If you’re looking for a delicious, nutrient-packed salad that’s easy to prepare in advance, this Chickpeas, Roasted Potatoes, and Brussels Sprouts Salad is for you! Featuring crisp roasted veggies, hearty chickpeas, and a rich maple tahini dressing, this salad is a perfect balance of textures and flavors. Plus, it’s designed for meal prep, so you can enjoy a healthy lunch or dinner all week.
You can also view my full collection of plant based meal prep recipes here.
Why You’ll Love This Salad
This salad is satisfying and versatile, packed with plant-based protein, healthy fats, and vibrant flavors. Ideal for vegan and gluten-free diets, it’s also easy to adapt based on what’s in your pantry. With hearty roasted potatoes, savory Brussels sprouts, and crunchy chickpeas, this meal-prep-friendly salad will leave you feeling full and energized.
Ingredients & Substitutions
For Roasting
- Chickpeas – Rinsed and drained, chickpeas are a great source of protein. If you’re not a fan of chickpeas, swap them for roasted lentils.
- Brussels Sprouts – Provides a distinct flavor and satisfying crunch. Substitute with broccoli if Brussels sprouts aren’t your favorite.
- Potatoes – Use small to medium potatoes for a hearty texture. Swap with sweet potatoes for a slightly sweeter, nutrient-dense option.
- Olive Oil, Salt & Pepper – Essential for roasting. Olive oil adds richness, while salt and pepper enhance flavor.
Maple Tahini Dressing
- Tahini – Adds a creamy, nutty base. If you don’t have tahini, peanut or almond butter can be used as substitutes.
- Olive Oil – Provides a smooth, rich flavor for the dressing.
- Maple Syrup – Sweetens the dressing naturally. Honey can be used instead if not strictly vegan.
- Lemon Juice – Adds brightness. Lime juice can be an alternative.
- Red Wine Vinegar – Adds tanginess. You can also use apple cider or white vinegar.
- Garlic (Optional) – Enhances the flavor with a bit of spice.
- Salt & Pepper – To taste, balancing the dressing’s flavors.
Salad Base
- Arugula or Mixed Greens – A fresh, peppery green to complement the roasted vegetables.
- Pumpkin Seeds – Adds crunch and healthy fats. Sunflower seeds or chopped almonds also work well.
- Pickled Red Onion – Adds a touch of acidity. You can use fresh onions for a milder flavor.
- Couscous – Provides a hearty base. Swap with cooked quinoa for a gluten-free option.
Helpful Tools
- Baking Sheets – For roasting the chickpeas, Brussels sprouts, and potatoes.
- Parchment Paper – Helps prevent sticking and makes cleanup easier.
- Mixing Bowls – For tossing ingredients and preparing the dressing.
- Mason Jars or Meal Prep Containers – For storing the salad in individual servings.
- Sharp Knife – Essential for chopping veggies.
- Small Whisk or Fork – For mixing the dressing until smooth.
How to Make This Chickpeas Roasted Potatoes Brussels Sprouts Salad Meal Prep Recipe
Prepping and Roasting Chickpeas, Potatoes, and Brussels Sprouts
- Preheat the Oven – Set the oven to 400°F (200°C).
- Prepare the Brussels Sprouts – Wash, remove outer leaves, and slice them in half.
- Prepare the Potatoes – Wash and slice them thinly.
- Season and Roast – Toss potatoes and Brussels sprouts in olive oil, salt, and pepper. Arrange potatoes on a lined baking sheet and roast for 10 minutes.
- Add Brussels Sprouts – Add the Brussels sprouts to the baking sheet and roast for an additional 30 minutes, flipping halfway until golden and crispy.
- Roast the Chickpeas – On a separate baking sheet, toss chickpeas with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through.
- Broil for Extra Crispiness – For added crispness, broil the potatoes on high for 1-2 minutes.
Making the Maple Tahini Dressing
- Combine Ingredients – In a small bowl or jar, whisk together tahini, lemon juice, vinegar, maple syrup, garlic, olive oil, salt, and pepper.
- Adjust Consistency – Add water as needed to reach a smooth, pourable consistency.
Preparing the Couscous
- Cook the Couscous – Follow package instructions for cooking the couscous.
Assembling the Salad
- Layer Ingredients in Jars or Containers – Divide the dressing, roasted Brussels sprouts, couscous, potatoes, arugula, chickpeas, pickled onions, and pumpkin seeds among jars.
- Store and Serve – Seal and refrigerate. Toss in a bowl before eating to distribute dressing evenly.
Tips & Tricks for the Perfect Salad
- Customize Your Greens – Arugula offers a peppery flavour, but mixed greens provide a milder base. Use whichever you prefer!
