This flavorful Brussels Sprouts Salad with Apples and Chickpeas is a perfect holiday side dish that is fully gluten free and dairy free.
Thanksgiving is a big deal in our household because we are a foodie family, so we love creating and trying new recipes every holiday season. We rarely make the same thing twice! As a food blogger, I try to develop 1-2 new side dishes for the holiday season (desserts are my real speciality) and this year I knew I wanted to create some sides that were filling enough that they would be a good addition to the table for those who may not eat meat.
If you are on the hunt for Thanksgiving and holiday side dishes, then add this recipe to the list! Brussels sprouts and apples are a classic salad combo, but we are taking it up a notch by using a mix of roasted and raw Brussels sprouts, plus adding some roasted chickpeas for crunch and protein. Everything is tossed in a simple honey mustard vinaigrette to pull it all together.
Brussels Sprouts Salad with Apples and Chickpeas FAQ
Brussels Sprouts
We are using two types of Brussels sprouts in this recipe- roasted and raw. This gives the salad more texture and flavor. It’s like a roasted vegetable salad, but the lettuce is the raw Brussels.
Chickpeas
I added chickpeas to this salad for flavor, texture, and protein. This salad makes a great vegetarian option at the holidays for those who may not eat meat. The crunchy, salty chickpeas are a higher protein addition versus adding nuts. Of course, if you don’t like chickpeas, adding some roasted walnuts would be lovely!
The Dressing
This Brussels sprout salad calls for a honey-mustard vinaigrette. If you’re vegan, you can totally replace the honey with maple syrup! The dressing is very easy to make, you just combine all the ingredients in a bowl and whisk together.
How to store this Brussels sprouts salad
This salad tastes best fresh and if you are serving it for a dinner party or holiday dinner, make it as close to eating time as possible! If you have leftovers, you can keep them stored in an airtight container in the fridge for up to 5 days. The chickpeas won’t stay as crispy, but it will still be delicious.
More holiday side dishes
Pumpkin Seed Pesto Butternut Squash
Cinnamon and Ginger Roasted Carrots
Brussels Sprout Salad with Apples and Chickpeas
Ingredients
Salad
- 1.5 lbs Brussels sprouts, divided
- 1 Apple, diced
- 1 can Chickpeas, rinsed and drained
- 2 Tbsp Olive oil, divided
- Salt
Dressing
- 1/4 cup Olive oil
- 2 Tbsp Mustard
- 2 Tbsp Balsamic vinegar
- 2 tsp Apple cider vinegar or juice of half a lemon
- 1 Tbsp Honey
- 1/4 tsp Salt
- 1/8 tsp Pepper
Instructions
- Preheat oven to 425F.
- Take 2/3 of the Brussels and de-stem and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in 2 Tbsp of olive oil and 1/2-1 tsp of salt so everything is covered.
- Pour the Brussels and chickpeas onto a parchment lined baking sheet, making sure the Brussels are cut side down.
- Roast for 35-45 minutes, until Brussels are cooked and crispy on the edges and chickpeas are crispy.
- While the Brussels roast, chop the apple, other Brussels, and make the dressing.
- To cut the other 1/3 of Brussels, de-stem them and then finely slice into ribbons. Set aside.
- To make the dressing, combine all the ingredients in a bowl or cup and whisk thoroughly to combine.
- When Brussels are done, let cool for 10 minutes before tossing with the apple and dressing.
- Serve immediately.
