Shaved Brussels Sprouts Salad

This vegan shaved brussels grows plate of mixed greens is perfect for occupied weeknights when you just have around 30 minutes to eat on the table. Sautéed grows with coriander broiled chickpeas and velvety lemon tahini, in addition to a bunch of sunflower seeds and dried fruits (or cranberries) for dish commendable flavor and surface.

You know those evenings when you need a supper that is overly speedy and simple yet at the same time brimming with enhance? That has been me practically the entirety of the time of late, and since it appears as though we’re all truly bustling at the present time, I thought I’d share this new most loved 30-minute supper.

Sauté a few veggies, finish them off with broiled chickpeas, and sprinkle in some velvety tahini. You can’t turn out badly and it’s so natural.

Shaved Brussels Sprouts Salad

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Recipe by gratefulgrazerCourse: SaladsCuisine: MediterraneanDifficulty: Easy


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The first time I made this shaved Brussels sprouts salad, I was deep in the midst of my standard holiday season merriment.


  • Chickpeas:
  • 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ¼ cup cooked chickpeas)

  • 1 tablespoon ground coriander

  • 1 tablespoon grapeseed oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Lemon Tahini:
  • 1/4 cup tahini

  • 1 tablespoon grated lemon peel

  • 2 tablespoons lemon juice

  • 1 teaspoon honey or maple syrup

  • Salt and pepper

  • 1-2 tablespoons water

  • Shaved Brussels Sprouts Salad:
  • 3 tablespoons grapeseed oil or as needed to coat the pan

  • 5 cups shaved Brussels sprouts (12-ounce bag)

  • Salt and pepper

  • 1/2 cup dry cherries or cranberries

  • 1/4 cup cup sunflower seeds, toasted if desired


  • Prepare the chickpeas:
  • Preheat oven to 400 degrees Fahrenheit. Dry chickpeas with a clean towel and transfer to a bowl. (I like to keep the outer skins, but you can also pick these out if preferred.) Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.
  • Prepare the 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.
  • Prepare the Brussels sprouts:
  • Heat grapeseed oil in a large skillet over medium heat. 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. Transfer cooked Brussels sprouts to a large bowl and stir in dry cherries and sunflower seeds (reserve some for serving if desired). 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.


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