It seems like the kale caesar trend is still going strong (and I’m not against it), but wouldn’t it be nice to switch it up once in a while? Whether you don’t like kale or find yourself with way too many brussels sprouts, this recipe is incredibly simple and delicious.

But let’s be real, the dressing is the real star here. It’s creamy, tangy, and so similar to caesar you’ll forget it’s vegan. Crispy chickpeas finish it off with the perfect crunch, while avocado just makes everything better. Kale who?


1 can Chickpeas

1 cup Cherry Tomatoes

1 Avocado

1½ cup Brussels Sprouts, whole


1 | Rinse chickpeas and pat dry. Cook on parchment paper with olive oil, salt, and pepper. (400 degrees for about 30 minutes, or until crispy.) Let cool.

2 | While the chickpeas are cooking, clean and cut the ends of the brussels sprouts off, then slice them in half. Pulse in a food processor until completely shredded.

3 | Wash and cut the tomatoes in half. Peel and slice the avocado into desired pieces.


½ cup Cashews, raw, soaked in water for at least 3 hours

¼ cup Water

¼ cup Olive Oil

1½ tablespoon Lemon Juice, fresh

1 teaspoon Nutritional Yeast

½ teaspoon Dijon Mustard

½ teaspoon Garlic Powder

½ teaspoon Salt

Pepper, to taste


1 | Combine all the ingredients into a food processor and turn on until completely smooth (a few minutes).

2 | Mix the shaved brussels with the tomatoes, chickpeas, and a generous pour of dressing, until fully coated. Add avocado on top and finish with salt and pepper.

*Serves two.

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