Pan Fried Chickpeas and Brussels Sprout Caesar Salad

It’s perfect as a side dish, but the addition of protein-rich crispy chickpeas makes this unique salad hearty enough to be an entrée.

Serves: 2Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 3 tablespoons olive oil
  • 1 can (15.5 oz.) Garbanzo Beans Chickpeas, drained, rinsed and patted dry
  • 1⁄4 teaspoon salt
  • 8 ounces Brussels sprouts, thinly sliced
  • 3 tablespoons Caesar dressing (for a vegetarian version, use anchovy-free Caesar or Italian dressing)
  • Shaved Parmesan cheese


  • In medium non-stick skillet over medium heat, heat oil. Cook chickpeas, stirring occasionally, until beans are evenly browned and crisped, about 7 to 9 minutes.
  • Remove beans to paper towel-lined plate; season with salt.
  • In large bowl, toss together Brussels sprouts and dressing.
  • Between two serving bowls, divide Brussels sprouts; top with beans and cheese.