If you think Brussels sprouts are boring, you aren’t eating them right! This Brussels sprout chickpea salad is the side dish that will make you a fan of Brussels sprouts. We combine shaved raw sprouts for crunch, roasted sprouts for caramelized sweetness, crunchy roasted chickpeas, crisp apple, and a tangy honey mustard dressing that pulls it all together. It’s gluten free, dairy free, nut free, and easy to make vegan for a flavorful, texture-packed salad that works as a holiday side dish or an everyday addition to your lunch or dinner.
Thanksgiving is a big deal in our household because we are a foodie family, so we love trying new recipes for every holiday meal. Since the holidays are generally a time of indulgence, it can be hard with food allergies. All the gluten, dairy, and sugar isn't great when you're managing health issues. I wanted to create a delicious and flavorful side that felt special, but was allergy friendly and contained whole food ingredients. That way, my family and I could still enjoy the holidays without getting sick.
Desserts are my real specialty, but I try to develop one or two new sides every holiday season. This year I wanted something hearty enough for the vegetarians at the table. As someone who was vegan in the past, I know how tough the holidays can be and no matter your diet, you should still be able to enjoy them! Brussels sprouts and apples are a classic combo, but using the sprouts two ways plus adding chickpeas for protein turns a “fine, I’ll take a spoonful” side into one everyone will enjoy.
What Makes This Brussels Sprout Chickpea Salad Better
- Allergy friendly: gluten free, dairy free, corn free, nut free, and refined sugar free with a vegan option! This healthy Brussels sprouts salad is perfect to bring to the holiday table as everyone can enjoy it.
- Mix of textures: the key to a good salad is different textures and flavors. This is more than just a shaved raw Brussels sprouts salad! Tender roasted sprouts, fresh shaved ones, plus apples and crispy chickpeas for crunch.
- A dressing that does double duty: the tangy honey mustard dressing balances the sweet apple and earthy sprouts and brings lots of flavor.
- Actually nourishing: this Brussels sprout salad brings fiber and micronutrients from the sprouts, plant-based protein from the chickpeas, and antioxidant-rich polyphenols from the apple. It’s filling enough to work as a main for your meatless guests and wonderful for the holiday season.
- Flavors of fall: this salad is filled with the delicious flavors of fall for a perfect salad option all season long.
Ingredients and Substitutions for Brussels Sprout Chickpea Salad
- Brussels sprouts: use fresh Brussels sprouts, not frozen. Some of them will get roasted and some stay raw. Frozen Brussels get mushy, so avoid for this recipe.
- Apple: your favorite variety of pink or red apple (Honeycrisp, Pink Lady, Fuji, Gala) is best. We want some of that sweetness to balance out the flavor profile of this salad. You can also use pears.
- Chickpeas: one full can of chickpeas gets roasted for a delicious and salty crunch to counteract the sweetness of the crisp apples. For a paleo option without beans, try spicy walnuts or roasted pecans.
- Olive oil: be sure to use a high quality olive oil for the dressing.
- Dijon mustard: although I wouldn't call mustard spicy, it adds a slight kick to the dressing to amp up this fall salad. Double check ingredient labels to make sure it's corn free.
- Balsamic vinegar, apple cider vinegar: these get emulsified with the oil for the dressing. You can use fresh lemon juice instead of ACV, as well.
- Honey: a little bit of honey adds a touch of sweetness to balance the acidity of the salad dressing. Use maple syrup for a vegan option.
- Salt, black pepper
How to Make Brussels Sprout Chickpea Salad
- Preheat oven to 425F. Line two sheet pans with parchment paper.
- Drain, rinse, and pat dry the chickpeas. Toss chickpeas with a drizzle of olive oil and salt and spread in a single layer on one sheet pan.
- De-stem the Brussels sprouts and remove any wilted outer leaves. Cut ⅔ of them in half. Place in a large bowl and toss with olive oil and salt.
- Transfer Brussels sprouts onto the other prepared baking sheet in an even layer, making sure the sprouts are cut side down.
- Add the pans to the upper and lower thirds of the oven, swapping pans halfway through. Roast the sprouts for about 30 minutes, until golden brown and crispy on the edges. You may need to roast the chickpeas for a little longer (35-40 minutes) until they are golden and crispy.
- While the Brussels sprouts roast, chop the apple, shave or slice the sprouts using a sharp knife, mandoline, or food processor, and make the dressing.
- To make the dressing, combine all the ingredients in a small bowl and whisk thoroughly to combine.
- When Brussels sprouts and chickpeas are done roasting, let cool for 10 minutes before tossing with the apple, shaved Brussels sprouts, and dressing in a large mixing bowl.
- Serve warm or at room temperature.
How to Make the Best Brussels Sprout Salad
- Crunchy chickpeas: pat them very dry and don’t crowd the pan, or they steam instead of crisp.
- Avoid soggy sprouts: place in a single layer, cut side down on the baking sheet, with space between them.
- Avoid bitterness: pull the sprouts once they’re deep golden; small ones burn fast.
- Shave Brussels sprouts thin: thick raw slices are tough and chewy.
- Cut the apple last so it doesn’t brown.
