The crunch of freshly shaved Brussels sprouts combines beautifully with the warm, spiced notes of roasted chickpeas in this vibrant salad that will elevate your mealtime routine. Inspired by a spontaneous craving for something fresh and flavorful, I whipped up this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini during a particularly busy week. With the tangy dressing drizzled over the crispy greens, each bite feels like a celebration of wholesome ingredients coming together in perfect harmony.
Whether you’re looking to impress at your next dinner gathering or simply crave a nutritious yet satisfying meal after a long day, this salad proves that eating healthily can be both easy and appealing. Packed with protein and an array of textures—from the earthy crunch of walnuts to the sweet bursts of dried cranberries—this dish is a delightful antidote to the monotony of fast food. Get ready to dive into a bowl full of goodness that’s as delicious as it is colorful!
Shaved Brussels Sprouts Salad with Chickpeas?
Vibrant flavors: This Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini bursts with freshness and zest, making it a delightful addition to any meal.
Quick prep: With just 20 minutes in the oven and minimal prep time, it’s perfect for busy schedules.
Nutritious balance: Packed with protein from chickpeas and healthy fats from tahini, this salad delivers a well-rounded, wholesome dish that nourishes both body and soul.
Textural excitement: The crunchy Brussels sprouts combined with crispy chickpeas create an irresistible contrast, while the sweet cranberries and walnuts add an unexpected, delightful twist.
Crowd-pleaser: Whether served as a light lunch or a side dish at dinner parties, this salad is sure to impress and satisfy guests. Make it a staple in your meal rotations for a delicious escape from fast food.
Shaved Brussels Sprouts Salad with Chickpeas Ingredients
For the Roasted Chickpeas
- Chickpeas – A 15-ounce can, drained and rinsed for the perfect crunch.
- Ground coriander – Adds a warm spice that enhances the flavor of the chickpeas.
- Olive oil – Use this or your oil of choice to help them crisp up nicely.
- Salt – A little sprinkle enhances all the natural flavors.
- Pepper – Adds a touch of heat that pairs beautifully with the other ingredients.
For the Dressing
- Tahini – This creamy base brings richness and depth to the Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini.
- Garlic – Grated or minced for a bold flavor kick.
- Lemon peel (optional) – Adds fresh citrus notes that brighten the dressing.
- Lemon juice – Brings tanginess that’s essential to balance the creamy tahini.
- Honey or maple syrup (optional) – A hint of sweetness rounds out the flavors nicely.
- Salt – Adjust to taste for seasoning perfection.
- Pepper – Adds some extra warmth to the dressing.
For the Salad
- Olive oil – Needed to sauté the Brussels sprouts, enhancing their flavor.
- Shaved Brussels sprouts – About 5 cups, providing a fresh crunch that’s hard to resist.
- Salt – A pinch ensures the Brussels sprouts shine in taste.
- Pepper – Just a dash to complement the Brussels sprouts beautifully.
- Dried cranberries or dried cherries – Their sweetness adds a lovely contrast in this hearty salad.
- Chopped walnuts – A tasty addition that brings a delightful crunch, enriching the texture of the dish.
How to Make Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini
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Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Ensure your chickpeas are dry by patting them with a clean kitchen towel, then transfer them to a bowl. Add coriander, olive oil, salt, and pepper, and stir until well-coated.
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Spread the seasoned chickpeas evenly onto the prepared baking sheet and bake for 20 minutes. You’re looking for them to be golden brown and crispy, so keep an eye on them! Once done, take them out and set aside for a moment.
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Whisk together tahini, grated garlic, lemon peel (if using), lemon juice, honey or maple syrup (if using), salt, and pepper in a small bowl for the dressing. If you find it too thick, slowly incorporate 1 tablespoon of water at a time until you reach your desired consistency.
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Heat olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts, seasoning them with salt and pepper. Sauté for about 8 minutes, stirring occasionally, until they develop a nice brown edge and tenderness.
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Combine the cooked Brussels sprouts in a large bowl with dried cranberries (or dried cherries) and chopped walnuts. Drizzle about half of the dressing over the salad and toss gently until everything is beautifully coated. Add more dressing if you need to achieve the perfect flavor.
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Serve the Brussels sprouts mixture on a serving dish, and spoon the crispy roasted chickpeas over the top. Drizzle any remaining dressing on top if desired for an extra burst of flavor.
Optional: Top with extra walnuts for added crunch.
Exact quantities are listed in the recipe card below.
Shaved Brussels Sprouts Salad Variations
Feel free to play around with the flavors and ingredients to make this dish uniquely yours!
- Gluten-Free: Replace tahini with sunflower seed butter for a nut-free and gluten-free creamy base.
- Spicy Twist: Add ¼ teaspoon of cayenne pepper to the chickpeas before roasting for an exciting heat boost.
- Nut-Free: Substitute walnuts with pumpkin seeds to keep the crunch without the nuts.
- Fruit Fusion: Toss in some pomegranate seeds instead of cranberries for a burst of juicy sweetness.
- Creamy Upgrade: Swap tahini for Greek yogurt or a dairy-free yogurt to create a creamier dressing.
For those who crave variety, consider experimenting with seasonal veggies. A splash of roasted carrots or sweet potatoes can elevate this salad into a heartier winter dish.
- Herb Infusion: Add fresh herbs like cilantro or parsley to the salad for an aromatic freshness that complements the earthy flavors.
- Balsamic Drizzle: Finish with a drizzle of balsamic reduction for a sweet and tangy zing that takes this salad to another level of indulgence.
