Shaved Brussel Sprouts Salad
This parmesan brussel sprout Caesar salad is savory, and refreshing with crispy chickpeas, homemade croutons, and a creamy yogurt dressing!
Servings: 10 servings
Calories: 126kcal
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!
Notes
*Shave brussel sprouts : You can buy bags of shaved brussel sprouts at the store, or you can shave them manually at home. To shave them manually, cut the stems off the Brussels sprouts and add them to a food processor. Pulse a few times until the Brussels sprouts are in small strands. You can also use a mandoline to shave by hand.
Storage : Store leftover salad in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 230mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 2mg