Brussels sprouts and chickpeas—ah, a duo that sounds like a plot twist you never saw coming, yet they complement each other like peanut butter and jelly. I stumbled upon this crispy roasted salad on a rainy Sunday afternoon, when the world felt gray and I needed something vibrant on my plate. As the chickpeas sizzled and popped in the oven, it filled my kitchen with a warmth that felt like a hug from an old friend.
Steps
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Pat dry the chickpeas with a towel, then mix them with ground coriander, olive oil, salt, and pepper. Spread them in an even layer on the baking sheet and roast for 20 minutes until golden brown; set aside once done.
- While the chickpeas are roasting, combine tahini, garlic, lemon zest (if using), lemon juice, and honey or maple syrup (optional) in a bowl. Whisk together, adding water gradually until you reach the desired consistency.
- In a large skillet, heat olive oil over medium heat. Add the shaved Brussels sprouts and season with salt and pepper. Cook for about 8 minutes, stirring occasionally, until the sprouts are browned at the edges.
- Transfer the cooked Brussels sprouts to a large bowl and mix in the dried cranberries (or cherries) and chopped walnuts. Pour half of the lemon tahini dressing over the salad and toss gently to coat.
- Move the Brussels sprouts mixture to a serving dish and top with the roasted chickpeas. Drizzle any remaining dressing over the salad if desired, and serve immediately.
Ingredients
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 tablespoon ground coriander
- 1 tablespoon olive oil (or oil of choice)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup tahini
- 1 clove garlic, grated or minced
- 1 teaspoon grated lemon peel (optional)
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup (optional)
- ¼ teaspoon salt (or to taste)
- ? teaspoon pepper
- 3 tablespoons olive oil (or as needed to coat the pan)
- 5 cups shaved Brussels sprouts (approximately a 12-ounce bag)
- ? teaspoon salt (or to taste)
- ? teaspoon pepper (or to taste)
- ½ cup dried cranberries or dried cherries
- ¼ cup chopped walnuts
FAQ
- How long can I store shaved Brussels sprouts in the refrigerator?
- Once shaved, Brussels sprouts can be stored in the fridge for approximately three days.
- Can I make the lemon tahini dressing in advance?
- Yes, you can prepare the lemon tahini dressing up to a week ahead of time. This allows the flavors to meld and makes meal prep easier.
- What are some alternatives if I don’t have tahini for the dressing?
- If tahini is unavailable, you can substitute it with nut butter or create a similar creamy dressing using plain Greek yogurt. Keep in mind that this will alter the flavor profile.
- How can I make this salad nut-free?
- To make the salad nut-free, substitute the walnuts with sunflower seeds or pumpkin seeds for a similar crunch.
- What is the best way to roast chickpeas for optimal crispiness?
- Ensure the chickpeas are thoroughly dried before roasting by patting them with a clean towel. Additionally, avoid overcrowding them on the baking sheet to allow them to crisp up rather than steam.
Tips
- Dry Chickpeas Thoroughly: Ensure your chickpeas are completely dry before roasting. Pat them with a clean towel to remove excess moisture and spread them out in a single layer on the baking sheet to prevent steaming, which will help them become crispy.
- Prepare Brussels Sprouts Efficiently: For quick preparation, trim the stem ends of Brussels sprouts and remove any wilted outer leaves. Use a sharp knife, mandoline, or food processor with a slicing attachment to shave them into thin pieces.
- Make Dressing Ahead: You can prepare the lemon tahini dressing up to a week in advance to save time. This allows the flavors to meld and makes assembly quicker on the day you plan to serve the salad.
- Adapt for Dietary Needs: For a vegan option, replace honey with maple syrup or omit the sweetener altogether. For a nut-free version, substitute walnuts with sunflower or pumpkin seeds to maintain the crunch and nutritional benefits.
Equipment
- Rimmed Baking Sheet – for roasting the chickpeas.
- Parchment Paper or Reusable Silicone Baking Mat – to line the baking sheet.
- Mandoline or Food Processor with Slicing Attachment – for quickly shaving Brussels sprouts.
- Large Skillet – for cooking the Brussels sprouts.
