You ready for one hell of a recipe? This Caesar salad variation is made with roasted brussels sprouts in lieu of romaine lettuce. As for the chickpeas, honestly I think they are just a legume that needs to be used more in salads.
Using brussels sprouts for the greens of the salad makes the flavor so much more deep and rich. It almost tastes decadent because of the rich flavor.
This recipe is super easy, but does take a bit longer than a regular salad, since you need to roast the brussels sprouts before you can make the salad.
Ingredients
- Brussel sprouts, roasted
- Chickpeas*
- Caesar dressing
- Croutons
*Canned or dry to cook at home. Check out my post on How-To make beans at home!
Recipe
- Half the brussels sprouts
- Add oil, seasoning, and cook/roast the brussels sprouts how ever you would like
- I boil them until softer, then oil + season, and then air-fy on 400° for 15 minutes
- Let the brussels sprouts cool for 5-10 minutes
- Combine all the ingredients (with your preferred salad ratios)
Brassica farts
The brassica family of vegetables (also called cruciferous vegetables) include: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, etc.
These vegetables are difficult for your stomach to digest, but are loaded with great nutrients. In order to eat them and not be crazy gassy, they need to be fully cooked.
Brassica farts are the reason that I boil my brussels sprout prior to crisping them up in the air-fryer. I LOVE brussel sprouts, and get so gassy/uncomfortably bloated if I don’t boil them first.
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