When the leaves start changing colors, I crave meals that mirror the vibrant hues of autumn. This Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini is my go-to dish, bursting with flavor and just enough crunch. Picture this: The nutty aroma of roasted chickpeas mingling with the earthy sweetness of Brussels sprouts while a zesty tahini dressing ties it all together. It’s a symphony of textures and tastes that leaves fast food in the dust!
After a long day, the last thing I want is a complicated meal that adds to my stress. This salad is incredibly easy to whip up—ready in just 20 minutes! Perfect for both a quick weeknight dinner or an impressive side for gatherings, it hits all the right notes. The earthy chickpeas provide a hearty protein boost, while the dried cranberries and walnuts add delightful surprises. So grab your apron and let’s create a dish that will redefine your autumn dining experience!
Why is this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini a must-try?
Nutritious and Wholesome: Packed with fiber and protein, this salad is a powerhouse of nutrition that’s good for your body and soul.
Quick Prep: Ready in just 20 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
Flavor Explosion: The creamy lemon tahini dressing perfectly complements the nutty roasted chickpeas and crispy Brussels sprouts.
Versatile Delight: Enjoy it as a main dish or a vibrant side—it’s bound to impress!
Crowd-Pleaser: This dish appeals to everyone, making it a fantastic option for family meals or potlucks.
Simple Ingredients: You’ll love how easily you can whip this up with just a few pantry staples! For those looking for more delicious options, check out our easy salad recipes.
Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Ingredients
• Get ready to gather some delightful ingredients for a refreshing meal!
For the Roasted Chickpeas
• Chickpeas – 1 (15-ounce) can, drained and rinsed for that perfect crunch.
• Ground coriander – 1 tablespoon, to infuse an aromatic earthiness.
• Olive oil – 1 tablespoon or oil of choice, ensuring a nice roast and golden color.
• Salt – ¼ teaspoon, because seasoning is key!
• Pepper – ¼ teaspoon, to enhance flavor and add warmth.
For the Lemon Tahini Dressing
• Tahini – ¼ cup, providing creaminess to this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini.
• Garlic – 1 clove, grated or minced for a punch of flavor.
• Grated lemon peel – 1 teaspoon (optional), brightening the dressing with zesty notes.
• Lemon juice – 2 tablespoons, for that refreshing acidity.
• Honey or maple syrup – 1 teaspoon (optional), a touch of sweetness to balance the tang.
• Salt – ¼ teaspoon or to taste, adjusting for your preference.
• Pepper – ⅛ teaspoon, to enhance overall taste.
For the Salad
• Olive oil – 3 tablespoons or as needed, to coat the pan while cooking Brussels sprouts.
• Shaved Brussels sprouts – 5 cups (12-ounce bag), the star of this colorful dish!
• Salt – ⅛ teaspoon or to taste, adding flavor to the Brussels sprouts.
• Pepper – ⅛ teaspoon or to taste, ensuring a well-seasoned salad.
• Dried cranberries or dried cherries – ½ cup, providing a sweet and chewy surprise.
• Chopped walnuts – ¼ cup, for a satisfying crunch and nutty flavor.
How to Make Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini
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Preheat oven: Begin by preheating your oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
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Prepare chickpeas: Pat the drained chickpeas dry with a clean kitchen towel. In a bowl, mix them with ground coriander, olive oil, salt, and pepper until well-coated.
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Roast chickpeas: Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 20 minutes, or until they’re golden brown and crispy. Remove from the oven and set aside.
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Make dressing: While the chickpeas roast, whisk together tahini, garlic, lemon peel (if using), lemon juice, honey or maple syrup (if using), salt, and pepper in a bowl. Adjust the consistency by adding water, 1 tablespoon at a time, if needed.
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Cook Brussels sprouts: Heat olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts and sprinkle with salt and pepper. Sauté for about 8 minutes, stirring occasionally, until they’re just browned at the edges.
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Combine salad: Transfer the sautéed Brussels sprouts to a large bowl. Stir in the dried cranberries (or dried cherries) and chopped walnuts. Drizzle half of the dressing over the salad and toss gently to coat.
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Serve: Place the Brussels sprouts salad onto a serving dish. Top with roasted chickpeas and drizzle any remaining dressing on top for extra flavor.
Optional: Garnish with extra walnuts for added crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini are ideal for meal prep, making busy weeknights a breeze! You can roast the chickpeas and prepare the lemon tahini dressing up to 3 days in advance. Store the roasted chickpeas in an airtight container at room temperature to keep them crispy, and keep the dressing refrigerated for maximum freshness. You can also shave the Brussels sprouts up to 24 hours ahead, just be sure to store them in a sealed bag to prevent browning. When you’re ready to serve, simply sauté the Brussels sprouts, toss them with cranberries and walnuts, and assemble the salad with roasted chickpeas for a delightful dish that’s still just as delicious as when freshly made!
Shaved Brussels Sprouts Salad Variations
Customize your salad and let your culinary creativity shine with these delightful twists!
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Dairy-Free: Swap tahini for sunflower seed butter for a creamy, nut-free dressing alternative.
You won’t miss the dairy, and it’s wonderfully rich! -
Spicy Kick: Add a sprinkle of crushed red pepper flakes to the dressing for a delightful heat that warms the palate.
This variation elevates your salad with an exciting flavor contrast. -
Nut-Free: Replace walnuts with pumpkin seeds to maintain that satisfying crunch while keeping it safe for those with nut allergies.
