Brussels Sprouts Salad
Dive into a vibrant Brussels Sprouts Salad that's bursting with flavor! This delightful dish features crunchy roasted chickpeas for a satisfying crunch, all drizzled with a zesty, creamy dressing that ties it together perfectly. Perfect for holiday gatherings or a fresh weeknight side, this salad is sure to wow your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 apple, thinly sliced
- 500g brussels sprouts (17.6 oz)
- 2 tbsp fresh herbs of choice, finely chopped (eg. mint, parsley, dill) (30 ml)optional
- 1/3 cup fresh pomegranate seeds (79.9 ml)
- 2 tbsp lemon juice (30 ml)
- Water, if neededoptional
🫙Pantry Staples(4)
- 1 tbsp avocado oil (15 ml)
- 1 can chickpeas
- 1 tbsp maple syrup (15 ml)
- 3 tbsp tahini (45 ml)optionalsub for olive oil to make a vinaigrette
🧂Spices & Seasonings(5)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- Salt
- Salt & pepper
- 1/2 tsp smoked paprika (2.5 ml)
📦Other(3)
- 1/3 cup dried cranberries (79.9 ml)
- 1/4 cup pumpkin seeds (60 ml)
- 1/4 cup walnuts, toasted (60 ml)
Nutrition (per serving)
Calories
279
Protein
10g
Carbs
31g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 180°C fan forced. Wash your brussels sprouts and dry well. While holding onto the root ends, thinly slice using a shape knife or mandolin.
- 2
Add onto a lined baking tray, toss with oil and salt and set aside.
- 3
Rinse and thoroughly dry your can of chickpeas. Add onto another lined baking tray with the oil, spices, salt and pepper. Mix well to combine.
- 4
Add the chickpeas into the oven first and roast for 15 minutes. Add in your brussels sprouts and continue to cook for another 15 minutes until chickpeas are golden and crunchy and brussels sprouts are lightly charred.
- 5
In the meantime, add all of your dressing ingredients into a bowl and whisk well to combine.
- 6
When ready to combine, add all of your ingredients into a bowl and toss well to coat all of the ingredients in the dressing.
- 7
Garnish with extra pomegranate on top and serve!
💡 Pro Tips
- ✓Dry your brussels sprouts and chickpeas thoroughly with paper towels for at least 2 minutes after rinsing because residual moisture creates steam, preventing the Maillard reaction and reducing browning by up to 60%.technique2 minutes drying time
- ✓Stagger the roasting by adding chickpeas 15 minutes before brussels sprouts because chickpeas need 30 total minutes at 180°C to develop a crispy exterior (enzymatic breakdown of surface starches), while thin-sliced sprouts only need 15 minutes to char without becoming bitter.timing15 minutes stagger; 30 min chickpeas, 15 min sprouts
- ✓Thin-slice your brussels sprouts to 2-3mm thickness using a mandoline because this surface-area-to-volume ratio maximizes caramelization while keeping the center tender; thicker cuts (5mm+) will char externally before cooking through.technique2-3mm thickness
- ✓Whisk your tahini dressing with a fork for 45-60 seconds while incorporating water gradually (add 2-3 tbsp water to 3 tbsp tahini) because tahini's oil content requires mechanical emulsification to prevent separation; rushing this step or skipping water creates a grainy, broken dressing.technique45-60 seconds whisking; 2-3 tbsp water per 3 tbsp tahini
- ✓Dress the salad immediately after the components cool to 60°C (about 3-4 minutes post-roasting) because warm vegetables absorb dressing more efficiently through open plant cell structures, compared to cold salads where absorption drops by 40%.timing3-4 minutes rest; 60°C temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Brussels Sprouts Salad
Dive into a vibrant Brussels Sprouts Salad that's bursting with flavor! This delightful dish features crunchy roasted chickpeas for a satisfying crunch, all drizzled with a zesty, creamy dressing that ties it together perfectly. Perfect for holiday gatherings or a fresh weeknight side, this salad is sure to wow your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 apple, thinly sliced
- 500g brussels sprouts (17.6 oz)
- 2 tbsp fresh herbs of choice, finely chopped (eg. mint, parsley, dill) (30 ml)optional
- 1/3 cup fresh pomegranate seeds (79.9 ml)
- 2 tbsp lemon juice (30 ml)
- Water, if neededoptional
🫙Pantry Staples(4)
- 1 tbsp avocado oil (15 ml)
- 1 can chickpeas
- 1 tbsp maple syrup (15 ml)
- 3 tbsp tahini (45 ml)optionalsub for olive oil to make a vinaigrette
🧂Spices & Seasonings(5)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- Salt
- Salt & pepper
- 1/2 tsp smoked paprika (2.5 ml)
📦Other(3)
- 1/3 cup dried cranberries (79.9 ml)
- 1/4 cup pumpkin seeds (60 ml)
- 1/4 cup walnuts, toasted (60 ml)
Nutrition (per serving)
Calories
279
Protein
10g
Carbs
31g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 180°C fan forced. Wash your brussels sprouts and dry well. While holding onto the root ends, thinly slice using a shape knife or mandolin.
- 2
Add onto a lined baking tray, toss with oil and salt and set aside.
- 3
Rinse and thoroughly dry your can of chickpeas. Add onto another lined baking tray with the oil, spices, salt and pepper. Mix well to combine.
- 4
Add the chickpeas into the oven first and roast for 15 minutes. Add in your brussels sprouts and continue to cook for another 15 minutes until chickpeas are golden and crunchy and brussels sprouts are lightly charred.
- 5
In the meantime, add all of your dressing ingredients into a bowl and whisk well to combine.
- 6
When ready to combine, add all of your ingredients into a bowl and toss well to coat all of the ingredients in the dressing.
- 7
Garnish with extra pomegranate on top and serve!
💡 Pro Tips
- ✓Dry your brussels sprouts and chickpeas thoroughly with paper towels for at least 2 minutes after rinsing because residual moisture creates steam, preventing the Maillard reaction and reducing browning by up to 60%.technique2 minutes drying time
- ✓Stagger the roasting by adding chickpeas 15 minutes before brussels sprouts because chickpeas need 30 total minutes at 180°C to develop a crispy exterior (enzymatic breakdown of surface starches), while thin-sliced sprouts only need 15 minutes to char without becoming bitter.timing15 minutes stagger; 30 min chickpeas, 15 min sprouts
- ✓Thin-slice your brussels sprouts to 2-3mm thickness using a mandoline because this surface-area-to-volume ratio maximizes caramelization while keeping the center tender; thicker cuts (5mm+) will char externally before cooking through.technique2-3mm thickness
- ✓Whisk your tahini dressing with a fork for 45-60 seconds while incorporating water gradually (add 2-3 tbsp water to 3 tbsp tahini) because tahini's oil content requires mechanical emulsification to prevent separation; rushing this step or skipping water creates a grainy, broken dressing.technique45-60 seconds whisking; 2-3 tbsp water per 3 tbsp tahini
- ✓Dress the salad immediately after the components cool to 60°C (about 3-4 minutes post-roasting) because warm vegetables absorb dressing more efficiently through open plant cell structures, compared to cold salads where absorption drops by 40%.timing3-4 minutes rest; 60°C temperature