Avocado Caesar Salad with Crispy Chickpeas - California Avocados

Ingredients

• For the Dressing:
• 2 large cloves garlic, minced
• 6 Tbsp. Extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 2 Tbsp. freshly squeezed lemon juice
• 1 tsp. dried mustard or Dijon
• 1/2 tsp. fine sea salt
• 1/2 tsp. Worcestershire sauce
• 1/2 ripe, Fresh California Avocado, seeded, peeled and finely smashed
• Crispy Fennel Chickpeas:
• 1 can (15.5 oz) chickpeas (garbanzos), drained and air dried
• 2 Tbsp. extra virgin olive, plus for drizzling
• 1 tsp. fennel seed
• 1/8 tsp. flakey salt, or to taste
• 4 small radishes, thinly sliced
• 1 cup herbs, such as dill, parsley, rosemary or a combination
• For the Salad:
• 1 lb. fresh Brussels sprouts, cleaned and finely shredded
• 2 cups kale leaves, chopped (if available)
• 1/2 cup flat-leaf parsley, finely chopped
• 2 ripe, Fresh California Avocados, seeded, peeled, and sliced
• Aged parmesan cheese, for grating