Roasted Brussels Sprout and Chickpea Salad

Roasted Brussels Sprout and Chickpea Salad salads This Roasted Brussels sprouts salad is a delicious and healthy dish that features roasted Brussels sprouts and roasted chickpeas as the main ingredient. brussels sprouts Roasted Brussels Sprout and Chickpea Salad chickpeas, salads

This Roasted Brussels sprouts salad is a delicious and healthy dish that features roasted Brussels sprouts and roasted chickpeas as the main ingredient. Along with the roasted vegetables, we love to toss in some salad greens, sliced almonds, creamy feta, apples, and cranberries - just to name a few, and a tangy maple balsamic Dijon dressing. This salad can be customized with various ingredients. It can be served warm or cold and is perfect for any occasion.

Roasted Brussels Sprout and Chickpea Salad

Brussels Sprout Salad Recipe Ingredients

  • BRUSSELS SPROUTS : Fresh brussel sprouts are best for this salad. I like to keep the sprouts even bite-sized pieces. Trim, wash, dry and slice in half.
  • CHICKPEAS: I like to use canned chickpeas - they add loads of texture and some plant based protein. Feel free to swap them out for white beans if you prefer.
  • OLIVE OIL: I use extra-virgin olive oil for tossing the brussel sprouts and chickpeas with before roasting and for the dressing
  • SHALLOT & GARLIC: I like the mellow sweet flavor the shallot gives the salad - you could use red onion in its place if you prefer. The garlic is for the dressing - you could swap fresh minced garlic for garlic powder or granulated garlic if you prefer.
  • HERBS & SPICES: I like to season the brussel sprouts and chickpeas with dried thyme, garlic powder and paprika. For the dressing I like to use dried oregano ir Italian seasoning, or if you want to use thyme that is fine too. Of course we also season with salt and pepper. Feel free to adjust the herbs and spices to taste
  • FETA CHEESE: Love the tangy salty briny flavor feta adds. Feel free to swap it out with crumbled creamy goat cheese or even freshly grated parmesan cheese.
  • ALMONDS & PEPITAS: I love the bit of crunch the sliced almonds and pepeitas or pumpkin seeds add to the salad. Feel free to use any nuts or seeds you like or a combination of them. (walnuts, pecans, hazelnuts, pistachios, pumpkins seeds, toasted pine nuts, sunflower seeds or hemp seeds). If you prefer to use chopped almonds instead you can.
  • SALAD GREENS: You can literally use whatever salad greens you like - use Romaine lettuce, spring mix, red leaf lettuce, baby spinach or baby kale, baby arugula or do a blend of a few. You will need approximately 6 cups of salad greens of choice.
  • DRIED CRANBERRIES: Dried sweet cranberries add nice chewy sweet/tart bits to the salad. We love them but for a substitute you could use chopped dates, or dried figs, raisins, prunes, or dried apricots.
  • LEMON JUICE: Lemon juice adds tangy flavour to the dressing. Use freshly squeezed lemon juice for best flavor.
  • BALSAMIC VINEGAR: I love the sweet tang that balsamic vinegar adds. Feel free to use all balsamic if you wish.
  • MAPLE SYRUP: It adds just a hint of sweetness to the dressing. Feel free to substitute the maple syrup with honey or agave.
  • DIJON MUSTARD: Always adds a nice tangy, sharp flavor to the dressing

Roasted Brussels Sprout and Chickpea Salad

Serving & Add In Ideas:

  • Add other vegetables either roasted, grilled, or raw such as carrots, corn, bell peppers, broccoli, cauliflower, sweet potatoes, beets, etc for more flavor and texture
  • Add sliced avocado for creaminess and healthy fats
  • Add another form of protein on top like grilled chicken, shrimp or steak
  • Add the salad mixture into wraps or stuff into pita pockets
  • Serve over a flatbread
  • Serve over a buttered baked potato or sweet potato
  • Toss in up to 1½ cups of cooked orzo/pasta, quinoa, rice or farro

Roasted Brussels Sprout and Chickpea Salad

Roasted Brussels Sprout and Chickpea Salad

How to Make Roasted Brussel Sprout Salad

  1. Roast Brussels Sprouts & Chickpeas: Toss trimmed, clean and dry brussel sprouts and chickpeas with olive oil, salt and pepper and remaining spices, place on sheet pan / baking sheet and roast until tender
  2. Prepare Dressing: Whisk together the dressing ingredients in a small bowl or shake the ingredients together in a mason jar. Cover and refrigerate. (It can be made several days in advance.)
  3. Assemble Salad: Combine the salad greens with brussel sprouts, chickpeas, shallots, feta, almonds, pepitas, dried cranberries, bacon, apple, and the dressing. Toss well.
  4. Enjoy: Enjoy as a side dish to any meat or add in some tuna or grilled chopped chicken or shredded rotisserie chicken for a complete meal.

Roasted Brussels Sprout and Chickpea Salad

Roasted Brussels Sprout Salad Storage & Make Ahead Instructions

  1. STORAGE: To store undressed salad, I recommend storing your dressing separately. This will keep the salad greens fresher for longer. Leftover dressed salad greens should be stored in an airtight container in the refrigerator for a maximum of one day, as the dressing’s acid will cause wilting.
  2. MAKE AHEAD: To prep and serve later or meal prep, store roasted brussel sprouts and chickpeas, salad greens, toppings and dressing separately in airtight containers and toss just before enjoying. The roasted brussel sprouts and chickpeas can be made and stored in the fridge in an airtight container for 1-2 days. Same as the bacon. The dressing will keep in the refrigerator for up to 5 days. When ready to eat, assemble the salad! You could also toss the entire salad with dressing, besides the lettuce, the day before. Add in the lettuce just before serving. Most things will hold up - the apple may release some of its natural juices so if you prefer you can add that in when you add the salad greens as well.

Roasted Brussels Sprout and Chickpea Salad

More Salads You Will Love:

Recipe

Servings: 4-6
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

For the Brussels Sprouts and Chickpeas

  • 1½ lb brussel sprouts, ends trimmed, halved
  • 15 oz can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon Black pepper

For the Salad

  • 6 strips cooked bacon, chopped
  • 6 cups mixed greens
  • 1 honeycrisp apple, chopped (about 1 cup)
  • ¼ cup pepitas
  • ¼ cup dried cranberries
  • ¼ cups sliced almonds
  • 1 small shallot sliced
  • ½ cup crumbled feta

For the Dressing

  • ⅓ cup olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, minced
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

For Roasting Sprouts & Chickpeas

  1. Heat oven to 425°F. Line a sheet pan with parchment paper.
  2. On sheet pan, toss chickpeas, brussel sprouts, with olive oil and all the spices and herbs to coat. Spread them out in a single layer.
  3. Transfer to preheated oven and roast until brussel sprouts are soft and brown at the edges, and chickpeas are browned in places, 15-25 minutes, tossing once occasionally.

For Dressing

  1. To make the dressing, in a small bowl whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, balsamic vinegar, garlic, oregano, salt and pepper. Taste and adjust for salt or maple syrup.

Assemble Salad

  1. Toss apple with a tiny squeeze of lemon juice - optional but will keep it from browning.
  2. To assemble the salad, place the mixed greens and the rest of the salad ingredients in a large salad bowl or platter, add the roasted brussel sprouts and chickpeas. Drizzle over dressing, gently toss everything together and serve.

Roasted Brussels Sprout and Chickpea Salad