Preheat the oven to 375F. Drain a can of chickpeas and rinse them thoroughly, then dry them as best as you can. Toss chickpeas in a mixing bowl with 1 tablespoon olive oil, 1 teaspoon each of salt and pepper, 1 teaspoon of garlic powder. You can also add 1 teaspoon of red chili powder but this is optional for heat. Toss to coat the chickpeas well. Line a baking sheet with parchment paper or a silicon mat. Dump the chickpeas on the baking sheet and spread them apart. Then bake for 25-30 minutes until they're nice and crispy!
You can buy shaved Brussels sprouts at the market these days. But if not, wash and remove the stems. Then, throw them into a food processor, use a mandoline slicer or a Chef's knife to thinly shave the Brussels sprouts.
To make the easiest vegan Caesar dressing, add 4 tablespoons of tahini, 4-6 garlic cloves, 1 teaspoon of soy sauce, 1 tablespoon of lemon juice, 2 teaspoons of capers along with 1 tablespoon of their brining liquid, as well as a sheet of toasted Nori (optional) into a small blender or food processor then pulse / blend until you get a nice creamy sauce. Then, slowly dilute with warm water to your desired consistency!
Toss a bowl of shaved Brussels sprouts with vegan Caesar dressing and top with the roasted chickpeas for a simple and delicious vegan Caesar salad!
This dressing is super flexible - you can increase tahini to increase umami flavors or replace with an avocado if you want something more fresh; you can leave the Nori out if you can't find it and also replace the tahini with hummus!
The dressing can be stored in airtight container for up to 4 days in the fridge. Make ahead and enjoy.
Depending on your dietary preference, you can also add vegetarian or vegan cheeses to the salad and enjoy!