Name: Brussels Sprouts Salad Recipe with Crispy Chickpeas
Prep time: 20 min
Total time: 50 min
Ingredients: 16 oz. Brussels sprouts; 3 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons finely minced shallot; 1 tablespoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon red pepper flakes, more to taste; ½ cup crispy roasted chickpeas

Recipe Overview

Why you’ll love it: This Brussels sprouts salad recipe with crispy chickpeas is simple perfection. It’s a fresh and flavorful side dish that’s nutritious, easy to prepare, and versatile. Keep reading for lots of ways to make it your own.

How long it takes: 20 minutes but the salad improves a bit if you refrigerate it for 30 minutes or so.
Equipment you’ll need: sharp knife or food processor, large bowl
Servings: 8

Brussels sprouts salad with crispy chickpeas.

We love roasted Brussels sprouts and have found that roasting them or making them into a salad like this one converts Brussels sprouts haters into fans. My dad, who isn’t normally a fussy eater, always refused Brussels sprouts. Once he had a chance to try them roasted or made into a salad, he changed his tune.

If you’re not a fan of Brussels sprouts yet, give this salad a try. Shredded Brussels sprouts are very much like shredded cabbage so if you enjoy coleslaw, you will probably like this salad.

Simple Brussels Sprouts Salad

Not fussy. This is one of those recipes that is simple and elegant without being fussy or containing 50 different ingredients. You can easily make variations depending on what you like or happen to have on hand. Dress it up with other ingredients like fresh or dried fruit, shaved Parmesan, sliced avocado, toasted pine nuts, or even chicken.

Can be made ahead. The Brussels sprouts hold up well to the dressing so the salad keeps for a few days in the refrigerator, making it perfect for easy meal prepping or quick lunches.

Healthy eating. Salads like this make eating nutritious meals a little easier. It’s a good salad for when you’re trying to be a little more “hit” and a little less “miss” when it comes to staying on track with nutritious, healthy meals. As a bonus, this Brussels sprouts salad recipe is dairy-free, gluten-free, vegan, and nut-free. It’s easy to make it Whole30 compliant and paleo, too, if you want.

Overhead view of brussels sprouts salad with crispy chickpeas.

Roasted Chickpeas

One of the components of this Brussels sprouts salad is crispy roasted chickpeas. Oven roasted crispy chickpeas taste so good on this salad and contrast nicely with the shredded sprouts. Canned chickpeas are super nutritious, adding protein and fiber. They are legumes but have a nutty texture similar to peanuts.

For this recipe, the chickpeas can be roasted ahead of time or while the salad marinates in the refrigerator. You can also make them in an air fryer. For something a little different, try cinnamon roasted chickpeas.

Ingredient Notes

Brussels Sprouts: Look for firm, dark green sprouts that look fresh and crisp. Avoid sprouts that have dark spots or yellowish leaves. You’ll need one pound of Brussels sprouts.
Extra Virgin Olive Oil: Choose a flavorful olive oil for this dressing. If you prefer avocado oil or grapeseed oil, that’s fine too.
Freshly Squeezed Lemon Juice: Fresh lemon gives the dressing a citrusy tang. If you want, zest the lemon before you juice it and add the zest to the dressing too. Limes or oranges are a good alternative.
Minced Shallot: Shallots grow in clusters, much like a garlic bulb. They have a mild onion flavor without being overpowering.
Dijon Mustard: Mustard not only adds flavor, it also aids in emulsifying the dressing. You could substitute a grainy mustard or another mustard of your choice. I wouldn’t recommend plain yellow mustard.
Red Pepper Flakes: These little beauties add just a little bit of zesty heat. Increase the amount for even more peppery bite. Omit them and substitute coarsely ground black pepper if you prefer.
Kosher Salt: Every salad needs a little bit of salt for seasoning. Adjust the amount to your own tastes.

How To Make Brussels Sprouts Salad

Prep Brussels sprouts. Begin by cleaning and trimming the Brussels sprouts. Remove any loose or discolored outer leaves, trim a bit off the stem end, and rinse them well under cold water.

Shred. Next, the Brussels sprouts need to be cut. Shaved, shredded, or sliced: it’s pretty much the same thing. It goes amazingly fast if you use a food processor with the slicing blade but it’s also easy to do if you have a sharp knife or mandolin. Cut them in half vertically, and slice thinly. If you’re unsure how to slice the Brussels sprouts, check out this WikiHow guide.

Make dressing. In a small bowl or liquid measuring cup, whisk together the dressing ingredients until the dressing is smooth and combined.

Combine. Pour the dressing over the Brussels sprouts and stir well. The sliced sprouts should be coated completely with the dressing.

Refrigerate. At this point, you can cover the bowl and store the salad in the refrigerator. You may find that you like the salad even better after it’s had a chance to macerate awhile. It’s much like coleslaw. The shredded Brussels sprouts soften a little bit and absorb some of the dressing.

Roast the chickpeas. Now is a good time to roast the chickpeas.

Serve. Just before serving, top the salad with the crispy chickpeas or any other toppings you prefer.

Recipe Variations

Add cheese. Try shredded or shaved Parmesan cheese, feta cheese, or any kind of cheese you like or happen to have in the fridge.
Add fruit. Chopped apples or firm pears, sliced grapes, blackberries, or oranges go especially well. Dried fruit is good, especially golden raisins or dried cranberries.
Make it Whole30 or paleo: Omit the chickpeas and substitute walnuts, pecans, or almonds that have been toasted. Pine nuts are wonderful too. Be sure to choose a compliant Dijon mustard for the dressing.
Mixed greens. Substitute finely chopped kale, cabbage, or spinach for some of the shredded Brussels sprouts.
Citrus variations: Try freshly squeezed orange juice or lime juice instead of lemon juice. Add the zest, too, if you like.
More add-ins: Diced avocado, sliced chicken, sliced celery or carrots are great and I’m sure you can think of more ideas. Use what you have in your pantry or refrigerator. Keep reading for lots more Brussels sprouts salad recipes.

Storage Tips

Brussels sprouts salad will keep in the refrigerator for at least three days. Store it in an airtight container. Most add-ins should be reserved until just before serving for the best results.

More Brussels Sprouts Salads

Shaved Brussels Sprouts Salad with Grapes & Parmesan

Brussels Sprouts Salad with Apples, Cranberries, and Walnuts

Vegan Quinoa Salad with Brussels Sprouts & Pepitas

Sweet Kale Salad with Dried Cranberries and Poppy Seed Dressing

Recipe