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Kaytee’s Avocade Caesar Salad with Crispy Chickpeas
Ingredients for Dressing:
2 minced cloves of garlic
6 tbsp of olive oil
2 tbsp vinegar, such as apple cider or red wine vinegar
2 tbsp lemon juice
1 tsp Dijon or dried mustard
½ tsp salt
½ tsp Worcestershire sauce (optional)
½ cup of smashed avocado
Ingredients for Crispy Chickpeas:
1 can of chickpeas/garbanzo beans, drained and dried
2 tbsp olive oil
1/8 tsp salt
4 thinly sliced radishes
1 cup of herbs (can use mixture of dill, parsley, rosemary or just one)
Ingredients for Salad:
1 lb finely shredded Brussels sprouts or other salad green
2 cups chopped kale or other salad green
4 thinly sliced radishes (or your favorite crunchy vegetable)
½ cup chopped parsley
2 avocados, sliced
Sprinkle of grated parmesan cheese
Splash of lemon
Recipe:
Combine all ingredients of dressing and mix with whisk, fork, or shake in closed container until combined.
Pat dry excess moisture from chickpeas. Heat olive oil in heavy skillet over high heat. Add chickpeas and fennel seeds and cook until slightly crispy. Add salt and pepper.
Using a mixing bowl, add a little dressing at the bottom. Toss Brussels sprouts, kale and parsley until well-coated with dressing.
Divide salad mixture between four bowls and top off with avocado, toasted chickpeas, and parmesan cheese. Add a little splash of lemon for taste. Enjoy!
