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Chickpea Brussels Vegan Garlic Lemon Salad

A vibrant salad featuring crispy Brussels sprouts and creamy chickpeas, drizzled with a zesty lemon-garlic dressing. A delightful balance of health and taste in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon juiced Adjust according to taste.
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash and trim the Brussels sprouts, cutting them in half and laying them on a baking sheet.
Cooking
  1. Drizzle the Brussels sprouts with olive oil and season with salt and pepper. Toss to ensure even coating and roast in the oven for about 20 minutes until golden brown and crispy.
  2. While the Brussels sprouts roast, rinse and drain the canned chickpeas. In a skillet over medium heat, add a splash of olive oil and sauté the chickpeas for 5-7 minutes, adding the minced garlic in the last minute.
Assembly
  1. Combine the roasted Brussels sprouts and sautéed chickpeas in a large mixing bowl. Squeeze lemon juice over the mixture, adjusting to taste, and toss gently to coat.
  2. Garnish with chopped fresh parsley and serve warm or allow to chill slightly in the fridge.

Notes

For variations, consider adding roasted sweet potatoes or spinach. Store dressing separately if preparing ahead to maintain freshness. Avoid overcooking Brussels sprouts to prevent a mushy texture.