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    Home » Recipes » Grateful Grazer

    Published: Jan 23, 2020 · Modified: Apr 26, 2021 by Stephanie McKercher, RDN · This post may contain affiliate links · 26 Comments

    Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Jump to Recipe Print Recipe
    Green salad with chickpeas and text that reads, "Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini."

    This vegetarian shaved brussels sprouts salad is ideal for busy weeknights when you only have about 30 minutes to get dinner on the table. Sautéed sprouts with coriander roasted chickpeas and creamy lemon tahini, plus a handful of sunflower seeds and dried cherries (or cranberries) for entree-worthy flavor and texture.

    Large salad platter with roasted chickpeas and vegetables.

    You know those nights when you want a dinner that's super quick and easy but still full of flavor? That's been me pretty much all of the time lately, and since it seems like we're all pretty busy right now, I thought I'd share this new favorite 30-minute dinner.

    Sauté some veggies, top them off with roasted chickpeas, and drizzle in some creamy tahini. You can't go wrong and it's so easy.

    This salad is filling enough to be a meal all on its own, but if you're looking for another recipe to serve on the side, my Creamy Spiced Carrot and Lentil Soup would be delicious!

    Instructions

    There are three main steps to making this shaved Brussels sprouts salad. Roasting the chickpeas, whisking the lemon tahini, and sautéeing the shaved Brussels sprouts. You can take care of the tahini and Brussels sprouts while the chickpeas are in the oven to make the whole thing come together more quickly.

    Chickpea and Brussels sprouts salad on white platter with gold utensils.

    How to Roast Chickpeas

    It's no secret roasted chickpeas make the best salad topper. I also love them on soups and eat them all on their own for a snack, too. You can use either dry or canned chickpeas. Just be sure to dry them on a clean towel before adding them to the mixing bowl.

    In the bowl, mix the chickpeas with oil and spices, and then spread them in a single layer on a baking sheet. Roast in a 400-degree oven for 20-25 minutes, or until they're golden and crispy on the edges.

    Chickpeas on grey towel.

    Dressing

    In the meantime, you can mix the dressing, which is just a simple mix of tahini (sesame seed paste), lemon, maple syrup, and salt and pepper. Once you have those ingredients mixed together, stir in a spoonful of water (or more if needed) to thin the dressing out to the right consistency.

    Different tahini brands can vary quite a bit when it comes to how thick or thin they are, so you have to use a little judgment here. Just keep adding water gradually until the dressing is easy to pour.

    Tahini dressing also thickens over time, so keep in mind you might also need to thin it out with another tablespoon or two of water if you make it ahead of time.

    Prep Work

    If you want to cut out all of the chopping work, use a bag of shaved brussels sprouts for this recipe. Otherwise, you can shave Brussels sprouts with a food processor, mandoline slicer, or a good old-fashioned knife and cutting board.

    Cooking

    Once the chickpeas are in the oven and the lemon tahini dressing is mixed, heat up a large skillet on the stovetop over medium heat.

    Add a few tablespoons of grapeseed oil (or your favorite cooking oil) and then stir in the shaved Brussels sprouts and sprinkle with salt and pepper. Cook until the sprouts turn brown on the edges, which should take about 8 minutes. Stir every couple of minutes, but not too often because you want to give the sprouts some time to brown in the bottom of the pan.

    Close up image of Shaved Brussels Sprouts Salad with Chickpeas on a white platter.

    Serving

    Once all the components are ready, assemble the salad together in a large bowl. Stir the cooked Brussels sprouts with sunflower seeds and dry cherries. Then pour in half of the lemon tahini (I like to save the rest for serving) and toss the ingredients until they're evenly coated.

    Transfer the salad to a serving dish, spoon the roasted chickpeas on top, and serve with the rest of the tahini.

    Horizontal image of white platter with Shaved Brussels Sprouts Salad and green serving utensils.

    Can you make this recipe ahead of time?

    I personally like the Brussels sprouts best right out of the oven, but you can roast the chickpeas and mix the dressing up to a few days ahead of time to make this dinner super quick. Then you can just sauté the sprouts and toss everything together on the night of.

    What's the best way to store this recipe?

    The salad is still good for a few days even when it's all mixed together. Store leftovers in an airtight container in the fridge. To maintain more of the texture, store chickpeas, dressing, and sunflower seeds separate from the rest of the dish. If the dressing thickens in the fridge, just stir in another tablespoon or two of water to thin it out again.

    How do you make this recipe vegan? Is it gluten-free?

