Introduction
Ever have one of those nights when you want something cozy and comforting but also a little bit fancy—like your taste buds just got invited to a dinner party and forgot to RSVP? That’s exactly the vibe this Brussels sprouts and chickpeas salad brings to the table. It’s the kind of dish that makes you forget you’re eating vegan because it’s packed with bold flavors and a bit of a kick, all wrapped up in a cozy, roasted hug.
Perfect for those busy weeknights when you want to impress yourself without turning your kitchen into a disaster zone.
Think of it as the salad that winks at you, saying, “Yeah, I’m healthy and plant-powered, but I’m also here to party.” So, get ready to fall in love with veggies you might usually side-eye and a dressing that’s basically a maple-tahini love letter with a smoky chipotle twist.
Your dinner game is about to level up—no fancy chef hat required. For a sweet and nutty finish, consider adding maple pecan cookies as a dessert to complement the flavors.
Ingredients
- 500g Brussels sprouts [1.1 lb] (little green gems)
- 1 medium red onion
- 400g can chickpeas [14 oz]
- 1 pomegranate (ruby seeds of joy)
- 1 Tbsp tahini
- 1/2 to 1 chipotle chile
- 1 lemon juice
- 2 Tbsp maple syrup (liquid gold)
- 1 handful fresh parsley leaves (chopped)
- 1 generous handful flaked almonds
- 1 garlic clove (crushed)
- Olive oil
- Salt & pepper
This salad’s ingredients read like a party for your taste buds—crunchy Brussels, zesty lemon, and a cheeky chipotle kick! Adding plant-based ingredients like almonds and chickpeas not only boosts the flavor but also supports a cruelty-free diet.
Whether you’re a seasoned vegan or just veggie-curious, these plant-powered players will have you tossing up some serious flavor with zero fuss.
Ready to impress yourself with some sprout-tacular salad skills?
How to Make It
Alright, let’s plunge into making this Brussels Sprouts, Chickpeas, and Pomegranate Chipotle Salad that’s basically a party in your mouth. Grab your 500 grams of Brussels sprouts and give those little green guys a good trim — snip off the ends and ditch any sad, bruised leaves. Halve them like you mean it.
Then, peel up one medium red onion and slice it nice and thin. Toss the sprouts and onion in a couple of tablespoons of olive oil—don’t be shy here, they like to shine—and spread them out on a baking tray. Pop that tray into a 200°C (or 400°F if you’re on the other side of the pond) oven and roast for about 20 to 25 minutes.
Give everything a good shake or stir at the 15-minute mark so they cook evenly and get all those crispy, caramelized edges that make your taste buds sing.
While your veggies are roasting away, it’s time to whip up the dressing. Mix together a tablespoon of tahini (hello, creamy goodness), the juice of one lemon for that zesty kick, a couple of tablespoons of maple syrup to keep things sweet and sassy, and a crushed garlic clove for just the right punch.
Now, here’s the fun part: finely chop half to one chipotle chile. Yes, it’s smoky and a bit spicy—perfect for that unexpected heat that makes this salad anything but boring. Stir all those flavors together until they’re mingling like old friends at a plant-based party.
Now, when your roasted Brussels sprouts and onions are looking all golden and gorgeous, pull the tray out and toss in your drained 400-gram can of chickpeas. Back into the oven they go for a quick warm-up, just enough to get those chickpeas cozy and slightly roasted.
Meanwhile, seed your pomegranate (brace yourself, it’s a bit messy but worth it) and set those jewel-like arils aside.
When everything’s ready, toss the roasted mix with the chickpeas, sprinkle on a generous handful of flaked almonds for crunch, and scatter those pomegranate seeds like edible confetti. A handful of chopped fresh parsley adds a fresh, herbaceous note to finish things off.
For an even quicker meal, you can rely on canned chickpeas as a convenient, flavorful protein source that requires minimal prep.
Voila! You’ve got yourself a salad that’s vibrant, crunchy, sweet, smoky, and totally vegan fabulous. Dig in and enjoy!
Bonus Tips
- Feeling fancy? Swap flaked almonds for toasted walnuts or pecans and watch your salad go from “meh” to “heck yeah!”
- Don’t be shy with the chipotle—this salad likes it smoky and sassy, but hey, leave it out if your spice tolerance is more “tame kitten” than “fire-breathing dragon.”
- Pro tip: toss in some crunchy kale or spinach for an extra green punch—because who says Brussels sprouts and chickpeas get to have all the fun?
Why You’ll Love It
This salad is basically your taste buds’ new best friend—roasty Brussels sprouts cozy up with chickpeas and a sneaky chipotle kick that’ll make your mouth do a happy dance.
Plus, it’s the kind of dish that doesn’t make you choose between speedy prep and bold flavor—because who’s time for bland?
Whether you’re a vegan newbie or just salad-curious, it’s a vibrant, no-fuss way to get your greens without feeling like you’re munching on lawn clippings.
Trust me, this one’s a plant-based party that even your omnivore pals will crash.
Nutritional Info
These are estimated values for one serving:
Calories: 320
Protein: 12 g
Carbohydrates: 45 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
