Go Back
–+ servings
Print

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.