Roasted Shredded Brussels Sprouts and Chickpea Salad (vegan, gluten-free)
This roasted shredded brussels sprouts and chickpea salad is cozy, flavorful, and so delicious. It is the perfect winter salad that is packed with fiber and protein. The lemon dressing and juicy pomegranate seeds add a pop of freshness and help balance out all the flavors.
If you’ve ever thought brussels sprouts were boring, this salad is here to change your mind. I love shredding the brussels sprouts because it gives them tons of surface area to get golden and crispy in the oven. The chickpeas roast up perfectly chewy with just the right amount of crunch. It’s simple, hearty, and packed with flavor. Say goodbye to boring salads!
Once everything comes out of the oven, it’s time to put everything together. The warm, slightly caramelized brussels sprouts and crispy chickpeas are combined with fresh pomegranate seeds, vegan parmesan cheese, dried cranberries, and chopped pecans. Then everything gets tossed in a simple and bright lemon dressing that ties it all together. The acidity from the lemon cuts through the roasted flavors and keeps the salad feeling light and refreshing, yet still so satisfying.
It’s great as a make-ahead lunch, side dish for dinner, or even a main. It also holds up really well, so leftovers are just as good the next day, which makes it great for meal prep!
If you make this roasted shredded brussels sprouts and chickpea salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Roasted Shredded Brussels Sprouts and Chickpea Salad (vegan, gluten-free)
Ingredients
roasted brussels sprouts:
- 1.25 lb brussels sprouts, shredded
- 2 Tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
roasted chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 Tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
salad toppings:
- 1/2 cup pomegranate seeds
- 1/3 cup dried cranberries
- 1/2 cup shredded vegan parmesan cheese
- 1/2 cup pecans, chopped
lemon dressing:
- 1 lemon, juiced (about 3-4 Tbsp)
- 2 Tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 Tbsp pure maple syrup
- 1 Tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees F. Line two sheet pans with parchment paper or a silicone mat.
- On one sheet pan, add the shredded brussels sprouts, oil, and spices. Mix until well combined, I like to use my hands to massage the brussels sprouts so everything gets evenly coated.
- On the other sheet pan, add the chickpeas, oil, and spices. Mix until well combined. Place both pans in the oven. Roast for 15 minutes, stir, and swap the pans on the racks in the oven. Roast for another 10 minutes.
- Make the dressing by combining all the dressing ingredients in a jar or bowl. Whisk until well combined.
- In a large salad bowl, add the roasted brussels sprouts, roasted chickpeas, pomegranate seeds, dried cranberries, vegan parmesan, and pecans. Drizzle dressing over the top and toss the salad until everything is well combined. Taste and adjust seasonings if needed. Enjoy!