No one will feel deprived of texture in this vibrant dish! -
Citrus Zing: Incorporate orange segments or diced grapefruit for a fresh burst of sweetness that brightens every bite.
The juicy citrus complements the crunchy salad beautifully! -
Grain Booster: Serve this salad over a bed of cooked quinoa or farro for an even heartier meal packed with nutrients.
Adding grains can transform it into a filling lunch or dinner option! -
Herb Infusion: Toss in fresh herbs like parsley or dill for an extra layer of flavor and freshness.
Herbs can make your salad sing, bringing in fragrant notes that enhance every bite. -
Cheesy Goodness: Crumble feta or goat cheese on top for a creamy indulgence that wonderfully contrasts the crispness of the salad.
This twist is for the cheese lovers out there seeking that creamy-savory balance! -
Avocado Creaminess: Add diced avocado for a creamy texture that elevates the overall richness of the salad.
The buttery avocado complements the chickpeas and Brussels sprouts perfectly!
Expert Tips for Shaved Brussels Sprouts Salad
• Dry Chickpeas First: Always pat the chickpeas dry to ensure they roast perfectly and achieve that delightful crunch.
• Adjust Dressing Thickness: If your tahini dressing is too thick, gradually incorporate water, one tablespoon at a time, until you reach your desired consistency.
• Watch Brussels Sprouts Carefully: Sauté the Brussels sprouts until just browned; overcooking can lead to bitterness. Flavor balance is key in this Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini.
• Play with Add-Ins: Feel free to customize by adding ingredients like feta cheese or sliced apples for a different flavor twist.
• Store Properly: If you have leftovers, keep the salad and dressing separate to maintain freshness and prevent sogginess.
What to Serve with Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini?
Elevate your dining experience by discovering delicious pairings that complement this vibrant salad beautifully.
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Crispy Garlic Toast: The crunchy texture and garlicky flavor make a perfect backdrop for the salad’s nutty taste.
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Quinoa Pilaf: The fluffy quinoa adds a wholesome touch and enhances the meal’s fiber content, making it even more satisfying.
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Herbed Yogurt Dip: A cool, tangy dip balances the warmth of the roasted chickpeas while adding a creamy contrast to the salad.
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Seasonal Roasted Vegetables: Roasting brings out the natural sweetness of seasonal veggies, creating a cozy, comforting side that pairs well with the salad.
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Apple Cider Vinegar Spritzer: This refreshing drink brightens the palate, uplifting the salad’s flavors while keeping it light and crisp.
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Dark Chocolate Bites: End the meal on a sweet note with rich dark chocolate—a delightful contrast to the salad’s vibrant flavors and textures.
Storage Tips for Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini
Fridge: Store the salad in an airtight container for up to 3 days. Keep the roasted chickpeas separate to maintain their crispiness.
Dressing: The lemon tahini dressing can be refrigerated for up to 5 days in a sealed jar. Just give it a good stir before using, as it may thicken.
Freezer: While not recommended for the salad itself, leftover roasted chickpeas can be frozen for up to 1 month. Thaw and re-crisp in the oven before adding to your salad.
Reheating: If enjoying leftovers, lightly heat the Brussels sprouts in a skillet over medium heat for a couple of minutes. Add fresh chickpeas on top for a delicious reimagining of this Shaved Brussels Sprouts Salad!
Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Recipe FAQs
What is the best way to select ripe Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for bright green, tightly packed buds. Avoid any with yellow or wilted leaves. They should feel firm to the touch, and if possible, buy them on the stalk for maximum freshness.
How should I store leftovers of this salad?
To keep your Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini fresh, store it in an airtight container in the fridge for up to 3 days. It’s best to keep the roasted chickpeas separate to maintain their delightful crunch.
Can I freeze the roasted chickpeas, and how?
Yes, you can freeze the roasted chickpeas! Allow them to cool completely after baking, then spread them in a single layer on a baking sheet and freeze for about an hour. Once solid, transfer the chickpeas to a resealable freezer bag and store for up to 1 month. When you’re ready to use them, simply thaw and reheat in the oven for a crispy texture.
What should I do if my tahini dressing is too thick?
If your dressing comes out thicker than expected, no worries! Just add water, 1 tablespoon at a time, whisking until you reach your desired consistency. You can also incorporate extra lemon juice for added flavor while loosening it up.
I have nut allergies—can I substitute the walnuts in this recipe?
Very! If you’re avoiding nuts, consider adding seeds instead, such as sunflower seeds or pumpkin seeds, for a similar crunch without the allergens. You could also use toasted oats for added texture.
What’s the ideal cooking time for Brussels sprouts to avoid bitterness?
To ensure your Brussels sprouts don’t become bitter, sauté them for about 8 minutes, just until they’re browned at the edges. Stir occasionally to promote even cooking and prevent burning, achieving that perfect balance of flavor in your Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini!
Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Delight
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the drained chickpeas dry with a towel, then mix them with ground coriander, olive oil, salt, and pepper.
- Spread the chickpeas on the prepared baking sheet and bake for 20 minutes, until golden brown and crispy.
- In a bowl, whisk together tahini, garlic, lemon peel, lemon juice, honey or maple syrup, salt, and pepper.
- Heat olive oil in a skillet over medium heat, add shaved Brussels sprouts, and sauté for about 8 minutes.
- Transfer the cooked Brussels sprouts to a bowl, stir in dried cranberries and walnuts, and drizzle with half the dressing.
- Serve the salad topped with roasted chickpeas and drizzle any remaining dressing on top.