Description
This hearty shaved Brussels sprouts salad features crispy roasted chickpeas, dried cranberries, crunchy walnuts, and a creamy lemon tahini dressing. Packed with flavor, texture, and plant-based protein, it’s perfect as a satisfying lunch, dinner, or side dish.
Ingredients
For the Roasted Chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon ground coriander
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Tahini Dressing:
- 1/4 cup tahini
- 1 clove garlic, grated or minced
- 1 teaspoon grated lemon zest (optional)
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad:
- 3 tablespoons olive oil
- 5 cups shaved Brussels sprouts (about 12 ounces)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup dried cranberries or dried cherries
- 1/4 cup chopped walnuts
Instructions
1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Pat the chickpeas dry and toss with the coriander, olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. Roast the chickpeas for 20 minutes, or until golden and crispy. Remove from the oven and set aside.
4. Meanwhile, whisk together the tahini, garlic, lemon zest (if using), lemon juice, honey or maple syrup (if using), salt, and pepper. Add 1 tablespoon of water at a time until the dressing reaches your desired consistency.
5. Heat the olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts, season with salt and pepper, and cook for about 8 minutes, stirring occasionally, until lightly browned and tender.
6. Transfer the Brussels sprouts to a large bowl. Stir in the dried cranberries and walnuts.
7. Pour about half of the dressing over the salad and toss gently to coat. Add more dressing as desired.
8. Transfer the salad to a serving dish, top with the roasted chickpeas, drizzle with any remaining dressing if desired, and serve.
Notes
For a vegan version, use maple syrup instead of honey or omit the sweetener.
Substitute sunflower seeds or pumpkin seeds for the walnuts to make the salad nut-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Shave Brussels sprouts with a sharp knife, mandoline, or food processor for quick preparation.