In a bustling kitchen, the aroma of roasted Brussels sprouts mingles with the zesty scent of charred lemons—it’s a symphony of flavors that instantly brightens my day. Today, I’m thrilled to share my Shredded Sprout & Crispy Chickpea Salad, a dish that effortlessly combines earthy comfort and refreshing brightness. Perfect for lunch, it boasts quick prep and nutrient-rich ingredients that will leave you feeling revitalized. With crunchy chickpeas and a tangy dressing that dances on your palate, this salad transforms ordinary ingredients into something extraordinary. Whether you’re seeking a light meal or a dazzling side dish to impress your guests, this recipe is here to inspire. Are you ready to discover a vibrant way to elevate your salads?

Why is this salad a must-try?

Vibrant, Fresh Ingredients: This salad showcases nourishing Brussels sprouts and crispy chickpeas, making it a nutrient-packed choice.

Quick and Easy: With a simple prep time and just a few quick steps, you’ll have a delightful meal ready in no time.

Zesty Charred Flavor: The charred lemon dressing elevates the salad, balancing sweetness and tang—perfect for brightening any lunch!

Fan-Approved: Ideal for both vegetarians and omnivores, this dish is sure to win over any crowd, making it an excellent choice for gatherings.

For those looking to diversify their salad repertoire, consider this Cheddar Sour Salad as a complementary side option!

Shredded Sprout & Crispy Chickpea Salad Ingredients

For the Salad

Brussels sprouts – 650 g, trimmed & thinly sliced; fresh sprouts ensure the best crunch and flavor.
Chickpeas – 400 g can, drained & rinsed; a great protein source that adds heartiness.
Panko breadcrumbs – 25 g; these create that irresistible crispiness. Substitute regular breadcrumbs for a different texture.
Pine nuts – 15 g; they add a rich, buttery essence, but walnuts or almonds work just as well.
Salt & freshly ground black pepper – fundamental for enhancing the dish’s flavors.
Extra-virgin olive oil – used for roasting and in the dressing; a high-quality oil makes a noticeable difference.

For the Dressing

Unwaxed lemon – 1, sliced; the star ingredient that gives the salad a bright, zesty kick—remember to wash if unwaxed lemons aren’t available.
Maple syrup – 1 tbsp; adds a hint of sweetness to balance the acidic notes. You can swap it for honey if preferred.
Garlic clove – 1, minced; it imparts aromatic depth. If you’re in a pinch, garlic powder can substitute nicely.
Wholegrain mustard – 1 tsp; offers a delicious tanginess that rounds out the dressing; Dijon mustard is a fantastic alternative.

For Serving

Fresh herbs (optional) – a sprinkle of parsley or cilantro brings a fresh finish to the dish. These optional toppings add an extra layer of flavor!

Dive into this Shredded Sprout & Crispy Chickpea Salad and enjoy the delightful textural contrasts paired with the invigorating dressing!

Step‑by‑Step Instructions for SHREDDED SPROUT & CHARRED LEMON SALAD

Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (fan-assisted) or 425°F. This high temperature is crucial as it helps to caramelize the Brussels sprouts, enhancing their nutty flavor. Make sure to gather your baking trays, as you’ll be using them shortly to roast the veggies and chickpeas to a perfect golden-brown.

Step 2: Roast the Brussels Sprouts
In a large bowl, mix the sliced Brussels sprouts with a generous drizzle of extra-virgin olive oil and a sprinkle of salt. Spread the seasoned sprouts evenly on a baking tray and roast in the preheated oven for 20-25 minutes, stirring halfway through. They’ll be ready when they’re tender and beautifully golden.

Step 3: Prepare the Chickpeas
While the Brussels sprouts roast, pat the drained chickpeas dry using a clean kitchen towel to ensure crispiness. Toss the chickpeas in olive oil, salt, and pepper, then spread them on a separate baking tray. Roast in the oven for about 20-25 minutes, or until they turn a lovely golden color and are crunchy to the bite.

Step 4: Char the Lemon for the Dressing
In a frying pan over medium heat, add a splash of olive oil and heat until shimmering. Add the sliced lemon and char for 2-3 minutes on each side until caramelized and fragrant. Once charred, remove from the heat, chop finely, and set aside to cool as you prepare the dressing.