Make Ahead Options
These delightful Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini can be prepared ahead of time, saving you precious moments during busy weekdays! You can roast the chickpeas and store them in an airtight container for up to 3 days without losing their crunch. The dressing can be mixed and refrigerated for up to 24 hours before serving, allowing the flavors to meld beautifully. To maintain the freshness of the shaved Brussels sprouts, prep them and store them separately in the fridge for up to 2 days. When it’s time to enjoy, simply combine everything, drizzle with your prepared dressing, and toss until well-coated for a fresh, vibrant meal that tastes just as delicious as when it was first made.
Expert Tips for Shaved Brussels Sprouts Salad
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Prep Chickpeas Right: Ensure chickpeas are completely dry before seasoning. Excess moisture can prevent them from getting that perfect crunch in your Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini.
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Tasting as You Go: Always taste the dressing as you whisk it together. Adjust the salt, pepper, or sweetness to fit your palate perfectly.
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Watch Brussels Carefully: When sautéing Brussels sprouts, keep an eye out for the ideal browned edge; overcooking can lead to a mushy texture.
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Customize Your Greens: Feel free to mix in other greens or add-ins like spinach or kale if you want an extra nutritional boost in your salad.
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Store for Freshness: If making ahead, keep the dressing separate until just before serving to maintain the crispy texture of the chickpeas and Brussels sprouts.
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Mix and Match Ingredients: Experiment with different nuts or dried fruits to change the flavor profile. Pecans or apples can bring delightful variations to your salad!
What to Serve with Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini?
Elevate your meal with delightful pairings that balance flavors and textures, creating a wholesome dining experience.
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Crispy Sweet Potatoes: Their caramelized sweetness complements the salad’s tangy notes, adding a hearty side that’s hard to resist.
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Quinoa Pilaf: Lightly seasoned quinoa enhances the protein factor while providing a nutty flavor that pairs beautifully with the salad’s ingredients.
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Garlic Herb Flatbread: Serve this warm alongside for a delightful contrast in texture; its chewiness is perfect for scooping up the salad.
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Grilled Lemon Chicken: Marinated in zesty lemon, it offers a juicy and flavorful protein that harmonizes well with the vibrant salad.
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Sauvignon Blanc: This light and crisp white wine brings brightness that enhances the lemon notes in the salad, making for a refined pairing.
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Chocolate Avocado Mousse: For dessert, this creamy treat finishes off the meal with rich flavors that surprisingly complement the salad’s freshness, leaving you satisfied.
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Roasted Beet Hummus: Serve this spread as an appetizer; its earthiness and vibrant color celebrate the wholesome essence of your meal.
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Chickpea Curry: Turn your dinner into an international affair; serve a mild chickpea curry that will echo the roasted chickpeas in your salad.
How to Store and Freeze Shaved Brussels Sprouts Salad
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain the salad’s freshness.
Freezer: The roasted chickpeas can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months. They won’t stay crunchy when thawed, but they can be used in other dishes.
Reheating: For reheating roasted chickpeas, simply bake at 400°F for 5-10 minutes to regain some crispiness. Toss them into warmed salads or grain bowls for added flavor!
Serving Fresh: For the best taste and texture, enjoy this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini fresh on the same day it’s made, with any leftovers enjoyed the next day.
Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Recipe FAQs
What should I look for when selecting chickpeas?
When choosing chickpeas, opt for a can labeled “no salt added” to control seasoning levels. Check the can’s expiration date for freshness. Rinse thoroughly to remove any excess sodium or canning liquid before cooking for the best flavor and texture.
How long can I store the salad in the fridge?
You can store any leftover Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini in an airtight container in the refrigerator for up to 3 days. Be sure to keep the dressing separate to maintain the crispness of the chickpeas and Brussels sprouts.
Can I freeze roasted chickpeas?
Absolutely! To freeze roasted chickpeas, spread them in a single layer on a baking sheet and place them in the freezer until firm. Once frozen, transfer to a freezer bag and store for up to 3 months. While they won’t retain their crunch after thawing, they can still add flavor to cooked dishes!
How can I ensure my Brussels sprouts don’t become mushy?
To prevent mushiness, sauté your Brussels sprouts just until they are browned and tender but still crisp, which usually takes around 8 minutes. Stir occasionally to allow for even cooking and be mindful not to overcrowd the pan, as this can lead to steaming instead of sautéing.
What dietary considerations should I keep in mind?
If you’re preparing this salad for guests with allergies or dietary restrictions, it’s worth noting that this recipe contains nuts from walnuts and tahini, which is made from sesame. For nut-free alternatives, consider using pumpkin seeds or sunflower seeds in place of walnuts.
Can I add other ingredients to this salad?
The more the merrier! Feel free to customize this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini with your favorite mix-ins. Spinach, kale, or even roasted sweet potatoes can add nutritional value and variety, along with different nuts or dried fruits to enhance flavors and textures.
Savory Shaved Brussels Sprouts Salad with Chickpeas & Lemon Tahini
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Ensure your chickpeas are dry by patting them with a clean kitchen towel, then transfer them to a bowl. Add coriander, olive oil, salt, and pepper, and stir until well-coated.
- Spread the seasoned chickpeas evenly onto the prepared baking sheet and bake for 20 minutes. You're looking for them to be golden brown and crispy. Once done, take them out and set aside.
- Whisk together tahini, grated garlic, lemon peel (if using), lemon juice, honey or maple syrup (if using), salt, and pepper in a small bowl for the dressing. Slowly incorporate water if the dressing is too thick.
- Heat olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts, seasoning with salt and pepper. Sauté for about 8 minutes until they develop a nice brown edge and tenderness.
- Combine the cooked Brussels sprouts in a large bowl with dried cranberries (or cherries) and chopped walnuts. Drizzle half of the dressing over the salad and toss gently.
- Serve the Brussels sprouts mixture on a serving dish, and spoon the crispy roasted chickpeas over the top. Drizzle any remaining dressing on top if desired.