Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Roast the quinoa with 1 tbsp olive oil at 400F for 20 minutes, mixing halfway.
Season the chickpeas with 0.5 tsp smoked paprika, 0.5 tsp Italian seasoning, salt, and 1 tbsp olive oil. Pulse and roast at 400F for 25 minutes.
Prepare the Brussels sprouts.
Zest 1 lemon.
Add lots of black pepper.
Toast the 0.33 cup sliced almonds.
Soak the 1 cup raw cashews in boiled water for 15 minutes, then drain.
In a blender, combine the drained cashews, 0.33 cup lemon juice, 2 tbsp Dijon mustard, 3 garlic cloves, 2 tbsp capers, 2 tbsp caper brine, 3 tbsp olive oil, 3 tbsp water, 0.5 tsp salt, and 0.25 tsp pepper. Blend until smooth.
Assemble the salad with the roasted quinoa, roasted chickpeas, Brussels sprouts, lemon zest, black pepper, and toasted almonds.
Drizzle the vegan Caesar dressing over the salad.
Optionally, top with pickled red onions and freshly grated parmesan cheese.