- Crisp Chickpeas – For extra crispy chickpeas, make sure they’re dry before roasting, and avoid overcrowding on the baking sheet.
- Meal Prep Tips – If storing for a few days, keep dressing separate until ready to eat for maximum freshness.
- Enhance the Dressing – If you like a stronger flavor, add more lemon or garlic to the dressing for extra tang and spice.
- Substitute Freely – This salad is forgiving; feel free to swap ingredients based on personal preference or what you have on hand.
FAQs
Can I use canned vegetables instead of fresh for this recipe?
Fresh veggies offer the best texture and flavour, but you could use canned chickpeas. However, fresh potatoes and Brussels sprouts are recommended.
Can I add more protein to this salad?
Absolutely! Grilled tofu, tempeh, or even hard-boiled eggs make excellent additions if you’re not strictly vegan.
What other dressings go well with this salad?
A lemon vinaigrette, balsamic glaze, or even a simple olive oil and vinegar mix could work well.
Can I serve this salad warm?
Yes! The salad can be enjoyed warm right after roasting the vegetables or chilled after assembling.
Chickpeas Roasted Potatoes Brussels Sprouts Salad Meal Prep
A hearty, plant-based meal-prep salad featuring roasted chickpeas, potatoes, and Brussels sprouts, topped with a delicious maple tahini dressing. Perfect for healthy eating!
Ingredients
For Roasting
- 1 19oz can chickpeas, rinsed and drained
- 1 bag brussels sprouts (about 400 grams)
- 4 small/medium potatoes (about 400 grams)
- extra virgin olive oil
- salt & pepper
Maple Tahini Dressing
- ¼ cup tahini
- 3 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- ¼ cup freshly squeezed lemon juice
- 2-3 tbsp red wine vinegar white or apple cider work as subs
- 1 clove minced garlic (optional)
- salt & pepper to taste
Salad
- 4 large handfuls arugula or mixed greens
- ¼ cup pumpkin seeds
- ⅓ cup pickled red onion
- ¾ cup dry whole wheat instant couscous (used cooked quinoa for GF)
Instructions
Roasting
- Pre-heat the oven to 400 degrees.
- Wash the brussels, remove any outer leaves and cut in half.
- Wash the potatoes and cut them into thin slices. See photos for reference.
- Toss the potatoes and brussels sprouts in a little extra virgin olive oil, salt and pepper.
- Add the potatoes onto a baking sheet lined with parchment paper and bake for 10 mins.
- Next, add the brussels sprouts onto the same baking sheet and bake for another 30 mins or until they are golden brown and crispy. Flip halfway.
- Add the chickpeas to a separate baking sheet and toss with olive oil, salt and pepper. Roast for 25-30 mins, flipping halfway.
- *Try broiling the potatoes at the end on high for 1-2 mins to make them extra golden brown and crisp.
Dressing
- In a small bowl or jar whisk together tahini, lemon juice, vinegar, maple syrup, garlic, olive oil, salt and pepper. Mix until smooth and creamy. Add water to thin if needed.
Couscous
- Cook the couscous according to package instructions.
Salad Assembly
- Divide the ingredients between 4 mason jars or meal prep containers. Put the dressing at the bottom then brussels sprouts, couscous, potatoes, arugula, chickpeas, pickled onions and pumpkin seeds. Toss in a bowl when ready to eat and enjoy!
Notes
If you don’t like brussels sprouts – swap them for broccoli. Cut the broccoli into bite-sized pieces.
Feel free to swap white potatoes for sweet potatoes.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 400g | Calories: 625kcal | Carbohydrates: 85g | Protein: 27g | Fat: 35g | Saturated Fat: 6.5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Sodium: 650mg | Potassium: 1000mg | Fiber: 15g | Sugar: 15g | Vitamin A: 225IU | Vitamin C: 100mg | Calcium: 150mg | Iron: 5.6mg
Tried this recipe?Let us know how it was!
Conclusion
This Chickpeas, Roasted Potatoes, and Brussels Sprouts Salad is a delightful, versatile meal-prep option that’s perfect for a busy week. With hearty ingredients and a flavorful maple tahini dressing, it’s not only satisfying but also packed with nutrients. Give it a try and enjoy a healthy, easy-to-make meal that you can look forward to all week.
Loved how filling this meal prep was, coming back to try another one of your recipes , thank you 😊
I’m so happy you loved this recipe! Thank you so much 🙂 I’ll keep coming out with more meal prep recipes!
I used broccoli instead of Brussels and was fantastic dressing was so delicious
I’m so happy you loved this recipe! Thank you so much 🙂