Variations and Serving Suggestions
The fun part about this salad is that you can really switch it up and make it your own. Here are some delicious alternatives:
- Add roasted pumpkin seeds or sunflower seeds for a nut free option. Even some candied walnuts or pecans would be delicious!
- Toss in some dried cranberries, currants, or pomegranate seeds for a little bit more sweet flavor.
- If you tolerate dairy, you can add some parmesan cheese or even feta! (No longer dairy free).
- Serve at the holiday table as a side or even as a main dish for the vegetarians/vegans in attendance.
- This salad also tastes great alongside roasted fish or grilled chicken for a weekday meal.
- Turn this salad into grain bowls by serving over rice or quinoa.
Make Ahead and Storage
This salad tastes best fresh, so if you’re serving it at a dinner party or holiday meal, assemble it close to serving time.
To make ahead:
- Shave sprouts and make dressing up to 2 days ahead.
- Roast sprouts and chickpeas up to a day ahead. If chickpeas get soft, re-crisp at 425°F for 5–8 minutes.
- Cut the apple last.
- Bring any refrigerated ingredients to room temperature before dressing and serving. Re-whisk the dressing after refrigerating, since olive oil firms up when cold.
Storage:
I've made this salad for meal prep before and eaten it throughout the week as part of my lunch. You can store the dressing separately . It tastes great with some roasted chicken on the side.
Store for 3-4 days in an airtight container in the fridge. Note that the chickpeas may soften, but it will still be delicious.
FAQ
Yes, you can make a vegan Brussels sprouts salad by using maple syrup in place of the honey. Otherwise, the rest of the salad is fully vegan!
You sure can! To make a Paleo Brussels sprouts salad, swap out the chickpeas for your nut/seed of choice. I highly suggest roasted walnuts or use pumpkin seeds for a nut free option.
This roasted Brussels sprouts salad tastes best freshly made. You can prepare the different components a day ahead and store in the fridge. See Make Ahead section above for the full plan.
Yes, Brussels sprouts are naturally gluten free. And this entire dish is a gluten-free salad!
No, frozen Brussels sprouts release water and turn mushy when cooked, so you won't get the same caramelized and crispy effect.
I prefer to use a sweeter variety (like Fuji, Pink Lady, or Honeycrisp) to balance the savory elements, but you can use green apple if you prefer a tangy taste overall.
I haven’t tested other beans. White beans, like cannellini beans, are the closest swap, though they’re softer and won’t get quite as crunchy.
More Healthy Holiday Side Dishes
Pumpkin Seed Pesto Butternut Squash (the most addicting side dish ever!).
If you need an easy side, try my Cinnamon and Ginger Roasted Carrots.
Enjoy in season persimmons in this Kale and Persimmon Salad.
Roasted Butternut Squash and Chickpeas is tastes like Thanksgiving in a bite!
This healthy Paleo Mashed Rutabaga and Sweet Potato will make even the classic mashed potato fans happy.
If you're looking for unique sides, try my Skillet Japanese Sweet Potatoes (my second most addicting side dish!).
Ready to make this delicious fall salad? Grab all the ingredients here in a pre-filled grocery cart I made for you. Just click order!
This Brussels Sprout Chickpea Salad with Apples is the perfect gluten free and dairy free side for holidays, bursting with texture, flavor, and nutrients. Tell me if it converted a Brussels sprouts hater!
Brussels Sprout Chickpea Salad (Gluten Free, Dairy Free)
Equipment
Ingredients
Salad
- 1.5 lbs Brussels sprouts, divided
- 1 Apple, diced
- 1 can Chickpeas, rinsed and drained
- 2 tablespoon Olive oil, divided
- Salt
Dressing
- ¼ cup Olive oil
- 2 tablespoon Dijon mustard
- 2 tablespoon Balsamic vinegar
- 2 teaspoon Apple cider vinegar or juice of half a lemon
- 1 tablespoon Honey use maple syrup for vegan option
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Preheat oven to 425F. Line two sheet pans with parchment paper.
- Drain, rinse, and pat dry the chickpeas. Toss chickpeas with 1 tablespoon of olive oil and ¼ teaspoon salt and spread in a single layer on one sheet pan.
- De-stem the Brussels sprouts and remove any wilted outer leaves. Cut ⅔ of them in half, reserving the rest. Place in a large bowl and toss with the other tablespoon of olive oil and ⅛ teaspoon of salt.
- Transfer Brussels sprouts onto the other prepared baking sheet in an even layer, making sure the sprouts are cut side down.
- Add the pans to the upper and lower thirds of the oven, swapping pans halfway through. Roast the sprouts for about 30 minutes, until golden brown and crispy on the edges. You may need to roast the chickpeas for a little longer (35-40 minutes) until they are golden and crispy.
- While the Brussels sprouts roast, chop the apple, shave or slice the sprouts using a sharp knife, mandoline, or food processor, and make the dressing.
- To make the dressing, combine all the ingredients in a small bowl and whisk thoroughly to combine.
- When Brussels sprouts and chickpeas are done roasting, let cool for 10 minutes before tossing with the apple, shaved Brussels sprouts, and dressing in a large mixing bowl.
- Serve warm or at room temperature.
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