Brussels Sprouts Salad With Crispy Chickpeas

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Photo by Iain Bagwell
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 13 g
    • Sat Fat 1.5 g
    • Cholesterol 0 mg
    • Sodium 670 mg
    • Protein 12 g
    • Carbohydrate 46 g
    • Sugar 7 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 83 mg

Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.

Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.

Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.

Ingredients

  1. Check 1 (14.5 ounce) can chickpeas, drained and rinsed
  2. Check 2 tablespoons olive oil, divided
  3. Check 1 teaspoon za’atar spice
  4. Check 1 garlic clove, minced
  5. Check 1 pound Brussels sprouts, trimmed and sliced
  6. Check teaspoons lemon zest
  7. Check 4 tablespoons lemon juice, divided
  8. Check 2 whole wheat pitas, sliced into wedges
  9. Check 2 tablespoons tahini paste
  10. Check 1 teaspoon honey
  11. Check ½ teaspoon kosher salt
  12. Check Italian parsley, for garnish (optional)

Directions

  1. Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.
  2. Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.
  3. Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.
  4. Make the dressing: Whisk together tahini, remaining lemon juice, honey and salt until smooth.
  5. Stir dressing into Brussels sprouts and top with chickpeas. Serve with pita and garnish with parsley, if desired.