Introduction
Imagine a salad that’s not just a side dish, but the star of your dinner table. Crisp, vibrant, and packed with flavor in every single bite—that’s our Brussel Sprout And Chickpea Salad! Forget everything you thought you knew about boring salads. This one is a powerhouse of texture and taste, combining the earthy crunch of fresh Brussels sprouts with the satisfying, protein-rich chew of chickpeas. Here’s a fun fact: Did you know that shredding Brussels sprouts instead of roasting them completely transforms their personality? They become sweet, tender, and incredibly versatile.
This recipe is my absolute go-to for busy weeknights because it comes together in under 30 minutes, requires zero cooking (if you use canned chickpeas!), and is a guaranteed hit with both kids and adults. It’s the perfect balance of healthy and hearty, making it an ideal lunch or light dinner. If you loved our popular Kale and Quinoa Power Bowl, you’re going to adore this equally nutritious but even quicker alternative. So, grab your sharpest knife (or a food processor!) and get ready to fall in love with a salad that’s as easy to make as it is delicious to eat.
What is Brussel Sprout And Chickpea Salad?
Brussel Sprout And Chickpea Salad—say that three times fast! But seriously, what’s in a name? Is it a salad that’s secretly a main course? A crunchy masterpiece masquerading as a simple side? Whatever you call it, one thing’s for sure: it’s a match made in culinary heaven. I like to think it was invented on a crisp autumn day by someone who looked at a pile of sturdy Brussels sprouts and a can of humble chickpeas and thought, “Why not?” After all, as the old saying goes, “the way to a man’s heart is through his stomach,” but I’d argue it’s also the way to a busy parent’s sanity and a health-conscious foodie’s soul. So, are you ready to give this fantastically named, even more fantastically tasting dish a whirl? Let’s get chopping!
Why You’ll Love This Brussel Sprout And Chickpea Salad
You’re going to fall head over heels for this salad, and here’s why. First, its main highlight is its incredible versatility and texture. The shaved Brussels sprouts offer a fresh, crisp base that’s miles away from the soggy salads of yesteryear, while the chickpeas add a wonderful, toothsome bite and a hefty dose of plant-based protein 11. Second, it’s a serious cost-saver. Canned chickpeas and a bag of Brussels sprouts are pantry and produce staples that won’t break the bank, making this a far more economical choice than ordering takeout or buying pre-made salads. Finally, the flavorful toppings are where you can truly make it your own. A zesty lemon-tahini or a sweet-and-tangy maple-Dijon dressing (more on that soon!) ties everything together, and you can add toasted nuts, dried cranberries, or crumbled feta for extra pizzazz. If you enjoyed our Roasted Sweet Potato and Black Bean Bowl, you’ll appreciate how this salad offers a similar satisfying, healthy profile but in a refreshing, no-cook format. Ready to create your new favorite meal? Let’s do this!
How to Make Brussel Sprout And Chickpea Salad
Quick Overview
This recipe is the epitome of simple elegance. With no cooking required (just some slicing and whisking!), you can have a restaurant-quality, nutrient-dense salad on the table in about 20 minutes. The magic lies in the contrast between the raw, crisp sprouts and the soft chickpeas, all brought together by a creamy, flavorful dressing that makes every bite irresistible.
Key Ingredients for Brussel Sprout And Chickpea Salad
(Imagine a bright, overhead photo of all these ingredients neatly arranged in small bowls)
- 1 lb (about 4 cups) Brussels sprouts, trimmed and thinly shaved or shredded
- 1 (15-oz) can chickpeas, rinsed and drained well
- 1/3 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper to taste
- Optional Add-ins: 1/4 cup toasted sliced almonds or walnuts, 1/4 cup dried cranberries, 1/4 cup crumbled feta cheese
Step-by-Step Instructions
- Prep the Sprouts: Remove any tough outer leaves from your Brussels sprouts. Trim off the woody stem end. Using a sharp chef’s knife, thinly slice the sprouts crosswise into shreds. For an even easier method, you can use the slicing blade of a food processor. Place the shredded sprouts in a large serving bowl.
- Prep the Chickpeas: Give your canned chickpeas a good rinse under cold water to remove excess sodium and the starchy liquid. Drain them very well in a colander, shaking out any excess water. This helps keep your salad from getting soggy. Add the chickpeas to the bowl with the sprouts.
- Make the Dressing: In a small jar or bowl, combine the olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic (if using). Season with a generous pinch of salt and a few grinds of black pepper. Whisk or shake vigorously until the dressing is fully emulsified and creamy.
- Assemble & Serve: Pour the desired amount of dressing over the sprouts and chickpeas. Start with about half, toss everything together, and then add more if needed. The sprouts will soften slightly as they sit in the dressing, so don’t overdress it right away. If you’re using any optional add-ins like nuts, cranberries, or cheese, toss them in now. Serve immediately for the crispest texture, or let it sit for 10-15 minutes to allow the flavors to meld.
What to Serve Brussel Sprout And Chickpea Salad With
This salad is hearty enough to stand alone as a light lunch, but it also pairs beautifully with a variety of mains. For a complete dinner, serve it alongside grilled salmon, roasted chicken breasts, or a simple baked sweet potato. It’s also a fantastic side dish for a holiday spread or a casual weeknight meal with crusty bread. For a drink, a crisp white wine like Sauvignon Blanc or a sparkling water with a squeeze of lemon complements its bright flavors perfectly.
Top Tips for Perfecting Brussel Sprout And Chickpea Salad
- Shred Smart: The key to a great texture is thin, even shreds. A food processor is a huge time-saver here.
- Dry Chickpeas: Don’t skip the step of draining and drying your chickpeas thoroughly. Wet chickpeas will water down your dressing.
- Dressing Flexibility: The maple-Dijon dressing is a winner, but feel free to experiment. A creamy tahini-lemon dressing 21 or a simple balsamic vinaigrette would also be fantastic.
- Make-Ahead Friendly: You can shred the sprouts and make the dressing up to a day in advance. Store them separately in the fridge and combine just before serving to maintain maximum crunch.
- Boost the Protein: For an even more substantial meal, add a can of tuna, some grilled shrimp, or a sliced hard-boiled egg on top.
Storing and Reheating Tips
This salad is best enjoyed fresh but holds up surprisingly well. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The Brussels sprouts will soften over time as they absorb the dressing, which some people actually prefer! There’s no need to reheat this salad—it’s meant to be served cold or at room temperature. Freezing is not recommended, as the sprouts will become mushy upon thawing.
