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Spicy Chickpeas and Brussels Sprouts Salad Recipe

★★★★★

4.6 from 85 reviews
  • Author: Hailey
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A vibrant and nourishing Spicy Chickpeas and Brussels Salad featuring roasted chickpeas with bold spices, fresh Brussels sprouts, crisp Granny Smith apple, baby spinach, tangy Parmesan, pine nuts, golden raisins, and hard-boiled eggs, all brought together with a zesty lemon and mustard vinaigrette. Perfect as a hearty lunch or a flavorful side dish.

Ingredients

Scale

Roasted Chickpeas

  • 1 can Chickpeas
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Chili Powder
  • 1/2 teaspoon Crushed Red Pepper Flakes

Salad

  • 2 1/2 cup Brussels Sprouts
  • 1 Granny Smith Apple
  • 2 cup Fresh Baby Spinach
  • 1/4 cup Golden Raisins
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Pine Nuts
  • 4 Hard-Boiled Eggs

Dressing

  • 2 tablespoon White Wine Vinegar
  • 1 Lemon (juice)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Dry Mustard

Instructions

  1. Preheat Oven: Preheat the oven to 430 degrees F (220 degrees C) and line a large baking sheet with parchment paper to prepare for roasting the chickpeas.
  2. Prepare Chickpeas: Open and drain the can of chickpeas using a strainer, then pat them dry with a kitchen towel to remove excess moisture.
  3. Season Chickpeas: Spread the dried chickpeas evenly on the prepared baking sheet and drizzle them with 1 tablespoon of olive oil. Sprinkle generously with 1/4 teaspoon sea salt, 1/2 teaspoon paprika, 1/4 teaspoon chili powder, and 1/2 teaspoon crushed red pepper flakes. Toss to coat them evenly.
  4. Roast Chickpeas: Bake the seasoned chickpeas for 20 minutes until they turn crispy and fragrant. Remove from oven and let cool.
  5. Prepare Vegetables and Fruit: Slice the Brussels sprouts and the Granny Smith apple thinly using a vegetable slicer for even texture and ease of eating.
  6. Assemble Salad: In a large bowl, combine the roasted chickpeas, sliced Brussels sprouts, baby spinach, sliced apples, golden raisins, parmesan cheese, and pine nuts. Toss gently to mix all ingredients well.
  7. Make Dressing: In a small jar, combine 2 tablespoons white wine vinegar, juice of 1 lemon, 1 tablespoon Dijon mustard, and 1 tablespoon dry mustard. Close the jar and shake vigorously until the dressing is emulsified. Optionally, season with salt and pepper to taste.
  8. Add Eggs: Cut the hard-boiled eggs into halves or quarters and gently fold them into the salad to add protein and richness.
  9. Toss with Dressing: Just before serving, drizzle the lemon mustard dressing over the salad and toss lightly to coat everything evenly. Serve immediately for the best texture and flavor.

Notes

  • Ensure chickpeas are well dried before roasting for maximum crispiness.
  • Adjust the chili powder and crushed red pepper flakes to your preferred spice level.
  • The salad is best served fresh to maintain the crisp texture of Brussels sprouts and apples.
  • Hard-boiled eggs add protein and creaminess but can be omitted for a vegan version.
  • Store leftover dressing separately to keep the salad from becoming soggy.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Keywords: Spicy Chickpeas Salad, Brussels Sprouts Salad, Roasted Chickpeas, Healthy Salad, Easy Vegetarian Recipe, Lemon Mustard Dressing

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Find it online: https://letscookitnow.com/spicy-chickpeas-and-brussels-sprouts-salad-recipe/