Brussels Sprouts Salad Recipe with Crispy Chickpeas
Posted: 01/16/2019
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This Brussels Sprouts Salad Recipe with Crispy Chickpeas is simple perfection. It’s a fresh and flavorful side dish that’s easy to prepare and goes great with fish or chicken.
As promised Monday, this is the Brussels sprouts salad with the ill-fated crispy chickpeas from Monday. It’s one of those recipes that is simple and elegant without being fussy or containing 50 different ingredients. The Brussels sprouts hold up well to the dressing, making it great for easy meal prepping and planning ahead.
I’m still trying to get my life organized after Christmas (umm…our decorations may or may not still be up…can someone please come take them down for me?). Healthy eating is hit-or-miss as usual, but I’m all about balance and moderation, so we’ll just pretend it’s on purpose.
Salads like this make it a little easier, though. It’s easy to make and it keeps well in the fridge for at least a few days, so it’s great to have on hand. It’s also easy to dress up with other ingredients I have in the fridge (chicken, avocado, cheese, etc), so it is helpful when I’m 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, if you need it to be for any reason, this Brussels sprouts salad recipe is dairy-free, gluten-free, vegan, AND nut-free. And you could make it Whole30 compliant and paleo, too, if you want.
Tip: If you’re unsure how to slice the Brussels sprouts, this is a helpful guide. You can also do it in your food processor with the slicer blade.
Make this Brussels Sprouts Salad Recipe your own:
- Dairy-Free: Follow the recipe as written.
- Gluten-Free: Follow the recipe as written. It would also be great with some shredded or chunked Parmesan cheese, or toasted pine nuts.
- Vegan: As written!
- Nut-Free: As written! You’ll love those crispy chickpeas to give you that great crunch that you get with nuts. If you have an air fryer, try making Air Fryer Chickpeas. They turn out so crispy every time!
- Whole30: Skip the chickpeas, use toasted pine nuts. Make sure to choose a compliant Dijon mustard for the dressing.
- Paleo: Again, skip the chickpeas, use toasted pine nuts.
- Make it a hearty meal: Add turkey, chicken, or add more chickpeas. This salad would also be fantastic with diced avocado for a touch of decadent creaminess.
I don’t have a whole lot more to say about this one, guys. It’s a great salad…and you should try it!
Brussels sprout salads
If you love raw Brussels in salads, whether they’re shredded, shaved, or sliced, try:
- Sweet Kale Salad (not just kale in this one, it’s like the bag salad that everyone loves at the store!)
- Kale Quinoa Salad with Walnuts (apparently I like to pair kale and Brussels!)
- Brussels Sprout Salad (this is one of my faves!)
- Brussels Sprouts Salad with Green Apples and Cranberries
- Vegan Quinoa Salad with Brussels Sprouts & Pepitas
- Shaved Brussels Sprouts Salad with Grapes & Parmesan
- Brussels Sprouts with Cranberries and Walnuts (with video)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
side servings
This Brussels Sprouts Salad Recipe with Crispy Chickpeas is simple perfection. It's a fresh and flavorful side dish that's easy to prepare and goes great with fish or chicken.
Ingredients
- 1 pound (16 oz.) fresh Brussels sprouts, trimmed and sliced very thin
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes, more to taste
- 1/2 cup crispy chickpeas
Instructions
- Trim stems off Brussels sprouts, remove loose or spotted leaves, and slice very thinly. You can use a shredded or slicer attachment on a food processor for this step if you want to make it go really quickly. I used a sharp knife. Place Brussels sprouts in a large bowl.
- In a small bowl or measuring cup, whisk together olive oil, lemon juice, shallot, Dijon mustard, salt, and red pepper flakes until combined.
- Pour dressing over salad and toss to combine so that dressing coats all ingredients.
- Sprinkle crispy chickpeas on immediately prior to serving.
Notes
- If you'd like to change up the toppings, try toasted pine nuts or freshly grated Parmesan cheese. Nutrition information does not include toppings.
- This salad will keep for 3-4 days covered in the fridge. Add chickpeas right before serving.
- Try Air Fryer Chickpeas instead of oven roasted chickpeas if you prefer.
Nutrition Information
Calories: 150kcal, Carbohydrates: 12g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 365mg, Potassium: 473mg, Fiber: 5g, Sugar: 3g, Vitamin A: 895IU, Vitamin C: 100mg, Calcium: 53mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Debs says
Yum, this salad was soooo good! I had 5 rather large brussel sprouts from an Imperfect Foods delivery and added spinach to it. Those air fryer chick peas are delicious! Thank you!
Rachel Gurk says
Perfect! So glad you liked the salad, thanks for taking the time to leave a comment!
Neena says
Hi Rachel,
This recipe looks amazing – it makes for an easy, healthy, and delicious side dish. I like the idea of using chick peas as a healthier version of croutons. Thank you so much for referring to my article as well. :-)
Rachel Gurk says
Thanks Neena!
denise says
looks like a great combination
Rachel Gurk says
It really is!