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 juicy pomegranate seeds add a pop of freshness to the salad along with the lemon dressing.
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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!
Servings: 4