Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

ByStephanie McKercher, RDN Updated on
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A truly satisfying salad isn’t just a pile of greens—it’s a mix of flavors and textures that keep you coming back for more. This Shaved Brussels Sprouts Salad with Roasted Chickpeas and Lemon Tahini Dressing does exactly that. It’s crunchy, creamy, hearty, and fresh all at once. It's the kind of salad that actually feels like a full meal and it's anything but boring.

Shaved Brussels sprouts salad with roasted chickpeas and lemon tahini dressing.

When it comes to nutrients, the formula for a filling and balanced salad is protein + fats + carbs + fiber/produce.

In this recipe, chickpeas add plant-based protein and fiber, while walnuts and tahini dressing offer satisfying fats. Brussels sprouts and dried fruit add energizing carbs and fiber.

Most importantly, the mix of flavors—savory, nutty, tangy, and just a little sweet—keeps every bite interesting and delicious. As a dietitian, I love this recipe because it tastes great and checks off all the nutrition boxes.

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Ingredients

This shaved Brussels sprouts salad is made with simple, nourishing ingredients that come together to create a satisfying balance of flavors and textures. The base of the salad is shaved Brussels sprouts, which offer a hearty crunch and a slightly sweet, nutty flavor when they're cooked. Roasted chickpeas add a crispy, protein-packed element, seasoned with ground coriander for some added depth of flavor.

For a touch of sweetness, dried cranberries or cherries provide a chewy contrast and a pop of tartness that make this salad anything but boring. (I also like to use dried cherries when I have them.) Walnuts bring an extra layer of crunch and essential omega-3 fats.

Tahini, which is made from sesame seeds, deserves a full-time spot in your kitchen. It makes up the base of the creamy lemon tahini dressing that ties everything together in this recipe. I love the balance of nutty tahini with bright lemon. (For more tahini inspiration, try my Tahini Pasta with Spinach, Oven-Roasted Pumpkin with Tahini Sauce, Lemon Tahini Apple Slaw, or Cinnamon Apple Tahini Oatmeal Bowl.)

Labeled ingredients for Shaved Brussels Sprouts Salad

Ingredients you'll need for this recipe:

  • Chickpeas - I typically use canned chickpeas. You could also cook dried chickpeas in advance
  • Ground coriander
  • Olive oil
  • Tahini - my favorite brand is Soom Tahini (affiliate link)
  • Garlic
  • Lemon
  • Maple syrup or honey (optional)
  • Brussels sprouts - buy a bag of shaved Brussels sprouts or cut them yourself
  • Dried cranberries or dried cherries
  • Walnuts

See recipe card for quantities.

Instructions

This is a quick visual summary of how to make the recipe. You can find more detailed instructions in the recipe card at the end of this post.

Roasted chickpeas on a baking sheet. Labeled "1."
  1. Step 1: Roast the chickpeas in the oven.
Lemon tahini dressing in a glass jar. Labeled "2."
  1. Step 2: Mix the lemon tahini dressing.
Shaved Brussels sprouts cooking in a skillet. Labeled "3."
  1. Step 3: Cook the Brussels sprouts in a skillet.
Assembled Brussels sprouts salad with chickpeas and tahini. Labeled "4."
  1. Step 4: Combine the ingredients to assemble the salad.

Hint: To cut shaved Brussels sprouts, trim the stem ends and remove any wilted outer leaves. Then, use a sharp knife to slice the Brussels sprouts crosswise (them from top to bottom) into thin pieces. You can also use a mandoline or food processor with a slicing attachment for quick prep.

Substitutions

  • Walnuts (or nut-free) - instead of walnuts, use pecans. For a nut-free option, substitute sunflower seeds or pumpkin seeds.
  • Vegan - use maple syrup instead of honey to make the dressing. You can also omit the sweetener completely.
  • Tahini - if you don't have tahini, you can substitute nut butter or make a similar creamy dressing with plain Greek yogurt. (The overall flavor profile for the dressing will change depending on the ingredient you use.)

Variations

  • Kale Salad - use kale instead of Brussels sprouts, or use both, like this Warm Roasted Vegetable Quinoa Salad.
  • Grain Bowl - serve over rice, quinoa, or farro.
  • Bacon - add in crispy bacon pieces with the rest of the salad ingredients.
Serving a shaved Brussels sprouts salad with roasted chickpeas and lemon tahini.