Step 5: Whisk the Dressing Ingredients
In a mixing bowl, combine the finely chopped charred lemon, maple syrup, minced garlic, wholegrain mustard, and a pinch of salt and pepper. Slowly drizzle in some extra-virgin olive oil while whisking continuously until the dressing is smooth and well blended. Adjust seasoning to taste.

Step 6: Toast the Toppings
In a clean, dry pan over low to medium heat, toast the panko breadcrumbs and pine nuts together. Stir frequently for about 2-3 minutes until the breadcrumbs are golden and the nuts are fragrant. This adds a delightful crunch to the finished salad.

Step 7: Assemble the Salad
In a large serving bowl, combine the roasted Brussels sprouts with half of the roasted chickpeas, and pour the dressing over the top. Toss gently until everything is well coated.

Step 8: Serve and Enjoy
Finally, top the salad with the remaining chickpeas and sprinkle the toasted panko breadcrumbs and pine nuts over everything for an extra crunch. Serve immediately for a fresh and vibrant SHREDDED SPROUT & CHARRED LEMON SALAD that promises to brighten your meal!

Shredded Sprout & Crispy Chickpea Salad Variations

Feel free to get creative with this delicious salad, adding your own twists to elevate the flavors and textures!

Nut-Free: Omit the pine nuts and substitute with sunflower seeds for a crunchy yet nut-free alternative. These seeds add a delightful crunch without the allergens.
Dairy-Filled Delight: Crumble in some feta cheese or goat cheese for a creamy texture that complements the freshness of the salad. The tanginess will beautifully marry with the zesty lemon dressing.
Roasted Sweet Potato: Toss in some cubed roasted sweet potatoes for a touch of sweetness and a hearty twist. They add a vibrant color while enhancing the salad’s overall flavor profile.
Protein Boost: Add cooked lentils or cannellini beans for extra protein and heartiness. Not only do they make the dish more filling, but they also enrich the nutrient content of your meal.
Extra Crunch: If you’re craving more texture, consider including toasted quinoa. It brings a slight nutty flavor and an appealing crunch to your vibrant salad.
Herbaceous Touch: Brighten up the dish with a handful of fresh herbs like basil, cilantro, or parsley. These herbs add a refreshing note and enhance the color of the salad.
Spicy Kick: Crave some heat? Incorporate red pepper flakes or sliced jalapeños into the salad. They’ll add an exciting zing that will awaken your taste buds.
Citrus Medley: For an added zest, mix in some orange or grapefruit segments. The sweet citrus flavor pairs perfectly with the tangy lemon, creating a delightful explosion of flavors.

By playing around with these suggestions, you can craft your signature version of this flavorful salad! Speaking of versatility, why not check out my delicious Costco Chicken Salad for another delightful meal idea?

Make Ahead Options

Preparing the Shredded Sprout & Crispy Chickpea Salad in advance is a fantastic way to save time during busy weeks! You can roast the Brussels sprouts and chickpeas up to 24 hours before serving; simply let them cool completely before refrigerating in airtight containers. For the charred lemon dressing, blend the ingredients and store it separately in the fridge for up to 3 days to maintain its vibrant flavor. When you’re ready to enjoy the salad, mix the roasted sprouts and chickpeas with the dressing, then top with panko breadcrumbs and pine nuts just before serving to keep everything crisp and delicious. This simple prep ensures you’ll always have a fresh, nutritious meal waiting!

Storage Tips for Shredded Sprout & Crispy Chickpea Salad

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until you’re ready to serve to maintain optimal crispness.
Freezer: While it’s best enjoyed fresh, you can freeze the roasted Brussels sprouts and chickpeas for up to 2 months. Thaw in the fridge before serving, but note that the texture may change.
Reheating: Reheat roasted Brussels sprouts and chickpeas in the oven at 180°C (350°F) for about 10-15 minutes or until warmed through. Enjoy a refreshing shredded sprout & crispy chickpea salad for lunch or dinner!
Make-ahead: Prepare the salad components in advance but mix them together just before serving for the freshest experience.

