This veggie packed salad will convert anyone and everyone into a Brussel sprouts fan. Enjoy as a main or a side dish, this roasted Brussel sprout salad will be your new favourite recipe.
Not only is this salad loaded with vegetables that aren’t lettuce (which is nice for people who don’t love traditional salads). It’s also a good source of protein. With quinoa and chickpeas, you’re getting about 10g protein per serving, which is pretty high for a salad.
If you’re curious about plant-based proteins, and what are good sources and how much protein you need per day, then check out this article I wrote. It breaks it all down.
The thing I love about this salad, is that it’s not like regular salads. It’s more filling, packed with flavour and includes lots of different textures. I love most salads, but when I make a salad I want it to have LOTS of ingredients. Lettuce and dressing alone don’t cut it for me.
You can also modify this salad to make it your own. If you’re vegan, omit the feta or add a dairy-free cheese. If you want to experiment with a different whole grain, try farro or bulgar. The Brussel sprouts are kinda crucial, so they have to be in there.
If you make this recipe, take a picture and tag me on social media (@harvesttablenutrition). I always love to see your creations.
Roasted Brussel Sprout Salad
- 4 cups Brussel sprouts washed, trimmed and sliced thinly
- 1 can chickpeas drained and rinsed
- ½ Tbsp garlic powder
- 1 Tbsp olive oil
- 1 cup quinoa cooked
- ¼ cup feta (optional) crumbled
- 2 Tbsp tahini well mixed
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 2 Tbsp white balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp water
- Preheat oven to 375 °F
- Cook quinoa according to package directions (you will cook about 1/2 cup dry quinoa).
- Toss your washed, trimmed and thinly sliced brussel sprouts in 1/2 Tbsp olive oil and some salt and pepper (go based on your preference). Add to parchment paper lined baking sheet for about 15 minutes, tossing halfway through.
- Toss chickpeas with 1/2 Tbsp olive oil and garlic powder. Add to a parchment paper lined baking sheet and bake for about 20 minutes. Toss halfway through.
- While everything is baking, make the dressing. Add all ingredients to a mason jar and shake to combine well. Taste and adjust based on your preference.
- Let brussel sprouts, quinoa and chickpeas cool about 5 minutes after they're done cooking. But you still want them to be warm when you assemble and serve.
- Add brussel sprouts, quinoa and 1 cup chickpeas to a bowl and mix to combine. Add 3/4 of the dressing and mix again.
- To assemble, add the salad to a large bowl, top with more chickpeas, feta and drizzle the remainder of the dressing on top.
- Serve warm and enjoy!
If you’re looking for even more salad recipes, then look no further. My Summer Salads recipe book includes 21 super simple plant-based salads that are perfect for summer. Quick and easy, every recipe takes 30 minutes or less to make. It’s completely free! You can grab your copy right here.