Hola, it’s Pilar here! Are you ready for a flavorful and healthy salad recipe that will make your taste buds dance? Let me introduce you to Roasted Brussels Sprouts and Chickpea Salad. This dish has everything you need in a salad – a variety of textures, bold flavors, and lots of nutrients. Plus, it’s super easy to make and perfect for meal prep. You’re going to love it!
Pilar was born and raised in a small village in the mountains of Spain. She grew up surrounded by farms and fresh produce, which sparked her passion for cooking and healthy eating. When she’s not in the kitchen, Pilar enjoys hiking and yoga. She currently lives in the United States with her husband and two dogs.
Pilar Jimenez currently resides in the United States and grew up in Spain.
I come from a small village in the mountains of Spain where fresh produce was a way of life. We grew everything from tomatoes and peppers to olives and almonds. As a child, I spent many afternoons in the kitchen with my grandmother, learning traditional recipes and cooking techniques. Now, as an adult living in the United States, I strive to recreate those memories in my own kitchen. This recipe for Roasted Brussels Sprouts and Chickpea Salad is a nod to my Spanish roots, as well as my love for healthy and flavorful meals.
Do you know where Brussels sprouts come from? These little green cabbages are actually native to Belgium, hence the name. They were cultivated in the 16th century and became a popular vegetable in Europe and the United States. Brussels sprouts are low in calories and high in fiber, vitamins, and minerals, making them an excellent addition to any diet. In this salad recipe, we roast Brussels sprouts to bring out their nutty flavor and complement their crunchy texture. Add chickpeas, which are packed with protein and fiber, and you’ve got a winning combination. To finish off the salad, I mix a tangy vinaigrette made with fresh lemon juice, Dijon mustard, and honey. The result is a salad that’s both hearty and refreshing, perfect for any occasion.
What you need
Looking for a delicious and healthy salad that’s packed with flavor? Look no further than this Roasted Brussels Sprouts and Chickpea Salad! This recipe is filled with savory and satisfying ingredients that are sure to impress. Roasted Brussels sprouts add a nutty crunch, while chickpeas provide protein and heartiness. The tangy vinaigrette is made with fresh lemon juice, Dijon mustard, and honey – the perfect balance of sweet and sour. And let’s not forget about the feta cheese and fresh parsley, which add a burst of creamy richness and herbaceous freshness to the mix. The steps are easy to follow: roast the veggies, make the dressing, and combine everything together. I love making this salad for meal prep or for a healthy side dish at dinner parties. Trust me, once you taste this flavorful salad, you’ll never want to eat boring salads again!
Ingredients:
- Brussels sprouts – These roasted Brussels sprouts are the star of the salad. If you’re not a fan, swap them for broccoli or cauliflower.
- Chickpeas – Chickpeas add protein and heartiness to the salad. You can also try swapping them for kidney beans or black beans.
- Red onion – The red onion adds a pop of color and a bit of bite to the salad. If you’re not a fan of raw onion, try using sliced shallots instead.
- Feta cheese – The tangy feta cheese pairs perfectly with the roasted Brussels sprouts and chickpeas. If you’re vegan, swap the cheese for crumbled tofu or nutritional yeast.
- Parsley – Fresh parsley adds a bright, herbaceous flavor to the salad. If you don’t have parsley, try using cilantro or mint instead.
- Lemon – The lemon vinaigrette adds a tangy, acidic punch to the salad. If you don’t have fresh lemons, try using red wine vinegar or apple cider vinegar instead.
- Olive oil – The olive oil helps to create a rich, flavorful dressing for the salad. If you’re out of olive oil, try using avocado oil or canola oil instead.
- Dijon mustard – The Dijon mustard helps to emulsify the dressing and adds a bit of spicy kick. If you don’t have Dijon, try using whole grain mustard or yellow mustard instead.
- Honey – The honey balances out the acidity of the lemon and adds a touch of sweetness. If you’re vegan, swap the honey for agave nectar or maple syrup.
Utensils:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Chef’s knife – Useful for slicing the vegetables.
- Cutting board
- Salad bowl
- Serving utensils
Brussels Sprouts: More Than Just a Controversial Vegetable
I know Brussels sprouts can be a polarizing vegetable – some people love them, while others can’t stand them. But in this recipe, they really shine. Roasting the Brussels sprouts brings out their nutty, savory flavor and gives them a bit of crunch. Plus, they’re packed with vitamins and fiber, so they’re a great addition to any meal. Fun fact: Brussels sprouts were first grown in ancient Rome, and they get their name from the city of Brussels in Belgium, where they were popularized in the 16th century. So if you’re looking to add some international flair to your salad, why not try some Brussels sprouts?
Chickpeas: The Versatile Legume You Need in Your Pantry
Chickpeas are one of my go-to ingredients when I’m cooking – they’re versatile, delicious, and incredibly healthy. In this salad, they add a nice bit of protein and fiber, and they help to make the dish more filling. But chickpeas aren’t just good for salads – they can be used in everything from hummus to soups to stews. They’re also really affordable and shelf-stable, so they’re a great ingredient to keep on hand for last-minute meals. Plus, they’re a staple in many cuisines around the world, from Indian chana masala to Spanish chickpea stew. So if you’re looking to branch out and try something new, why not give chickpeas a try?
What to serve it with?
I love serving Roasted Brussels Sprouts and Chickpea Salad as a side dish to any main course. The salad pairs perfectly with grilled chicken, fish, or tofu. The earthy flavors of the roasted Brussels sprouts and nutty chickpeas complement the lightness of the proteins. I also enjoy serving this salad with a warm slice of crusty bread and a glass of red wine for a cozy and comforting dinner. With all the flavors and textures in this salad, it’s versatile enough to accompany any protein dish and elevate the overall meal. Bon appétit!
Summary
There you have it, friends – my personal take on Roasted Brussels Sprouts and Chickpea Salad. I hope this recipe brings some Spanish-inspired flavors to your kitchen and encourages you to incorporate more healthy and delicious salads into your diet. I’d love to hear your thoughts on this salad. Have you tried it before? What other variations have you experimented with? Let me know in the comments below! And don’t forget to share this recipe with your loved ones. Until next time, happy cooking!
Here’s the recipe:
Roasted Brussels Sprouts and Chickpea Salad
Equipment
- Baking Sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- chef's knife
- cutting board
- Salad bowl
- Serving utensils
Ingredients
- 1 lb Brussels sprouts
- 1 can Chickpeas
- 1 Red onion
- 1/2 cup Feta cheese
- 1/2 cup Parsley
- 1 Lemon
- 1/4 cup Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Honey
Instructions
- Preheat the oven - Preheat your oven to 400°F (200°C).
- Prepare the vegetables - Trim the ends off the Brussels sprouts and cut them in half. Peel and slice the red onion into thin wedges. Place the vegetables on a baking sheet lined with parchment paper.
- Roast the vegetables - Drizzle the vegetables with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until the Brussels sprouts are tender and lightly browned.
- Make the dressing - While the vegetables are roasting, make the dressing. In a small mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
- Assemble the salad - In a large salad bowl, combine the roasted vegetables and chickpeas. Pour the dressing over the top and toss to coat. Add the feta cheese and chopped parsley and toss again.
- Serve and enjoy! - Divide the salad between plates and enjoy immediately. This salad also keeps well in the fridge for a few days, so it's great for meal prep!
