The perfect salad to kickstart fall and all of your holiday menu planning. I can assure you this warm salad will win over both plant and meat eaters alike.
Roasted shaved Brussels sprouts, golden chickpea "breadcrumbs", and grated vegan parm make the perfect base for this standout tahini caesar dressing.
Serve warm and satisfy the whole dinner table!
1 can Chickpeas
1 tbsp everything but the bagel seasoning
6 cups Brussels sprouts, stems trimmed
2-3 tbsp olive oil
Salt/pepper to taste
1/2 cup grated parmesan cheese ( I use Violife )
Tahini Caesar Dressing
1/3 cup tahini ( drippy not hardened)
1/3 cup fresh parsley, roughly chopped
3 tbsp lemon juice
1 clove garlic, minced
1 tbsp Dijon mustard
1 tbsp capers
2 tsp capers brine
1 tsp honey or maple syrup
2 tbsp hot water ( more to thin )
Salt and pepper to taste
Add all ingredients to a small food processor. Process on high until smooth and creamy. Add more hot water if you prefer a thinner dressing. Taste and adjust salt/pepper/ lemon.
Preheat oven to 400F
Drain and rinse your chickpeas. Pat dry. Process chickpeas in a small food processor until large crumbles. You will use this small processor again for your dressing!
Line a large baking sheet with parchment paper and spread out your chickpea crumbles. Drizzle with olive oil and season with everything but the bagel seasoning and salt. Toss with your hands or a spatula and spread back out so evenly distributed.
Bake until golden and crispy — about 25 minutes.
On a separate baking sheet add your Brussels sprout shavings and drizzle with olive oil. Season with salt and pepper and toss well. Spread out evenly on a baking sheet. If Brussels are overcrowded you can always use two baking sheets.
Bake for 25 minutes stirring halfway through. I like mine still bright green and beginning to crisp up on the side.
When slightly cooled add to a large serving bowl. Add your chickpea breadcrumbs and parmesan cheese. Drizzle on the desired amount of dressing and toss well. Taste and adjust salt/pepper/ dressing.