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Roasted Brussels Sprouts and Chickpea Salad with sweet potatoes, feta cheese, and pomegranate seeds in a white plate on wooden table.

Roasted Brussels Sprouts and Chickpea Salad

Pilar Jimenez
This delicious salad is a savory combination of roasted Brussels sprouts and chickpeas, topped with a tangy vinaigrette. It's sure to impress at your next gathering!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 4

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!