Irresistible Tahini Caesar Brussels Sprout Salad Recipe

Crunchy, creamy, tangy, and packed with bold flavors—this Irresistible Tahini Caesar Brussels Sprout Salad recipe is a game-changer. Imagine roasted brussels sprouts tossed in a velvety tahini Caesar dressing, topped with crispy chickpeas and a handful of Parmesan cheese. It’s the kind of salad that makes you forget you’re eating vegetables because it feels indulgent, yet it’s so nourishing! Whether you’re looking for a new side dish or a satisfying main, this salad has got you covered.

I first created this recipe on a chilly afternoon when I was looking for something hearty but healthy. Brussels sprouts are a staple in my kitchen—they’re versatile, loaded with nutrients, and roast up beautifully. But I wanted to take it up a notch, and that’s when I decided to give my favorite Caesar dressing a tahini twist. The result? Pure magic. Trust me, you’ll want to make this salad again and again!

Perfect for meal prep or impressing friends at a dinner party, this salad makes eating your greens feel like a treat. Plus, the combination of nutty tahini and the zesty Caesar flavors is simply irresistible. Let’s dive into the details and get you started on this incredible dish!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, this salad is perfect for busy weeknights or when you need a last-minute dish.
• Simple Ingredients: No need to hunt down fancy items—you probably already have most of these in your pantry.
• Perfect for All Occasions: Whether it’s a casual lunch, a holiday side dish, or a light dinner, this salad fits the bill.
• Crowd-Pleaser: Even brussels sprouts skeptics will love this dish thanks to the creamy dressing and crispy toppings.
• Unbelievably Delicious: The nutty tahini, zesty Caesar vibes, and roasted sprouts create a flavor explosion.

What sets this recipe apart is the tahini Caesar dressing—it’s lighter, dairy optional, and full of depth. Plus, roasting the brussels sprouts gives them a caramelized crunch that pairs perfectly with the creamy sauce. This salad isn’t just good; it’s the kind of dish that makes you savor every bite. Try it once, and it’ll become a staple in your rotation!

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to create bold flavor and satisfying textures. Here’s what you’ll need:

• Brussels sprouts: Trimmed and halved (about 1 lb or 450 g).
• Olive oil: For roasting the sprouts (1-2 tbsp).
• Chickpeas: Canned, drained, and patted dry for crisping (1 cup or 165 g).
• Tahini: Creamy and smooth sesame paste (3 tbsp).
• Lemon juice: Freshly squeezed for tang and brightness (2 tbsp).
• Garlic: Minced or grated for that classic Caesar flavor (1 small clove).
• Dijon mustard: Adds depth and a little kick (1 tsp).
• Worcestershire sauce: Optional for umami (1 tsp, or a vegetarian alternative).
• Parmesan cheese: Grated, or use nutritional yeast for a vegan option (2 tbsp).
• Salt & pepper: To taste, for seasoning.
• Water: To thin out the dressing as needed (1-2 tbsp).
• Optional toppings: Croutons, chopped parsley, or extra Parmesan.

Feel free to swap ingredients to suit your dietary preferences. For example, use vegan Worcestershire sauce or skip it altogether. You can also try adding toasted nuts for extra crunch!

Equipment Needed

• Baking sheet: For roasting the brussels sprouts and chickpeas.
• Mixing bowls: A small one for the dressing and a large one for tossing the salad.
• Whisk: To blend the tahini Caesar dressing until creamy.
• Knife: A sharp one for trimming and halving the brussels sprouts.
• Spatula: Useful for flipping the sprouts while they roast.

If you don’t have a whisk, you can use a fork—it works just as well for blending the dressing. And if you don’t have a baking sheet, a large oven-safe pan will do the trick.

