Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Dressing

Brussels sprouts salad with roasted chickpeas ad tahini dressing.

5 from 8 votes

Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini Dressing

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!

Course dinner, lunch, Salad, Side Dish

Cuisine gluten-free, vegan, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 471kcal

Author Stephanie McKercher, RDN

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

Vegan: use maple syrup instead of honey or omit the sweetener.
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.
Nut-free: substitute sunflower seeds or pumpkin seeds for the walnuts.
Storage: Store leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition