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150 g Kale
1cup Brussels sprouts, shaved
1⁄2 cup freshly grated Parmesan cheese
1 1⁄2 tbsp freshly squeezed lemon juice
2 cans chickpeas
2 tbsp avocado or grapeseed oil
1⁄2 tsp garlic powder
1⁄4 tsp paprika
1⁄4 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
Optional cayenne if you like spicy
Start by preheating the oven to 175°C and set out a baking sheet. Drain the chickpeas well and rise with water thoroughly.
Bake for a total of 45-50 minutes or until golden brown and dry/crispy. Remove from oven and let cool 5-10 minutes—they will continue crisping as they cool.
Spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. Transfer the chickpeas to a mixing bowl and top with oil, salt and pepper. Add garlic powder, paprika and cumin (and optional cayenne). Mix well.
Meanwhile wash the kale in cold water, stirring it a bit to release the grit, then lift it out. Pat to dry. Chop kale into desired size.
Rinse your brussel sprouts and pat to dry. Trim the bottoms of the Brussels sprouts and throw away any discoloured or loose outer leaves. Shave sprouts as thinly as possible.
In a large bowl combine kale and brussel sprouts. Top with crispy chickpeas and freshly grated Parmesan cheese and lemon juice.
Drizzle with Newman’s Own Creamy Caesar dressing.