Green veggie salads are NOTHING to be scared of. They can be just as delicious, nutritious and satisfying as any other salad. This baked brussels salad is perfect for those chilly afternoons and it is AMAZING! Make it with family, friends or as a wholesome lunch for just yourself. Add Green Dream to an anchovy oil dressing (TRUST US!), which melts anchovies in their oil then is added in with tahini, lemon and parsley, and creates one of the most savory, satisfying dressings you’ll ever have on a baked salad.
This roasted brussels salad will feel like a ceasar salad but with a bit fresher and brighter texture. A Green Dream dressing will add an extra dose of nutrients and plant protein. The ingredient list may look long but totally worth it for a salad this filling and flavorful.
1 15 oz. can of chickpeas
1 tbsp za’atar seasoning
1 & ¼ lbs brussels sprouts (approx. 5 cups)
FOR THE DRESSING
1 tin anchovies (optional but so tasty!)
2 cloves garlic minced or grated with a microplane
1 tsp Green Dream
½ cup tahini
1 lemon for juicing
½ cup flat leaf parsley finely chopped
¼ cup cold water
Preheat your oven to 400°F.
Drain and rinse chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread out evenly on a baking sheet.
Generously drizzle the chickpea crumbs with olive oil, then toss in the za'atar and season with salt. Toss with your hands until everything is coated.
Thinly slice brussel sprouts and add them to a separate baking sheet. You want them to have enough space on the pan to breathe and crisp up, so feel free to use two baking sheets if needed. Drizzle with olive oil and season with salt and pepper.
Add the chickpeas and the brussel sprouts to the oven, with the chickpeas on the highest rack. Bake the brussel sprouts for 20-22 minutes, and the chickpeas for 25-30 minutes or until dry and crisp.
While the brussel sprouts and chickpeas are roasting, make the GREEN DREAM DRESSING.
Put a small saucepan on medium low heat. Add in just the oil from the tin of anchovies, and let it heat up. Then add the anchovies to the pan, they should immediately sizzle and begin to "melt" into the oil.
Add the grated garlic into the pan with the anchovy oil. Cook on medium heat for 2-3 minutes or until you can no longer taste any raw garlic. This will look like a thick paste.
Add this paste, the tahini, the juice from one lemon, the Green Dream and the parsley to a bowl. Combine everything to a blender for a light green sauce.
Remove the brussel sprouts and chickpea crumble from the oven. Drizzle a good amount of the dressing onto the brussel sprouts and give them a toss in the pan.
To serve, pile the brussel sprouts into two bowls. Sprinkle the chickpea crumbles on top. ENJOY!