Description
This vibrant, nutrient-dense salad transforms Brussels sprouts into delicate, flavor-absorbing ribbons. Featuring coriander-spiced crispy chickpeas, chewy dried cranberries, and toasted walnuts, this dish is tied together by a luscious, zesty lemon tahini dressing. It is a perfect balance of earthy, sweet, and tangy flavors, making it an ideal hearty main course or a sophisticated side dish for any occasion.
Ingredients
15-ounce can chickpeas, drained and rinsed
1 tablespoon ground coriander
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup creamy tahini
1 clove garlic, minced
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
1/4 teaspoon salt
1/8 teaspoon black pepper
5 cups shaved Brussels sprouts
1/2 cup dried cranberries or dried cherries
1/4 cup chopped walnuts
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, toss the chickpeas with 1 tablespoon olive oil, coriander, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until crispy.
While chickpeas roast, prepare the dressing by whisking tahini, minced garlic, lemon zest, lemon juice, honey or maple syrup, salt, and pepper; add a tablespoon of warm water if needed to reach desired consistency.
In a large bowl, combine the shaved Brussels sprouts with a pinch of salt and pepper.
Add the roasted chickpeas, dried cranberries, and walnuts to the sprouts.
Drizzle the dressing over the salad and toss well to combine all ingredients before serving.
Notes
Ensure sprouts are shaved very thinly using a knife or mandoline to achieve the best texture. If storing for later, keep the dressing separate and add just before serving to maintain the crunch.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Farm-to-Table
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg