If you’re on the hunt for a vibrant, satisfying salad that combines the earthy flavors of roasted potatoes and Brussels sprouts with the protein-packed goodness of chickpeas, you’re in the right place! This Salad with Chickpeas, Roasted Potatoes, and Brussels Sprouts is not just a feast for the eyes but also a nutritional powerhouse. Packed with fiber, vitamins, and healthy fats, it’s the perfect dish for lunch or a light dinner. Plus, it’s super versatile, allowing you to customize it based on what you have on hand. Ready to dive in?
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Ingredients & Substitutions
For Roasting
- Chickpeas: Use canned for convenience, but you can also cook your own.
- Brussels Sprouts: Fresh is best, but frozen can work in a pinch.
- Potatoes: Any variety will do; swap with sweet potatoes for a different flavor.
- Extra virgin olive oil: Essential for roasting; can substitute with avocado oil.
- Salt & pepper: Basic seasonings, but feel free to add herbs like rosemary or thyme for extra flavor.
Maple Tahini Dressing
- Tahini: Provides creaminess; substitute with sunflower seed butter if needed.
- Extra virgin olive oil: Can be replaced with any neutral oil.
- Maple syrup: Honey or agave syrup can serve as alternatives.
- Freshly squeezed lemon juice: Lime juice works as a substitute.
- Red wine vinegar: White or apple cider vinegar are also great options.
- Garlic: Omit if you’re not a fan, but it adds a nice kick!
- Salt & pepper: Adjust to taste.
Salad
- Arugula or mixed greens: Spinach or kale can be used instead.
- Pumpkin seeds: Sunflower seeds or chopped nuts make a great alternative.
- Pickled red onion: Regular onion can work if pickled is unavailable.
- Couscous: Quinoa is a gluten-free substitute.
- Vegan feta or goat cheese: Optional, but adds a lovely tang.
Helpful Tools
To make this delicious Salad with Chickpeas Roasted Potatoes and Brussels Sprouts, you’ll need:
- Baking sheets: For roasting the vegetables and chickpeas.
- Parchment paper: To line your baking sheets for easy cleanup.
- Mixing bowls: For tossing the ingredients together.
- Whisk or jar: For mixing the dressing smoothly.
- Knife and cutting board: For chopping vegetables.
How to Make This Salad with Chickpeas Roasted Potatoes and Brussels Sprouts Recipe
Roasting
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash the Brussels sprouts, remove any outer leaves, and cut them in half.
- Wash the potatoes and slice them thinly for even cooking.
- Toss the potatoes and Brussels sprouts in a little extra virgin olive oil, salt, and pepper.
- Spread the potatoes on a parchment-lined baking sheet and bake for 10 minutes.
- Add the Brussels sprouts to the same baking sheet and bake for another 30 minutes or until golden brown and crispy, flipping halfway through.
- For the chickpeas, toss them on a separate baking sheet with olive oil, salt, and pepper, then roast for 25-30 minutes, flipping halfway.
- For an extra crispy finish, broil the potatoes on high for 1-2 minutes at the end.
Dressing
- In a small bowl or jar, whisk together tahini, lemon juice, vinegar, maple syrup, garlic (if using), olive oil, salt, and pepper.
- Mix until smooth and creamy; add water to thin if needed.
Couscous
- Cook the couscous according to package instructions, ensuring it’s fluffy and light.
Salad Assembly
- In a large salad bowl, combine arugula, roasted Brussels sprouts, potatoes, chickpeas, pickled onions, and pumpkin seeds.
- Toss everything together just before serving and enjoy!
Tips & Tricks
- If Brussels sprouts aren’t your thing, swap them for broccoli cut into bite-sized pieces.
- Sweet potatoes can replace white potatoes for a sweeter flavor.
- Feel free to make the dressing ahead of time; it can be stored in the fridge for up to a week.
- To enhance the flavors, let the salad sit for a few minutes before serving to allow the ingredients to meld together.
FAQs
What can I use instead of tahini in the dressing?
If you don’t have tahini, sunflower seed butter works as a great alternative.
Is this salad gluten-free?
To make it gluten-free, simply substitute the couscous with quinoa.
Can I add other vegetables to this salad?
Absolutely! Feel free to include any of your favorite roasted veggies like carrots or bell peppers.
How long will leftovers keep?
The salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Salad with Chickpeas Roasted Potatoes and Brussels Sprouts
Enjoy a vibrant and hearty salad featuring roasted chickpeas, potatoes, and Brussels sprouts. Tossed with arugula and drizzled with a maple tahini dressing, it's perfect for any occasion!
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)
- ⅓ cup vegan feta or goat cheese (optional)
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
- In a large salad bowl add arugula, brussels sprouts, potatoes, 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: 650kcal | Carbohydrates: 85g | Protein: 30g | Fat: 35g | Saturated Fat: 6.5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Sodium: 650mg | Potassium: 1000mg | Fiber: 15g | Sugar: 15g | Vitamin A: 210IU | Vitamin C: 125mg | Calcium: 150mg | Iron: 5.5mg
Tried this recipe?Let us know how it was!
Conclusion: Salad with Chickpeas, Roasted Potatoes, and Brussels Sprouts
This Salad with Chickpeas, Roasted Potatoes, and Brussels Sprouts is a delightful blend of flavors and textures that will satisfy your hunger and nourish your body. It’s perfect for any meal and can be easily customized to fit your tastes or dietary needs. So gather your ingredients, fire up the oven, and enjoy a refreshing, nutritious salad that’s as good for your taste buds as it is for your health!
The maple tahini sauce was so delicious I will use this on multiple salads so tasty! 😋
Thanks so much! That sounds like a great idea I bet that will taste delicious on salads as well 😊
Loved this salad super tasty and healthy and high protein
Awesome! I’m happy you loved the salad. It’s packed with flavour and protein.