Cut the ends off the Brussel sprouts and remove any yellow outer leaves.

Prepare a large bowl with cold water and 2 Tablespoons of salt.

Add the Brussel sprouts and soak for 20 minutes.

Drain and rinse the Brussel sprouts and divide.

Shred half of the Brussel sprouts in a food processor, with a large blade, or by hand or with a box grater.

Cut the other Brussel sprouts in half.

Place the Brussel sprouts cut in half in a bowl, and toss with the juice of 1 lemon.

Add the garlic powder and nutritional yeast and toss to coat.

Prepare a baking sheet with parchment paper or a silicone baking mat.

Spread the coated Brussel sprouts in a single layer on the baking sheet.

Now prepare the chickpeas.

Drain can of chickpeas, but do not rinse them.

Cowl chickpeas into a bowl, and toss with the juice of 1 lemon.

Then add garlic powder and nutritional yeast. Toss to coat.

Prepare a baking sheet with parchment paper or a silicone baking mat.

Spread the coated Brussel sprouts in a single layer on the baking sheet.

Place the chickpeas and Brussel sprouts in the oven at 425 degrees.

Cook the chickpeas for 25 minutes and the Brussel sprouts for 25 minutes.

You can do this on one pan, or on two separate pans.

Remember, though, to flip the chickpeas over half way through cooking.

Allow both to cool while preparing the rest of the salad.

Combine all the ingredients in a high-speed blender and blend until smooth.

Add additional water for a thinner dressing.

Refrigerate until ready to use.

Place the shredded Brussel sprouts in the base of a large bowl.

Add the raw cucumbers, red onion, and radishes.

Add the warm or cold roasted Brussel sprouts and roasted chickpeas.

Toss and drizzle with vegan Caesar dressing.