What to Serve with Shredded Sprout & Crispy Chickpea Salad

This delicious salad is just the start of a wholesome meal that marries textures and flavors beautifully.

Crusty Bread: Perfect for mopping up any leftover dressing, a warm loaf adds comforting heartiness alongside the fresh salad.
Grilled Chicken Tenders: Juicy and savory, they complement the dish’s lightness while providing satisfying protein that appeals to everyone.
Citrus Quinoa Bowl: Light and zesty, this alternative grain dish pairs well, adding a lovely nuttiness that enhances the overall meal.
Roasted Sweet Potatoes: Their natural sweetness pairs excellently with the salad’s crispy chickpeas, providing a delightful contrast in taste and texture.
Lemonade Spritzer: A refreshing drink with a hint of fizz brings out the zesty flavors of the charred lemon in the salad, perfect for warm days.
Fresh Herb Couscous: An aromatic side that elevates your meal with fragrant herbs, offering a great base to soak up the vibrant dressing.

For a sweet finish, consider serving slices of Almond Cake, whose nutty flavors echo the pine nuts in the salad, making for a harmonious end to your delightful feast!

Expert Tips for Shredded Sprout Salad

Roasting Attention: Keep a close eye on the chickpeas and breadcrumbs while roasting to prevent them from burning. They can turn crispy quickly, so a couple of minutes make all the difference.
Lemon Selection: Opt for unwaxed lemons for a fuller flavor in your dressing. If you can’t find them, ensure to scrub regular lemons well to remove any residue.
Dress to Taste: Adjust the sweetness of your dressing based on your preference. Don’t hesitate to add a bit more maple syrup or honey if you prefer a sweeter touch in your shredded sprout & charred lemon salad.
Texture Matters: For the crispiest results, pat the chickpeas completely dry before roasting. Moisture is their enemy when achieving that delightful crunch!
Creative Variations: Feel free to play around with toppings! Adding cheese or roasted sweet potatoes can elevate your salad and introduce new dimensions to the flavors.
Storage Strategy: This salad stays fresh in the fridge for up to three days. Perfect for meal prepping and enjoying a nutrient-rich lunch throughout the week!

Shredded Sprout & Crispy Chickpea Salad Recipe FAQs

How do I choose fresh Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for firm, compact sprouts that are bright green without dark spots or yellowing. They should have a fresh, earthy scent. If they’re loose or have a wilted appearance, they’re past their prime. For the best texture and flavor, choose smaller sprouts, as they tend to be sweeter.

What is the best way to store leftovers?
Very! Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresh, I recommend keeping the dressing separate until you’re ready to serve. If the salad appears dry after a day, drizzle a little extra olive oil or lemon juice on top to liven it up.

Can I freeze the salad components?
Absolutely! You can freeze the roasted Brussels sprouts and chickpeas for up to 2 months. To do this, allow them to cool completely, then place them in a freezer-safe container. When you’re ready to enjoy, thaw them in the fridge overnight, and remember that the texture may change slightly after freezing.

I find my chickpeas are not crispy enough. What can I do?
The most common issue with chickpeas not getting crispy is the moisture. Before roasting, ensure they are thoroughly dried by patting them down with a clean kitchen towel. Additionally, after drenching in oil and seasoning, roast them in a single layer on a baking sheet to ensure even cooking. You can also try increasing the roasting temperature to 220°C (450°F) for the last few minutes.

Are there any allergy considerations for this salad?
Absolutely! This salad is inherently vegetarian and can easily accommodate gluten-free diets by substituting panko breadcrumbs with gluten-free breadcrumbs or toasted oats. If you have a nut allergy, you can leave out the pine nuts, and if you’re concerned about allergies to chickpeas, feel free to substitute them with cooked lentils or another legume of your choice. Always check ingredient labels to be sure they are safe!

How can I elevate the flavor of the dressing?
Great question! For a more robust flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the dressing for an unexpected kick. You can also incorporate fresh herbs like chopped parsley or thyme for added brightness. Experimenting with different values will make your Shredded Sprout & Crispy Chickpea Salad truly unique!