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Shaved Brussels Sprouts Salad

Shaved Brussel Sprout Salad with crispy roasted chickpeas, Caesar dressing, and Parmesan. Easy, make-ahead, and perfect for party sides and healthy lunches!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings, about 8 cups
Calories: 81 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

For the Roasted Chickpea Croutons:
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. While the chickpeas are roasting, make the Caesar Dressing.
  3. 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.
  4. 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.

Notes

  • TO MAKE AHEAD: This salad tastes even better if it sits for a few hours. You can make it up to 1 day ahead. I recommend lightly moistening it with half the desired amount of dressing, then adding the remaining dressing right before serving. Make the chickpeas up to 1 day in advance. Store separately in an airtight container at room temperature.
  • TO STORE: Leftover salad can be stored in the refrigerator for up to 3 days. I recommend waking it back up with a squirt of lemon juice and an extra drizzle of Caesar dressing.
  • DRESSING TIP: You'll only need about half of the full amount of the homemade Caesar Dressing. I ended up making a whole batch, then using the extra with the leftover salad and throughout the week.

Nutrition Information

Serving 1cup (of 8) Calories 81kcal (4%) Carbohydrates 12g (4%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 2mg (1%) Potassium 380mg (11%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 675IU (14%) Vitamin C 72mg (80%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings, about 8 cups

Amount Per Serving

Calories 81

% Daily Value*

Serving 1cup (of 8)
Calories 81kcal 4%
Carbohydrates 12g 4%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 2mg 1%
Potassium 380mg 8%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 675IU 14%
Vitamin C 72mg 80%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.