Roasted Brussel Sprout Salad
The salad is the furthest thing from boring! Roasted brussel sprouts add tons of flavour - the perfect salad to meal prep!
Servings: 4 servings
Calories: 290kcal
Ingredients
- 4 cups Brussel sprouts washed, trimmed and sliced thinly
- 1 can chickpeas drained and rinsed
- ½ Tbsp garlic powder
- 1 Tbsp olive oil
- 1 cup quinoa cooked
- ¼ cup feta (optional) crumbled
Dressing
- 2 Tbsp tahini well mixed
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 2 Tbsp white balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp water
Instructions
- Preheat oven to 375 °F
- Cook quinoa according to package directions (you will cook about 1/2 cup dry quinoa).
- Toss your washed, trimmed and thinly sliced brussel sprouts in 1/2 Tbsp olive oil and some salt and pepper (go based on your preference). Add to parchment paper lined baking sheet for about 15 minutes, tossing halfway through.
- Toss chickpeas with 1/2 Tbsp olive oil and garlic powder. Add to a parchment paper lined baking sheet and bake for about 20 minutes. Toss halfway through.
- While everything is baking, make the dressing. Add all ingredients to a mason jar and shake to combine well. Taste and adjust based on your preference.
- Let brussel sprouts, quinoa and chickpeas cool about 5 minutes after they're done cooking. But you still want them to be warm when you assemble and serve.
- Add brussel sprouts, quinoa and 1 cup chickpeas to a bowl and mix to combine. Add 3/4 of the dressing and mix again.
- To assemble, add the salad to a large bowl, top with more chickpeas, feta and drizzle the remainder of the dressing on top.
- Serve warm and enjoy!
Nutrition
Calories: 290kcal
