Organic Roasted Brassica Caesar

Welcome to the age of the crowd pleaser vegan caesar: garlicky chickpeas, roasted mushrooms, and our famous Fresh City Vegan Parmesan Mix really lends itself to the many umami flavours that most vegan dishes lack. We would put this caesar salad up against any traditional caesar out there. Seconds please! 

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 organic roasted brassica caesar with quinoa

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This Meal Kit comes with everything you need to make a healthy #nut-free and #vegan meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Colander
  • Large bowl
  • Baking sheet
  • Sieve
  • Small pot
  • Small bowl

Recipe Ingredients

  • 1/2 cup chickpeas  
  • 2 garlic cloves  
  • 4 tbsp. olive oil  
  • 1 lemon  
  • 1/4 cup Fresh City’s Vegan Parmesan Mix 
  • Salt & pepper, to taste  
  • 1 cup shiitake mushrooms  
  • 2 cups greens (Brussel sprouts, broccoli or cabbage)  
  • 1/2 cup quinoa 
  • 1 cup water  
  • 2 cups kale or chard 
  • 3 tbsp. Caesar Dressing  
  • 3 tbsp. Mabel’s Tahini Dressing 

 ingredients for organic roasted brassica caesar

Prepare and Cook the Chickpeas  

  • Preheat the oven to 400°F. 
  • Rinse the chickpeas in a colander in the sink, set aside.  
  • Mince the garlic into a large bowl. 
  • Mix together chickpeas, 1 tbsp. olive oil, garlic, juice of 1/2 lemon, Fresh City’s Vegan Parmesan Mix, salt and pepper in a bowl. Toss thoroughly to coat the chickpeas.

mix together chickpeas with olive oil and lemon juice and Fresh City's Vegan Parmesan Mix

  • Pour the chickpea mixture onto one side of a lined baking sheet. Roast for 15 minutes, reserve bowl for later. 

pour the chickpea mixture onto a lined baking sheet

Roast the Brassica and Mushrooms  

  • Wipe and slice the mushrooms and add them to the large bowl used earlier.  

slice mushrooms

  • If using Brussels sprouts: rinse and halve them. If using Broccoli; rinse and chop into florets. If using cabbage; rinse and slice into ribbons. Add to the same large bowl.  

chop broccoli into florets

  • Add 1 tbsp. olive oil and season with salt and pepper to taste. Toss thoroughly to coat 
  • Once chickpeas have roasted for 15 minutes, remove the baking sheet from the oven and add the brassica and mushrooms to one side. Return to the oven and roast until the chickpeas are golden-brown and crispy and the brassica are fork-tender, about 15-20 minutes.  

add brassica and mushrooms to one side of the baking sheet with the chickpeas

Make the Quinoa  

  • In the meantime, rinse the quinoa in a fine sieve and add it to a small pot with 1 cup water and a pinch of salt.  

boil quinoa with water in a small pot

  • Bring to a boil. Once boiling, reduce the heat to simmer and cook, uncovered, until the quinoa is tender and the water is absorbed, about 10-15 minutes.  

Cut and Massage the Kale  

  • Wash, remove stems, and chop the kale into bite sized pieces. If using chard, no need to remove stems.   

chop the kale into bite sized pieces

  • Add kale to large bowl used for chickpeas and brassica. 
  • Add 2 tbsp. olive oil, the juice of the remaining half of the lemon, seeds removed, and a generous seasoning of salt.  

add lemon juice to and olive oil to the bowl

  • Using your hands, squeeze and massage the kale until everything is well coated. Set aside.  

Bring it All Together  

  • In a small bowl, mix Caesar dressing and Mabel’s Tahini Dressing together 

mix caesar dressing and Mabel's Tahini Dressing

  • Evenly divide the quinoa between two bowls. Add the chickpeas, brassica-mushroom mixture, and massaged kale.  
  • Drizzle with dressing. Serve and enjoy!  

two plates of organic roasted brassica caesar