RECIPES

Avocado Caesar Salad with Crispy Chickpeas

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Total Time:

35min

Prep Time:

35min

Nutritional Highlights (per serving)

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660
Calories
54 g
Total Fat
41 g
Total Carbs
14 g
Protein
5 mg
Cholesterol

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).

Ingredients

Serves: 4
    For the Dressing:
  large cloves garlic, minced
Tbsp.  Extra virgin olive oil
Tbsp.  red wine vinegar
Tbsp.  freshly squeezed lemon juice
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:
can  (15.5 oz) chickpeas (garbanzos), drained and air dried
Tbsp.  extra virgin olive, plus for drizzling
tsp.  fennel seed
1/8  tsp.  flakey salt, or to taste
  small radishes, thinly sliced
cup  herbs, such as dill, parsley, rosemary or a combination
    For the Salad:
lb.  fresh Brussels sprouts, cleaned and finely shredded
cups  kale leaves, chopped (if available)
1/2  cup  flat-leaf parsley, finely chopped
  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

  1. Combine dressing ingredients and shake vigorously in a jar or an upright blender until well combined. Set aside.
  2. 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.
  3. 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.

Sarah Copeland

Sarah Copeland is an award-winning writer, tastemaker and curator of good living. She is the author of the books Every Day is Saturday, The Newlywed Cookbook, Feast, and the forthcoming Instant Family Meals (Fall 2020), which exemplify her standard for gorgeous photography, luscious recipes, and simple luxuries.

The former Food Director at Real Simple magazine and a Food Network veteran, Sarah has spent a decade bringing her live full philosophy to homes across America. Sarah’s words and recipes inspire confidence, vitality, and joy.

Sarah spent several years as a chef in New York City, and St. Tropez, France. She is a graduate of the Institute of Culinary Education and the Institute for Integrative Nutrition.

Sarah is a brand advocate for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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