Brussels Sprouts Caesar with Crispy Chickpeas

• 1 pound Brussels sprouts, trimmed and halved
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons Caesar dressing
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 2 tablespoons breadcrumbs (optional for extra crispiness)
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chickpeas with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet.
3. 3 Roast chickpeas for 20 minutes, stirring halfway through, until crispy.
4. 4 While chickpeas roast, toss Brussels sprouts with remaining olive oil, garlic, salt, and pepper. Spread on another baking sheet.
5. 5 Roast Brussels sprouts for 20 minutes, flipping halfway through, until tender and lightly charred.
6. 6 In a small bowl, whisk together Caesar dressing and lemon juice.
7. 7 In a large bowl, combine roasted Brussels sprouts, crispy chickpeas, dressing mixture, and Parmesan if using.
8. 8 Toss to coat, sprinkle with parsley, and serve immediately.

Equipment

• Baking sheets
• Whisk
• Bowls

Variations

• Add anchovies to the dressing for a classic Caesar flavor.
• Toss in some toasted pine nuts for added crunch.

Substitutions

• Substitute kale for Brussels sprouts if preferred.
• Use tahini dressing for a creamy vegan alternative.

Pairings

• A simple side salad
• A glass of crisp white wine

Nutrition

Tips

• For extra crispiness, toss chickpeas with breadcrumbs before roasting.
• If you're gluten-free, use gluten-free breadcrumbs or skip them altogether.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: Does not freeze well due to the texture of the chickpeas and Brussels sprouts.

Serving Suggestions

• Pair with a crusty sourdough bread.
• Serve alongside grilled chicken for a heartier meal.

FAQ