Loading...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).
Avocado Caesar Salad with Crispy Chickpeas
Total Time:
35min
Prep Time:
35min
Nutritional Highlights (per serving)
660
Calories
54
g
Total Fat
41
g
Total Carbs
14
g
Protein
5
mg
Cholesterol
Ingredients
Serves:
4
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
NUTRITION INFORMATION
PER SERVING
Calories 660
Total Fat 54 g
Trans Fat 0 g
Saturated Fat 8 g
Monounsaturated Fat 35 g
Polyunsaturated Fat 7 g
Total Carbs 41 g
Dietary Fiber 20 g
Total Sugar 3 g
Protein 14 g
Cholesterol 5 mg
Sodium 840 mg
Potassium 1461 mg
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%.
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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