This Shaved Brussels Sprouts Salad is anything but your typical pile of greens. Even the members of the crowd who usually bypass the salad in favor of carbs at holiday meals (you know who you are) are going to want to make room on their plates for this crisp, Caesar-dressed, roasted chickpea “crouton”–topped creation.
There are three main selling points for this salad.
One: This shaved Brussels sprouts salad is in the family of Caesar.
- I consider Caesar the gateway salad: creamy, garlicky dressing; croutons; Parmesan cheese.
- Even salad skeptics cannot deny the appeal.
Two: The shaved Brussels sprouts themselves.
- WHY did I wait so long to try these? As much as I adore Roasted Brussels Sprouts and Sautéed Brussels Sprouts, I took my sweet time trying them shaved in a salad. I have been missing out on a beautiful thing!
- Yes, you can eat raw Brussels sprouts in a salad. While you won’t catch me biting into a whole, raw Brussels sprout, shaved Brussels sprouts I can eat by the forkful. (For those who prefer a roasted Brussels sprouts salad, try my delicious Warm Brussels Sprouts Salad.)
Three: Those adorable, addictive roasted chickpeas.
- Ever tried to spear a crouton in public, only to have it fly across the table and land on another diner’s plate? Roasted chickpeas avoid this hazard.
Four: Make-ahead magic.
- Because Caesar shaved Brussels sprouts salads are hearty, this salad can last several days in the refrigerator.
5 Star Review
“This was so good! The Brussels sprouts were very mild and the dressing was tangy and delicious.”— Jessica —
How to Make Shaved Brussels Sprouts Salad
Whether you are prepping dishes in advance for a holiday dinner or are looking for healthy lunches you can meal prep for the week, this salad is a perfect choice.
Still not convinced (or worried that certain members of your family won’t be convinced)?
Turn this into a shaved Brussels sprout salad with bacon. I really enjoyed the salad without it, but I can’t pretend it wouldn’t be a delectable addition.
- Brussels Sprouts. Shaved Brussels sprouts are mildly flavored and pleasantly crisp, making them ideal for a Caesar salad. Thanks to their sturdiness, you can make and store this salad in the refrigerator several days in advance.
- Parmesan. Make sure you use good-quality Parmesan. Because this salad has so few ingredients, quality really counts. Please, PLEASE do not, under any circumstances, use the green can.
For affordable fresh Parmesan in a hurry, I like to buy a big block of Parmesan from the grocery store, cut it into hunks, then pulse the hunks in my food processor until they are finely ground.
- Chickpeas. In place of traditional bread croutons, I opted to top my salad with roasted chickpeas. They still give a crunch but are pleasantly less tooth-cracking than any standard crouton I’ve tried. Plus, chickpeas are more filling than croutons and are gluten free, so those with dietary restrictions can enjoy the salad too.
- Spices. Garlic powder and salt add the perfect flavor to the crispy chickpea croutons. I like including a dash of cayenne pepper for heat, but you can skip it if you prefer.
- Caesar Dressing. Best-case scenario: Use my favorite homemade Caesar Dressing. It’s made with Greek yogurt and comes together in 5 minutes in your blender. (It’s my go-to dressing for my Chicken Caesar Wrap too!)
- Roast the chickpeas at 375 degrees F for 30 to 40 minutes. Prepare the Caesar dressing.
- Shred the Brussels sprouts. Add them to a bowl and fluff.
- Stir in half of the chickpeas, dressing, and Parmesan. Toss, then add more dressing if desired. Finish with the remaining chickpeas. ENJOY!
- To Store. Leftover salad can be stored in the refrigerator for up to 3 days. I recommend waking it back up with a squirt of lemon juice and an extra drizzle of Caesar dressing.
Meal Prep Tip
You can shave Brussels sprouts ahead of time, and this salad tastes even better if it sits for a few hours. You can make it up to 1 day ahead. I recommend lightly moistening it with half the desired amount of dressing, then adding the remaining dressing right before serving. Make the chickpeas up to 1 day in advance. Store separately in an airtight container at room temperature.
Recommended Tools to Make this Recipe
- Baking Sheet. Perfect for roasting the chickpeas.
- Food Processor. You can eat raw shredded Brussels sprouts, and a food processor is the easiest way to shred them.
- Salad Tongs. My favorite way to serve shaved Brussel sprout salad with Parmesan.
Go forth and Brussel!
Frequently Asked Questions
While I especially love Caesar dressing on this salad, you can switch it up if you prefer. Here are a few of my favorite options:
1. Shaved Brussel Sprout Salad Balsamic. Swap the Caesar dressing for a simple balsamic vinaigrette.
2. Shaved Brussel Sprout Salad with Lemon Vinaigrette. Brighten things up with a lemon vinaigrette. This would be a great option for a summer Brussel sprout salad!
3. Shaved Brussel Sprout Salad with Mustard Vinaigrette. Brussels sprouts and mustard pair nicely together.
While you can shave Brussels sprouts with a cheese grater in a pinch, I recommend using one of the other options listed in the blog post above.
Shaved Brussels Sprouts Salad
For the Roasted Chickpea Croutons:
- 1 1/2 cups cooked chickpeas or 1 15-ounce can low-sodium chickpeas
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper optional
For the Shaved Brussels Sprouts Salad:
- 1/2 batch Homemade Caesar Dressing*
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons finely ground Parmesan cheese or 1/4 cup shredded Parmesan
- Freshly ground pepper
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Rinse and drain the chickpeas; lay them on a double layer of paper towels and dry them as much as you can. Transfer the dried chickpeas to a baking sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt, and cayenne (if using). Toss to combine, then spread into an even layer. Bake for 30 to 40 minutes until brown and crispy, shaking the pan once or twice throughout. Set aside to cool.
- While the chickpeas are roasting, make the Caesar Dressing.
- For the fastest possible shredding, cut the end of the bottom off of the brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the brussels sprouts with a mandoline, taking care to watch your fingers. I recommend holding the stem, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the brussels sprouts are sliced, place the shreds in a bowl, then toss and fluff them with a fork or your fingers.
- Add half of the chickpeas, two-thirds of the dressing, and Parmesan to the bowl. Toss to evenly moisten, then add a little extra dressing as desired. Taste and season with black pepper as desired. Sprinkle with the remaining chickpeas. Serve immediately or refrigerate for up to 4 hours.
- TO MAKE AHEAD: This salad tastes even better if it sits for a few hours. You can make it up to 1 day ahead. I recommend lightly moistening it with half the desired amount of dressing, then adding the remaining dressing right before serving. Make the chickpeas up to 1 day in advance. Store separately in an airtight container at room temperature.
- TO STORE: Leftover salad can be stored in the refrigerator for up to 3 days. I recommend waking it back up with a squirt of lemon juice and an extra drizzle of Caesar dressing.
- DRESSING TIP: You’ll only need about half of the full amount of the homemade Caesar Dressing. I ended up making a whole batch, then using the extra with the leftover salad and throughout the week.
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