About the Recipe
This fresh and hearty salad is great for any season. Easily make it a warm salad by giving the brussels sprouts a quick roast, or keep it cold by allowing the chickpeas to cool before serving!
Ingredients
1 (15-ounce) can chickpeas, (drained and rinsed)
1 tablespoon ground coriander
1 tablespoon grapeseed oil
¼ teaspoon salt
¼ teaspoon pepper
¼ cup tahini
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1 teaspoon honey or maple syrup
Salt and pepper
Salt and pepper
1-2 tablespoons water
3 tablespoons grapeseed oil (or as needed to coat the pan)
5 cups shaved Brussels sprouts (12-ounce bag)
½ cup dry cherries or cranberries
¼ cup sunflower seeds, (toasted if desired)
Preparation
Chickpeas:
1. Preheat oven to 400 degrees Fahrenheit.
2. Dry chickpeas with a clean towel and transfer to a bowl.
3. Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet.
4. Transfer to the oven and roast 20 minutes, or until golden.
Lemon tahini:
In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.
Brussels Sprouts:
1. Heat oil in a large skillet over medium heat.
2. Once the oil shimmers, stir in Brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. Add more oil as needed to prevent sticking during cooking.
3. Transfer cooked Brussels sprouts to a large bowl and stir in dry cherries and sunflower seeds (reserve some for serving if desired).
4. Pour half of the lemon tahini into the bowl and gently toss until the mixture is evenly coated. Transfer Brussels sprouts mixture to a serving dish. Spoon roasted chickpeas on top and drizzle with remaining lemon tahini. Garnish with additional sunflower seeds if desired.
Store in an airtight container and refrigerate up to 3 days.