homemade croutons tossed in a creamy dressing. Quick to make, it’s perfect for everything from weeknight dinners to special occasions!
The Best Brussel Sprout Caesar Salad
Brussels sprouts are a highly underrated vegetable. I love them and make my crispy caramelized Brussels sprouts all the time. However, it’s a little bit of a heavier dish, given that Brussles sprouts are a fall and winter veggie.
So, in an effort to enjoy them all year long, I created this shaved brussel sprouts salad! Inspired by classic Caesar salads, it features a base of Brussels sprouts, crispy chickpeas, and homemade croutons tossed in a tangy, creamy dressing.
Savory and refreshing all at once, it’s unbelievably tasty! Plus, it only takes minutes to prepare and looks like it could be served in a fancy restaurant.
I like to serve it as an appetizer with a variety of main courses, but you can easily make it a complete meal, too. No matter how you enjoy it, this parmesan brussel sprout salad is so tasty it will even have the Brussels sprouts haters asking for seconds!
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Parmesan Brussel Sprout Salad Ingredients and Notes
For the Salad
- Chickpeas - Also known as garbanzo beans, these add a crisp texture, fiber, and plant-based protein.
- Oil - I prefer the strong flavor of extra virgin olive oil, but avocado oil will also work.
- Sea salt - Don’t skip this! It brings out so much flavor in all the ingredients.
- Sourdough - Use your favorite storebought or homemade sourdough to create croutons. For the best results, use bread that’s slightly stale.
- Brussels sprouts - The star of the show! Buy bags of shaved Brussels sprouts, or shave them yourself.
For the Dressing
- Plain Greek yogurt - This forms the base of the dressing. Full-fat varieties create the richest flavor and creamiest consistency.
- Lemon juice - The acidity balances some of the heaviness of the fats. Freshly squeezed is best!
- Dijon mustard - Adds a tangy flavor.
- Red wine vinegar - This adds a subtle tang to the zesty dressing. Don't use apple cider vinegar or white vinegar, or the flavor won’t be the same.
- Worcestershire sauce - We use this for extra depth and to create the slightly smokey, savory flavor Caesar dressing is known for having.
- Seasonings - Garlic powder, black pepper, and sea salt enhance the savory taste.
- Parmesan cheese - Use freshly grated parmesan, and save some to sprinkle over the finished salad!
How to Shave Brussels Sprouts for a Salad
To save time, I prefer to buy pre-shredded Brussels sprouts, but they’re easy to shred yourself!
To do so cut the stems off the Brussels sprouts. Then, transfer the veggies to a food processor, and pulse a few times to create thinly sliced strands.
Or, use a sharp knife to slice off the stems, and a mandolin to shave the vegetables by hand.
How to Make a Shaved Brussel Sprouts Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Season the chickpeas. Toss the dried chickpeas with olive oil and sea salt in a bowl.
Step 2: Bake the chickpeas. Spread the chickpeas in an even layer on a baking sheet. Transfer them to a preheated oven, and bake until crisp.
Step 3: Add the sourdough. While the chickpeas bake, toss the sourdough cubes with olive oil and sea salt in a bowl. Then, remove the chickpeas from the oven, giving the pan a shake. Nestle the bread cubes in between the chickpeas, and bake again until they’re golden brown and crisp.
Step 4: Prepare the dressing. Mix all the dressing ingredients in a bowl. Or, blend them in a blender, and set the dressing aside.
Step 5: Combine the salad ingredients. Add the shaved Brussels sprouts to a large bowl. Pour part of the dressing on top, and toss to coat. Next, add the crispy chickpeas and sourdough along with the remaining, and toss again.
Step 6: Serve. Enjoy your brussel sprout Caesar salad, or chill it in the fridge. Add parmesan cheese on top before serving.
Frequently Asked Questions
Yes! Brussels sprouts are completely safe to eat raw, and the texture provides a satisfying crunch.
Yes, leftovers will stay fresh in the fridge for up to 4 days.
You can easily enjoy this salad as a complete, plant-based meal on its own, or add shrimp or chicken to make it a complete meal. It also works well as an appetizer or side dish with main courses like healthy chicken marsala, Marry Me salmon, or cast iron beef tenderloin.
Feel free to mix and match any ingredients you like best. Dried cranberries, pine nuts, pumpkin seeds, and pomegranate seeds all make great additions!
For more delicious salad recipes, check out my:
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Recipe
Shaved Brussel Sprouts Salad
Equipment
- 3 Mixing Bowls
Ingredients
- 1 cup chickpeas - cooked and drained
- Olive oil - to toast sourdough and chickpeas
- Sea salt - to toast sourdough and chickpeas
- 3 oz sourdough - about ⅓ of a loaf, sliced into 1 inch cubes
- 1 lb brussel sprouts - shaved*
Dressing
- ⅔ cup greek yogurt
- ½ lemon juiced - 2 Tbsp
- 1 ½ teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- ½ cup Parmesan cheese - grated
Instructions
- Preheat oven to 400 F. Toss the dried chickpeas with olive oil and sea salt in a bowl. Then spread them out into an even layer on a baking sheet. Bake the chickpeas in the oven for 15 minutes. Meanwhile, toss the sourdough cubes with olive oil and sea salt in a bowl. Take the baking sheet out of the oven and give the chickpeas a shake. Nestle the sourdough on the baking sheet in between the chickpeas and bake in the oven for another 12 - 15 minutes until golden brown and crispy.1 cup chickpeas, Olive oil, Sea salt, 3 oz sourdough
- While the chickpeas and sourdough are baking, make the dressing by mixing the dressing ingredients together in a bowl or in a blender until well combined; set aside.⅔ cup greek yogurt, ½ lemon juiced - 2 Tbsp, 1 ½ teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon sea salt, ½ cup Parmesan cheese
- Add the shaved brussel sprouts to a large mixing bowl. Pour about ¾ of the dressing over top and vigorously mix to coat. Add the crispy chickpeas and sourdough to the bowl along with the rest of the dressing and toss again to combine.1 lb brussel sprouts
- Serve immediately or chill in the fridge for an hour or two. Garnish with extra grated parmesan cheese on top, if desired, and enjoy!
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