Preparation Method

1. Preheat your oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the brussels sprouts: Wash, trim, and halve the brussels sprouts. Toss them with 1-2 tablespoons of olive oil, a sprinkle of salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the sprouts: Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy.
4. Crisp the chickpeas: At the same time, toss the chickpeas with olive oil, salt, and pepper. Spread them on another baking sheet or alongside the brussels sprouts. Roast for 15-20 minutes, shaking the pan occasionally.
5. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and Parmesan. Add 1-2 tablespoons of water to thin it out to your preferred consistency.
6. Assemble the salad: In a large mixing bowl, combine the roasted brussels sprouts and chickpeas. Drizzle the tahini Caesar dressing over the top and toss until evenly coated.
7. Serve: Transfer the salad to a serving platter and garnish with extra Parmesan, croutons, or chopped parsley if desired.

Pro tip: If your dressing feels too thick, add more water a teaspoon at a time. On the flip side, if it’s too thin, whisk in a little extra tahini to thicken it up.

Cooking Tips & Techniques

• Don’t overcrowd the baking sheet: Spread the brussels sprouts and chickpeas out in a single layer for even roasting.
• Use fresh lemon juice: Bottled juice won’t give you the same bright flavor as fresh lemons.
• Keep an eye on the chickpeas: They can go from crispy to burnt quickly, so check on them regularly.
• Adjust seasoning: Taste the dressing and salad before serving and add more salt or pepper if needed.
• Cool the sprouts slightly: Let the roasted sprouts sit for a few minutes before tossing them with the dressing to avoid wilting.

Remember, roasting brussels sprouts brings out their natural sweetness, making them the star of this dish. And if you’re pressed for time, you can use store-bought Caesar dressing and mix in a little tahini for a quick hack!

Variations & Adaptations

• Vegan version: Swap Parmesan for nutritional yeast and use vegan Worcestershire sauce.
• Spicy kick: Add a pinch of cayenne or red pepper flakes to the dressing for a touch of heat.
• Seasonal twist: Replace chickpeas with roasted sweet potatoes or butternut squash during fall.
• Gluten-free adaptation: Skip the croutons or use gluten-free bread to make your own.

Personally, I’ve tried adding pomegranate seeds for a pop of sweetness and color—they’re perfect during the holidays!

Serving & Storage Suggestions

This salad is best served warm or at room temperature. Pair it with grilled chicken or salmon for a complete meal, or enjoy it as a stand-alone dish. A chilled glass of sparkling water or white wine makes for a great beverage pairing!

Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, keep the dressing separate and add it just before serving. Reheat the brussels sprouts and chickpeas in the oven for 5-7 minutes at 375°F (190°C) to crisp them back up.

Nutritional Information & Benefits

Estimated per serving:

• Calories: 220
• Protein: 7g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 5g

Brussels sprouts are packed with vitamins C and K, while tahini is a great source of healthy fats, calcium, and antioxidants. This salad is naturally gluten-free and can be made vegan, making it a fantastic option for those with dietary restrictions.

Conclusion

If you’re looking for a salad that’s anything but boring, this Irresistible Tahini Caesar Brussels Sprout Salad is exactly what you need. It’s healthy, full of flavor, and endlessly customizable. I love how easy it is to whip up, yet it feels like such a treat every time. Whether it’s for a casual dinner or a special gathering, this salad never disappoints.

Give this recipe a try and let me know how you liked it! I’d love to hear your creative variations or see how you plated it—drop a comment below or share your photos. Let’s turn brussels sprouts into everyone’s favorite veggie!

FAQs

Can I use frozen brussels sprouts?

Fresh brussels sprouts work best for roasting, but you can use frozen ones if that’s what you have. Just pat them dry before roasting to avoid excess moisture.

How do I make this salad ahead of time?

Roast the brussels sprouts and chickpeas in advance and store them separately. Prep the dressing and refrigerate. Toss everything together just before serving.

Can I add a protein to this salad?

Absolutely! Grilled chicken, salmon, or even a hard-boiled egg would work beautifully.

How do I make the chickpeas extra crispy?

Make sure to dry them thoroughly before roasting, and don’t forget to toss them halfway through for even crisping.

What can I use instead of tahini?

If you don’t have tahini, try almond butter or cashew butter for a slightly different flavor profile.

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