    The recipe as written is already gluten-free. To make it vegan, just be sure to opt for the maple syrup instead of honey for the sweetener.

    Looking for more quick and easy vegetarian meals?

    You can make all of these dinners in 30 minutes or less, too.

    • Easy Peanut Noodles
    • Crispy Eggplant BLT with Harissa Mayo
    • One-Pan Eggplant Caprese
    • Spinach Cacio e Pepe
    • Easy Edamame Crunch Salad
    • Tempeh Burrito Bowls
    Large salad platter with roasted chickpeas and vegetables.

    Shaved Brussels Sprouts Salad with Crispy Chickpeas and Lemon Tahini

    Sautéed Brussels sprouts topped with crispy roasted chickpeas and creamy lemon tahini dressing. Serves two as an entree salad or four as a side dish.
    4.18 from 45 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch, Salad, Side Dish
    Cuisine: gluten-free, Mediterranean, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 471kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • rimmed baking sheet

    Ingredients

    Chickpeas:

    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1 tablespoon ground coriander
    • 1 tablespoon grapeseed oil
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Lemon Tahini:

    • ¼ cup tahini
    • 1 tablespoon grated lemon peel
    • 2 tablespoons lemon juice
    • 1 teaspoon honey or maple syrup (see note)
    • Salt and pepper
    • 1-2 tablespoons water

    Shaved Brussels Sprouts Salad:

    • 3 tablespoons grapeseed oil or as needed to coat the pan
    • 5 cups shaved Brussels sprouts (12-ounce bag)
    • Salt and pepper
    • ½ cup dry cherries or cranberries
    • ¼ cup sunflower seeds, toasted if desired (see note)

    Instructions

    Prepare the chickpeas:

    • Preheat oven to 400 degrees Fahrenheit. Dry chickpeas with a clean towel and transfer to a bowl. (I like to keep the outer skins, but you can also pick these out if preferred.) Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.

    Prepare the lemon tahini:

    • In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.

    Prepare the Brussels sprouts:

    • Heat grapeseed oil in a large skillet over medium heat. Once the oil shimmers, stir in Brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. Add more oil as needed to prevent sticking during cooking. Transfer cooked Brussels sprouts to a large bowl and stir in dry cherries and sunflower seeds (reserve some for serving if desired). Pour half of the lemon tahini into the bowl and gently toss until the mixture is evenly coated.
    • Transfer Brussels sprouts mixture to a serving dish. Spoon roasted chickpeas on top and drizzle with remaining lemon tahini. Garnish with additional sunflower seeds if desired.
    • Store in an airtight container and refrigerate up to 3 days.

    Notes

    To toast sunflower seeds: Preheat oven to 350 degrees Fahrenheit. Spread sunflower seeds in a single layer on a baking sheet and transfer to the center rack of the oven. Bake 5 minutes, or until golden.
     
    For a vegan variation, use maple syrup instead of honey.

    Nutrition

    Serving: 88.7g | Calories: 471kcal | Carbohydrates: 47.6g | Protein: 12.7g | Fat: 28.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6.5g | Sodium: 907.2mg | Potassium: 718.1mg | Fiber: 10.6g | Sugar: 19.7g | Vitamin A: 241.6IU | Vitamin C: 105.6mg | Calcium: 117.8mg | Iron: 3.8mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Save this Shaved Brussels Sprouts Salad on Pinterest

    Green salad with chickpeas and text that reads, "Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini."

    Did you try this recipe?

    Rate and leave a comment below to let me know how it went. You can also tag @GratefulGrazer and #GratefulGrazer on Instagram. I'd love to see your creation!

    Try These Recipes Next:

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    1. Elliott says

      July 04, 2022 at 6:10 pm

      5 stars
      I've made this a few times and each time I remember how much I love it and wonder why I don't make it more often. I roast the brussels sprouts in the oven because it's already on and I'd rather have fewer dishes. I eat this as a main dish, and would say there's two main dish servings here.

      Reply
      • Stephanie McKercher, RDN says

        July 09, 2022 at 10:40 am

        Thanks, Elliott! So glad you enjoy the recipe 🙂

        Reply
    2. Kaleigh says

      March 31, 2021 at 10:38 pm

      I have made this salad for two different people and they both were very impressed. It is a simple recipe to follow along. I shave the brussels sprouts thinly with a knife which can be a bit tedious but the results are very worth it. Will continue to make this every time I crave tahini. So good.

