Brussels Sprout Salad with Apples and Chickpeas
This flavorful Brussels sprout salad is the perfect side dish. Made with both roasted and raw Brussels sprouts, juicy apples, and crispy chickpeas, this salad has it all! Everything is tossed with a honey mustard vinaigrette, making this salad gluten free and dairy free.
Servings 4 servings
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 Mustard
- 2 tablespoon Balsamic vinegar
- 2 teaspoon Apple cider vinegar or juice of half a lemon
- 1 tablespoon Honey
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Preheat oven to 425F.
- Take ⅔ 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 tablespoon of olive oil and ½-1 teaspoon 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 ⅓ 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.