Avocado Caesar Salad with Crispy Chickpeas

HomeRecipesOtherBlogger RecipesAvocado Caesar Salad with Crispy Chickpeas

Total Time: 35 min

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Prep Time: 35 min

Nutrition Facts

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Nutrition information
per serving

Calories 660

Total Fat 54g

Saturated Fat 8g

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 35g

Cholesterol 5mg

Sodium 840mg

Total Carbs 41g

Dietary Fiber 20g

Total Sugars 3g

Protein 14g

Potassium 1461mg

Vitamin A 148 mcg; Vitamin C 135 mg; Calcium 186 mg; Iron 5 mg; Vitamin D 0 mcg; Folate 251 mcg; Omega 3 Fatty Acid 0.35 g.

% Daily Value*: Vitamin A 15%; Vitamin C 150%; Calcium 15%; Iron 30%; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This earthy salad with crispy chickpeas and topped with fresh California Avocados makes for a satisfying mix until your next meal. Nutritionally, this salad packs a nutrient punch providing a high potency of the antioxidant vitamin C (150% DV) and vitamin K (340% DV) plus an excellent source of dietary fiber (71% DV) and protein (28% DV).

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Serves: 4

Ingredients
Instructions

For the Dressing: 2 large cloves garlic, minced 6 Tbsp. Extra virgin olive oil 2 Tbsp. red wine vinegar 2 Tbsp. freshly squeezed lemon juice 1 tsp. dried mustard or Dijon 1/2 tsp. fine sea salt 1/2 tsp. Worcestershire sauce 1/2 ripe, Fresh California Avocado, seeded, peeled and finely smashed Crispy Fennel Chickpeas: 1 can (15.5 oz) chickpeas (garbanzos), drained and air dried 2 Tbsp. extra virgin olive, plus for drizzling 1 tsp. fennel seed 1/8 tsp. flakey salt, or to taste 4 small radishes, thinly sliced 1 cup herbs, such as dill, parsley, rosemary or a combination For the Salad: 1 lb. fresh Brussels sprouts, cleaned and finely shredded 2 cups kale leaves, chopped (if available) 1/2 cup flat-leaf parsley, finely chopped 2 ripe, Fresh California Avocados, seeded, peeled, and sliced Aged parmesan cheese, for grating

Combine dressing ingredients and shake vigorously in a jar or an upright blender until well combined. Set aside.
Meanwhile, pat dry any excess moisture from the chickpeas. Heat the olive oil in a cast-iron skillet over high heat. Add the chickpeas and fennel seed and cook, toasting, until crispy and lightly brown. Season generously with salt and pepper – they should be seasoned enough to be a tasty snack on their own. Set aside.
Add a splash of dressing to a deep bowl; add all the brussels sprouts, kale and parsley; toss to coat. Divide between four bowls and top each with avocado, crispy chickpeas and a generous sprinkling of shaved parmesan cheese. Serve with additional lemon, if desired.

Serving Suggestion: This is a full vegetarian meal, but can be served with lavash or toasted ciabatta, or add sliced grilled chicken for a non-vegetarian option.

Beverage Pairing: Serve with a cold wheat beer with lemon, or a refreshing Kombucha.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.