Brussel Sprout Caesar with Roasted Chickpeas and Creamy Dressing - Recipe By Me

Ingredients

• 900 grams Brussels sprouts, shaved or thinly sliced
• 6 tablespoons raw sunflower seeds, soaked
• 120 milliliters freshly squeezed lemon juice
• 120 milliliters olive oil
• 120 milliliters water
• 2 teaspoons salt
• 30 grams nutritional yeast
• 30 grams capers
• 2 tablespoons Dijon or whole grain mustard
• 15–30 milliliters maple syrup
• 2 teaspoons freshly ground black pepper
• 4–6 garlic cloves, peeled and roughly chopped
• 800 grams cooked chickpeas, drained, rinsed, and patted dry
• 2 teaspoons olive oil
• 3/4 teaspoon sea salt
• 2 teaspoons garlic granules
• 2 teaspoons dried dill
• 1 teaspoon paprika