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Vegan Brussels Sprouts Caesar Salad with Chickpea Croutons

Such a fun way to enjoy a classic fave. With their anti-inflammatory properties brussels sprouts are one superfood to add to in your weekly rotations. 


  • 1 10 oz bag of shaved brussels sprouts
  • 2 tbsp lemon juice
  • extra vegan parmesan to sprinkle on top

Vegan Caesar Dressing

  • 1 tbsp flaxseeds with 3 tbsp water
  • 2 garlic cloves
  • 2 dill pickles
  • 8 tbsp vegan parmesan
  • 6 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp braggs liquid amino
  • 1 tbsp balsamic vinegar
  • 1 tsp yellow mustard
  • salt/pepper to taste

Chickpea Croutons

  • 1 15oz can of organic chickpeas
  • 1 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp vegan parmesan
  • salt/pepper to taste


  • Wash and rinse the shaved brussels sprouts, place in a large salad bowl and massage with 2 tbsp lemon juice.
  • Preheat oven to 375F and line baking sheet with parchment paper. Drain chickpeas, saving the water for other recipes, and place on baking sheet. Pat dry with paper towel. Drizzle on avocado oil and all seasonings. Mix around on the tray to get them evenly coated. Bake for 25 minutes or longer for extra crispiness.
  • To make the dressing simply add all ingredients to a blender and run until smooth and creamy.

Putting it all together

  • Start by massaging the the brussels sprouts with lemon juice. Add on the chickpea croutons, dressing and extra parmesan cheese to top if desired. Mix till well incorporated.
  • Serve right away and Enjoy!


Time does not reflect 25 minutes to roast the chickpeas. You can make those before hand or at the time of making the salad.