Brussels Sprouts Salad Recipe with Crispy Chickpeas
This Brussels sprouts salad recipe with crispy chickpeas is simple perfection. It's a fresh and flavorful side dish that's nutritious and easy to prepare.
Trim stems off Brussels sprouts, remove loose or spotted leaves, and slice very thinly. You can use the slicing blade on a food processor for this step if you want to make it go really quickly. I used a sharp knife. Place shaved 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. Refrigerate for at least 30 minutes if possible.
Sprinkle crispy chickpeas on immediately prior to serving.
Notes
Nutrition information does not include toppings.
This salad will keep for 3-4 days in the fridge, in an airtight container. Add chickpeas right before serving.
Variations: Fruit, dried fruit, cheese, especially freshly grated Parmesan cheese, toasted pine nuts or other types of nuts, shredded kale or spinach, etc. For more, see the Make It Your Own section above.