Dinner

Spicy Chickpeas and Brussels Sprouts Salad Recipe

ByHailey Reed December 17, 2025December 17, 2025

Introduction

This Spicy Chickpeas and Brussels Salad is a vibrant, flavorful dish that combines crispy roasted chickpeas with fresh vegetables and a zesty dressing. Perfect for a light lunch or a side, it balances heat, sweetness, and crunch in every bite.

The image shows a fresh salad on a white plate with a thin silver rim. The salad has several layers: the bottom layer is made up of light green shredded lettuce and fresh spinach leaves, creating a mix of soft and slightly firm textures. On top of this are small round golden-brown chickpeas scattered evenly across the salad. There are also thin pale green slices of cucumber and Brussels sprout leaves adding more texture. The top layer consists of four halved boiled eggs with bright yellow yolks and white edges, arranged neatly in the center. The salad is lightly sprinkled with coarse mustard seeds and some seasoning, giving a speckled look. The plate sits on a white marbled texture surface, surrounded by a halved boiled egg to the upper left, a small bowl of chickpeas in the top left corner, and a packet of pre-cooked peeled eggs on the left side. A silver fork is placed on the top right corner of the image. The whole scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Hard-Boiled Eggs
2 1/2 cups Brussels Sprouts
2 cups Fresh Baby Spinach
1/2 cup Parmesan Cheese
1/4 cup Pine Nuts
1/4 cup Golden Raisins
1 Granny Smith Apple
1 can Chickpeas
1/4 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Sea Salt
1 tablespoon Olive Oil
1 Lemon
2 tablespoons White Wine Vinegar
1 tablespoon Dijon Mustard
1 tablespoon Dry Mustard

Instructions

Step 1: Preheat the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
Step 2: Open and drain the can of chickpeas using a strainer. Pat them dry with a kitchen towel to remove excess moisture.
Step 3: Spread the dried chickpeas evenly on the baking sheet. Drizzle with olive oil and sprinkle with sea salt, paprika, chili powder, and crushed red pepper flakes. Toss to coat well.
Step 4: Bake the chickpeas for 20 minutes until crispy and golden, stirring halfway through for even roasting.
Step 5: While the chickpeas bake, slice the Brussels sprouts and Granny Smith apple thinly using a vegetable slicer or a sharp knife.
Step 6: In a large bowl, combine the roasted chickpeas, sliced Brussels sprouts, fresh baby spinach, apple slices, golden raisins, Parmesan cheese, and pine nuts.
Step 7: In a small jar, combine white wine vinegar, lemon juice, Dijon mustard, and dry mustard. Close the jar and shake vigorously until the dressing is emulsified. Season with salt and pepper if desired.
Step 8: Cut the hard-boiled eggs into halves or quarters and add them to the salad bowl.
Step 9: Just before serving, drizzle the dressing over the salad and toss gently to combine.

Tips & Variations

For extra crunch, toast the pine nuts lightly before adding to the salad.
Swap out Parmesan for feta cheese for a tangier flavor.
Adjust the spice level by reducing or increasing the crushed red pepper flakes.
If you prefer, use kale instead of baby spinach for a heartier green.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted chickpeas briefly in an oven or toaster oven to regain crispiness before adding to the salad. Assemble and dress the salad just before serving to keep it fresh.

How to Serve

A white plate with a thin black rim holds a fresh salad consisting of a base layer of light green shredded lettuce mixed with darker green spinach leaves, scattered with small round orange chickpeas throughout. On top, five halved hard-boiled eggs with bright yellow yolks and white firm whites are placed neatly in the center. The salad is lightly sprinkled with mustard seeds and a hint of seasoning. The plate sits on a white marbled surface with two egg halves and a silver fork nearby, along with a partially visible package of pre-cooked peeled eggs and a small pink bowl filled with chickpeas. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas until tender before roasting. This adds extra time but offers more control over texture.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing separate and add just before eating to prevent the greens from wilting. Roasted chickpeas can be stored separately and reheated as needed.