Chickpea and Brussels Sprout Salad with Tahini Dressing

Chickpea and Brussels Sprout Salad with Tahini Dressing
Anita Schecter
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 4 Servings
Ratings (5)

Are you a Brussels sprout lover? I am and always have been, even as a child. I still remember being at a sleepaway somewhere and listening to all the kids complain about the fact that they were served Brussels sprouts but I didn't understand the fuss. I happily ate mine and even some from my friend's plate.

These days my Pinterest feed is filled with sprout recipes since they seem to be prevalent in holiday dishes. And the farmer's markets are full of the little cabbages still on their stalks. Lots of recipes claim that, even if you think you hate Brussels sprouts, you'll like them in this dish. Personally, I think many people learned to dislike them by being served overcooked ones in school cafeterias. In any event, I spent most of my life eating them either roasted or lightly steamed. But eating them raw is new to me.

It makes sense, though, since we eat cabbage raw in coleslaw so why not sprouts. The gourmet market in my neighborhood sells them already shredded but it's expensive and unnecessary since it's so easy to shred them at home in a food processor. 

I'm always looking for new salad ideas that include my daily dose of chickpeas so I combined them with the shredded Brussels sprouts and dressed them with my homemade lemon tahini dressing and a good sprinkling of za'atar. It's creamy, crunchy, tangy, delicious and a great idea to serve as a side salad on your Thanksgiving table. Enjoy!

What You'll Need

  • For the Salad:
  • 1 can/15 ounces chickpeas (rinsed and drained)
  • 1 cup Brussels sprouts (shredded)
  • 1/2 teaspoon za'atar
  • salt to taste
  • black pepper to taste
  • For the Lemon Tahini Dressing:
  • 2 tablespoons tahini (sesame paste)
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 small clove garlic (peeled and grated)
  • salt to taste
  • black pepper to taste

How to Make It

  1. Rinse the chickpeas and drain well to remove all the excess liquid. Place in a large bowl.
  2. Cut the stem end off each Brussels sprout and then slice in half. Place in a food processor and pulse a few times until shredded but not pureed. Add to the chickpeas.
  3. Make the lemon tahini dressing by combining the sesame paste with the water and lemon juice. Grate in the garlic, using a fine grater, and season with salt and pepper to taste. If you'd like a slightly thinner consistency, add an additional tablespoon of water.
  1. Toss the chickpeas and Brussels sprouts with half of the lemon tahini dressing (or more as desired) and the za'atar.