This easy, vegan and nut-free Brussels Sprouts Caesar salad uses shaved Brussels sprouts and a creamy Caesar dressing, and roasted chickpea croutons - perfect weeknight salad!
WHY YOU'LL LOVE THIS RECIPE
Vegan, nut-free, gluten-free
Ready in 45 minutes
Great for a packed lunch
01
Add spices to drained and dried chichpeas. Roast in the oven for 30 minutes.
02
Wash, dry and slice the brussels sprouts. Toss in a bowl. Layer the roasted chickpeas.
03
Combine ingredients in a food processor. Pulse. Add nori sheet and olive oil. Pulse until smooth.
04
Then drizzle with salad dressing.
- If you have leftovers, store them in an airtight container in the fridge for 2 to 3 days. - You can make the chickpeas and the salad up to a day before you need it.