Vegetarian
Shaved Brussels Sprouts Salad
Description
This Shaved Brussels Sprouts Salad is anything but your typical pile of greens. Even the members of the crowd who usually bypass the salad in favor of carbs at holiday meals (you know who you are) are going to want to make room on their plates for this crisp, Caesar-dressed, roasted chickpea “crouton”–topped creation.
Ingredients
- 1 ½ cups cooked chickpeas or 1 15-ounce can low-sodium chickpeas
- ½ tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
- For the Shaved Brussels Sprouts Salad:
- ½ batch Homemade Caesar Dressing*
- 1 ½ pounds Brussels sprouts
- 3 tablespoons finely ground Parmesan cheese or 1/4 cup shredded Parmesan
- Freshly ground pepper
Directions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Rinse and drain the chickpeas; lay them on a double layer of paper towels and dry them as much as you can. Transfer the dried chickpeas to a baking sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt, and cayenne (if using). Toss to combine, then spread into an even layer. Bake for 30 to 40 minutes until brown and crispy, shaking the pan once or twice throughout. Set aside to cool.
- While the chickpeas are roasting, make the Caesar Dressing.
- For the fastest possible shredding, cut the end of the bottom off of the brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the brussels sprouts with a mandoline, taking care to watch your fingers. I recommend holding the stem, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the brussels sprouts are sliced, place the shreds in a bowl, then toss and fluff them with a fork or your fingers.
- Add half of the chickpeas, two-thirds of the dressing, and Parmesan to the bowl. Toss to evenly moisten, then add a little extra dressing as desired. Taste and season with black pepper as desired. Sprinkle with the remaining chickpeas. Serve immediately or refrigerate for up to 4 hours.
