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BRUSSELS SPROUT CHICKPEA SALAD

This will be the last Brussels sprout recipe for awhile. I promise! Hopefully, the weather is about to turn warm for good and my Brussels sprout craze will come to an abrupt end. Brussels sprouts help disperse cold, and not surprising, they’re at their peak in fall and winter months. This is when they’re sweet and tender, rather than mustardy when harvested in more mild climates. This cruciferous vegetable can be considered a nutritional powerhouse – fortifying you during those long chilly seasons! In particular, they are rich in folic acid, Vitamins C, K and beta-carotene. Like other cruciferous veggies, they also contain lots of glucosinolates, cancer-fighting phytochemicals. To be honest, I think this salad is good any time of year!

There’s something about a salad with both texture and flavor appeal. In this dish, I love the crispiness of the roasted chickpeas and the sweet tart pomegranate seeds against the backdrop of garlicky shaved Brussels sprouts. It creates a party in my mouth! And I’m convinced when a nice balance is created in one bowl, it acts on the reward center of my brain giving me a similar positive sensation as eating sugar! Um, not scientifically proven (of course), but my reactive smile and feel-good mood is enough evidence for me…anyone else out there feel the same way about food?

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Brussels Sprout Chickpea Salad

Servings 6

Ingredients

  • 1 lb Brussels sprouts
  • 1 5-oz your favorite salad greens
  • 4 oz pomegranate seeds

roasted chickpeas:

  • 1 cup cooked chickpeas*
  • 1/2  tsp  sweet paprika
  • 1/2  tsp  smoked paprika
  • 1/2  lemon  zested
  • 3/4  tsp  dried thyme
  • 1  Tbsp  avocado oil

dressing:

  • 4 Tbsp extra virgin olive oil
  • ½ lemon juiced
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 2 Tbsp poppy seeds
  • sea salt and fresh black pepper to taste

Instructions

  1. Preheat oven to 350F.

Brussels Sprouts:

  1. Wash Brussels sprouts and trim off stem. In a food processor with slicing attachment, slice Brussels sprouts thinly (I used setting 3.5 on my Breville attachment). You can also slice by hand or buy Brussels sprouts already shaved for you!

Roasted Chickpeas:

  1. Dry chickpeas with a kitchen towel. This allows them to crisp up! Spread chickpeas across a baking sheet in one layer. Roast for 10 minutes. 

  2. In the meantime, put spices, lemon zest and avocado oil in a medium bowl. After 10 minutes in the oven, toss chickpeas with spice mixture. Put back on baking tray and spread in one layer. Roast for another 3-5 minutes.

Dressing:

  1. Make dressing by combining all ingredients in a mason jar. Shake well.

Assembling:

  1. In a large bowl, assemble salad by combining Brussels sprouts, arugula, roasted chickpeas, and pomegranate seeds. Top with dressing (to taste) and toss well. Taste and adjust seasoning.

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