Equipment

Affiliate links included for equipment recommendations below:

Making Ahead

Feel free to prepare the lemon tahini dressing up to 1 week in advance. The rest of the salad is best served immediately to preserve the textures of the dish.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days. Leftovers can be reheated or enjoyed cold or at room temperature.

Top Tip

For the best texture, make sure your chickpeas are completely dry before roasting. Pat them with a clean towel to remove excess moisture, and don’t overcrowd the pan—this helps them crisp up instead of steaming.

FAQ

How long do shaved Brussels sprouts last?

Once cut, shaved Brussels sprouts will keep in the fridge for about 3 days.

Looking for more quick and easy recipes? Try these:

Pairing

These are my favorite dishes to serve with a shaved Brussels sprouts salad:

📖 Recipe

Brussels sprouts salad with roasted chickpeas ad tahini dressing.

Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Dressing

Stephanie McKercher, RDN
This Shaved Brussels Sprouts Salad is packed with flavor, texture, and nutrients to keep you feeling full and satisfied. Crispy spiced chickpeas add protein and crunch, while dried cranberries (or dried cherries) and walnuts bring the perfect balance of sweetness and nuttiness. Toss it all with a lemon tahini dressing, and you’ve got a salad that’s hearty enough to be a meal on its own. This salad is a must-try if you’re looking for a balanced and satisfying 30-minute meal that works equally well as a make-ahead lunch or satisfying weeknight dinner. Smaller servings make a fantastic side dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch, Salad, Side Dish
Cuisine gluten-free, vegan, vegetarian
Servings 4 people
Calories 471 kcal

Equipment

  • rimmed baking sheet

Ingredients
  

Roasted Chickpeas:

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

Lemon Tahini Dressing:

  • ¼ cup tahini
  • 1 clove garlic grated or minced
  • 1 teaspoon grated lemon peel (optional)
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup (optional, see note 1)
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon pepper

Shaved Brussels Sprouts Salad:

  • 3 tablespoons olive oil or as needed to coat the pan
  • 5 cups shaved Brussels sprouts (12-ounce bag, see note 2)
  • ⅛ teaspoon salt or to taste
  • ⅛ teaspoon pepper or to taste
  • ½ cup dried cranberries or dried cherries
  • ¼ cup chopped walnuts (see note 3)

Instructions
 

Roast the chickpeas:

  • Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or a silicone baking mat. Dry chickpeas with a clean kitchen towel or paper towel and transfer to a bowl. Stir in ground coriander, olive oil, salt, and pepper.
  • Spread chickpeas in a single layer on the baking sheet and transfer to the oven. Bake for 20 minutes, or until golden brown. Remove from oven and set aside.

Make the dressing:

  • In the meantime, prepare the dressing, Whisk tahini, garlic, lemon peel (if using), lemon juice, honey or maple syrup (if using), salt, and pepper.
  • If dressing is too thick, stir in 1 tablespoon of water. Repeat as needed until desired consistency is achieved. (The exact amount of water varies depending on the texture of your tahini. I typically use 2 tablespoons.)

Prepare the salad:

  • Heat olive oil in a large skillet over medium heat. Stir in Brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges.
  • Transfer cooked Brussels sprouts to a large bowl and stir in dried cranberries (or dried cherries) and walnuts. Pour about half of the dressing over the salad and gently toss until the mixture is evenly coated. Stir in more dressing as needed until desired consistency is reached.
  • Transfer Brussels sprouts mixture to a serving dish. Spoon roasted chickpeas on top. Drizzle any remaining dressing on top if desired. Enjoy!

Notes

  1. Vegan: use maple syrup instead of honey or omit the sweetener.
  2. To cut shaved Brussels sprouts: trim the stem ends and remove any wilted outer leaves. Then, use a sharp knife to slice the Brussels sprouts crosswise (them from top to bottom) into thin pieces. You can also use a mandoline or food processor with a slicing attachment for quick prep.
  3. Nut-free: substitute sunflower seeds or pumpkin seeds for the walnuts.
  4. Storage: Store leftovers in an airtight container and refrigerate for up to 3 days.

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26 Comments

  1. 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

  2. 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

    1. 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. 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

  6. 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

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

      Reply

  7. 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

    1. 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

  12. 5 stars
    This was INCREDIBLE! Just shared the recipe (gave you credit) on my blog. Thanks so much for sharing this!

    Reply