Print

SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD

SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the vibrant flavors of SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD, a refreshing dish that’s perfect for any occasion. This salad features roasted Brussels sprouts paired with crispy chickpeas and a tangy charred lemon dressing, offering a delightful crunch and an explosion of taste in every bite. It’s not only visually appealing but also packed with nutrients, making it an excellent choice for a healthy side or main dish. Whether you’re hosting a gathering, enjoying a picnic, or seeking a satisfying meal at home, this salad is sure to impress.

Ingredients

Scale
  • 650 g Brussels sprouts (trimmed & thinly sliced)
  • Olive oil
  • 400 g can chickpeas (drained & rinsed)
  • 25 g panko breadcrumbs
  • 15 g pine nuts
  • Salt & freshly ground black pepper
  • Extra-virgin olive oil
  • 1 unwaxed lemon (sliced)
  • 1 tbsp maple syrup
  • 1 garlic clove (minced)
  • 1 tsp wholegrain mustard

Instructions

  1. Preheat your oven to 200°C (425°F).
  2. Toss the sliced Brussels sprouts in olive oil and salt. Spread on a baking tray and roast for 20-25 minutes until golden.
  3. Pat the chickpeas dry and toss them in olive oil, salt, and pepper. Roast on another tray for the same duration until crispy.
  4. In a hot frying pan, char the lemon slices on both sides until caramelized; chop finely into a paste.
  5. Mix the lemon paste with maple syrup, garlic, mustard, salt, pepper, and extra olive oil to create the dressing.
  6. Toast panko breadcrumbs and pine nuts in a dry frying pan for 2-3 minutes until golden.
  7. Combine roasted Brussels sprouts with half of the chickpeas and some dressing; serve topped with remaining chickpeas and toasted toppings.

Nutrition

Find it online: https://myrecipesbook.com/shredded-sprout-crispy-chickpea-charred-lemon-salad/

save me