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!

Prep Time 25

Cook Time 35

Total Time 1

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

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