Shaved Brussels Sprouts Salad with Crispy Chickpeas

• 1 lb Brussels sprouts, thinly sliced
• 1 15-oz can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted walnuts, chopped
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
2. 2 Meanwhile, in a large bowl, whisk together lemon juice, Dijon mustard, minced garlic, and remaining 1 tbsp olive oil.
3. 3 Add sliced Brussels sprouts to the bowl and toss to coat.
4. 4 Once chickpeas are crispy, let them cool slightly then add to the Brussels sprouts mixture.
5. 5 Stir in Parmesan cheese and toasted walnuts.
6. 6 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add crumbled feta cheese for a tangy twist.
• Substitute sunflower seeds for walnuts if preferred.

Substitutions

• Use tahini in place of Dijon mustard for a nutty flavor.
• Substitute kale for Brussels sprouts if they're out of season.

Pairings

• Grilled salmon
• Warm quinoa pilaf
• Rustic bread

Nutrition

Tips

• For extra crispness, dry chickpeas thoroughly before roasting.
• Toasting the walnuts brings out their nutty flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served chilled or at room temperature.

Freezing: Does not freeze well due to the texture of the sprouts and chickpeas.

Serving Suggestions

• Pair with grilled chicken or a hearty vegetable soup for a complete meal.
• Serve with crusty bread for added texture.

FAQ