This week, I made a warm brussel sprout caesar salad with a delicious tahini dressing. I created this to go as a side to pizza, but you could use this as a main course with chicken or a side dish! This salad gives a slight nuttiness from the tahini dressing and the perfect balance of creaminess and freshness. I hope you enjoy this recipe!
Serves: 9-10
For the salad base:
4 cans chickpeas
5 lbs shredded Brussels
Olive Oil
Salt Pepper
Garlic Powder
Cumin
Thyme
Sesame Seeds
For the Dressing: (You could just buy a Caesar dressing!)
½ cup tahini
⅓ cup lemon juice
2 tsp Dijon mustard
3 garlic cloves, minced
1 tsp lemon zest
¼ cup olive oil
Salt and Pepper to taste
Method:
1. Preheat the oven to 400 degrees Fahrenheit
2. In a large bowl, combine the Brussel sprouts, ½ cup olive oil, salt, and pepper.
3. Mix well and spread the mixture onto sheet pans.
4. Rinse, drain, and dry the chickpeas.
5. Place the chickpeas into a food processor and gently pulse until a crumb form (these will be your “croutons)
6. Spread the chickpeas onto a sheet pan and drizzle with the remaining olive oil, salt, pepper, garlic powder, cumin, and thyme. Toss to combine.
7. Roast the Brussels for about 20-23 minutes, until soft and slightly browned, and the chickpeas for about 25-27 minutes, until crispy.
8. While these are roasting, combine all the dressing ingredients in a blender or whisk them together.
9. When the Brussels and chickpeas are done, combine everything together and toss them with the dressing.
10. Add fresh parmesan on top!
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