Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini
Ingredients
Chickpeas
-
1
can (15-ounce)
chickpeas, drained and rinsed
-
1
tablespoon
ground coriander
-
1
tablespoon
grapeseed oil
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Lemon Tahini Dressing
-
¼
cup
tahini
-
1
tablespoon
grated lemon peel
-
2
tablespoons
lemon juice
-
1
teaspoon
honey or maple syrup
-
Salt and pepper
-
1-2
tablespoons
water
Shaved Brussels Sprouts Salad
-
3
tablespoons
grapeseed oil or as needed
-
5
cups
shaved Brussels sprouts (12-ounce bag)
-
Salt and pepper
-
½
cup
dry cherries or cranberries
-
¼
cup
sunflower seeds, toasted if desired
Instructions
- Preheat the oven to 400°F and prepare the chickpeas by drying them and mixing with oil and spices, then roast for 20 minutes.
- While the chickpeas are roasting, whisk together tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper, adding water until the desired consistency is reached.
- Heat grapeseed oil in a skillet, add the shaved Brussels sprouts, and cook for about 8 minutes until browned on the edges.
- In a large bowl, combine the cooked Brussels sprouts with dry cherries and sunflower seeds, then add half of the lemon tahini dressing and toss to coat.
- Transfer the mixture to a serving dish, top with roasted chickpeas, and drizzle with the remaining tahini dressing.
Nutrition Facts (estimated)
Servings
4
Calories
471
Total fat
28.4g
Total carbohydrates
47.6g
Total protein
12.7g
Sodium
907.2mg
Cholesterol
0mg
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