      Reply
      • Stephanie McKercher, RDN says

        April 01, 2021 at 10:03 am

        Thanks so much for trying my recipe, Kaleigh! Glad it's been a hit! 🙂

        Reply
    3. Valerie says

      February 04, 2021 at 8:23 am

      What other dressings would be good with this? My husband does not like lemon.

      Reply
      • Stephanie McKercher, RDN says

        February 08, 2021 at 11:41 am

        Hi Valerie, feel free to substitute any type of vinegar for the lemon in the tahini dressing. You could also serve this with a vinaigrette. Let me know if you try it! 🙂

        Reply
    4. Marybel says

      September 13, 2020 at 3:47 pm

      I loved this recipe. I had FUN shaving the Brussels by myself with a knife and going the extra mile. The recipe came out SuPeRB. Thank YoU so MuCH for sharing such a DeLiCiouS recipe.
      BLESSINGS

      Reply
      • Stephanie McKercher, RDN says

        September 14, 2020 at 9:14 am

        So glad you enjoyed the recipe, Marybel! Thank you for letting me know how it went! 🙂

        Reply
    5. Kristen says

      July 22, 2020 at 5:49 pm

      5 stars
      This is delicious! I will definitely make again.

      Reply
      • Stephanie McKercher, RDN says

        July 30, 2020 at 7:05 am

        Thanks, Kristen! So glad you enjoyed it. 🙂

        Reply
    6. Alexi says

      June 30, 2020 at 10:32 pm

      Made this twice now! So good. Tonight I added shallots along with the brussel sprouts and used dried apricot instead of the cherries. I think it'll be in the regular rotation.

      Reply
      • Stephanie McKercher, RDN says

        July 04, 2020 at 7:30 am

        Thanks so much for commenting, Alexi! Dried apricots sound delicious here 🙂

        Reply
    7. Kelley says

      June 20, 2020 at 7:55 pm

      5 stars
      I made this last night and it was delicious!! I omitted the dried cranberries and added a 1/2 cup of cooked brown rice to make it a little heartier for a vegan dinner. The flavors are SO good together! Definitely adding to my regular rotation. Thank you!

      Reply
      • Stephanie McKercher, RDN says

        June 22, 2020 at 7:40 am

        Thanks, Kelley! Adding rice sounds delicious. So glad you enjoyed it!

        Reply
    8. Ronda says

      May 17, 2020 at 11:02 am

      5 stars
      I made this for lunch to day for my family. It was DELICIOUS and they loved it!!!

      Reply
      • Stephanie McKercher, RDN says

        May 19, 2020 at 2:19 pm

        So happy to hear this. Thanks, Ronda!

        Reply
    9. Wendy says

      May 15, 2020 at 4:21 pm

      5 stars
      Easy, healthy and delicious!! A definite keeper

      Reply
      • Stephanie McKercher, RDN says

        May 15, 2020 at 7:13 pm

        Thanks, Wendy!

        Reply
    10. Jennifer says

      May 03, 2020 at 8:26 pm

      Can you use dried garbanzos? Would you need to soak them the night before? Then what???

      Reply
      • Stephanie McKercher, RDN says

        May 04, 2020 at 7:47 am

        Hi Jennifer, you can definitely use dried garbanzo beans, but you want to cook them first. I typically cook mine in the instant pot, so it's fairly quick and there's no soaking required. Then drain from the cooking water and use them in the recipe like normal.

        Reply
    11. Tina says

      March 21, 2020 at 12:52 pm

      5 stars
      I made this last night and it was DELICIOUS! I subbed golden raisins for the dried cherries.

      Reply
      • Stephanie McKercher, RDN says

        March 26, 2020 at 5:01 pm

        Thanks, Tina! So glad you enjoyed it.

        Reply
    12. Natalie says

      March 18, 2020 at 8:29 pm

      5 stars
      This was INCREDIBLE! Just shared the recipe (gave you credit) on my blog. Thanks so much for sharing this!

      Reply
      • Stephanie McKercher, RDN says

        March 19, 2020 at 10:25 am

        Thanks, Natalie. Glad you enjoyed it.

        Reply
    13. Missair Audrey says

      February 13, 2020 at 7:16 am

      It looks super good, I'm going to test your recipe with kazidomi product!
      Thanks for the idea!

      https://www.kazidomi.com/fr/

      Reply
      • Stephanie McKercher, RDN says

        February 13, 2020 at 8:54 am

        Thanks! Hope you enjoy the recipe.

        Reply

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