Vegan Brussels Sprout and Crispy Chickpea Salad

Vegan Brussels Sprout and Crispy Chickpea Salad

Whether you've been fasting or simply want a hearty, nutrient-packed meal to satisfy your hunger, this Vegan Brussels Sprout and Crispy Chickpea Salad is the ultimate answer. Packed with crisp textures, vibrant flavors, and a touch of tangy dressing, it delivers comfort and nourishment in every bite. Plus, it’s versatile enough to become your go-to salad for any time you’re craving something filling and wholesome.

Why This Salad Is Special

Breaking a fast requires a thoughtful combination of ingredients that are gentle on the stomach yet packed with essential nutrients. This salad checks all the boxes:

• Roasted Brussels Sprouts provide fiber and a subtle, nutty flavor.

• Crispy Chickpeas add plant-based protein and crunch.

• Tofu Feta brings a tangy kick, a hint of creaminess, and added protein.

• Fresh Apples and Sweet Peppers give the dish a crisp, refreshing balance.

• Mixed Nuts add healthy fats and a delightful crunch.

• Lemon Thyme Tahini Dressing ties everything together with its creamy, zesty magic.

Ingredients You’ll Need

• 2 cups of lightly cooked, oven-roasted Brussels sprouts (sliced, about 1 pound)

• 1 cup of crispy roasted chickpeas (1 15 oz can)

• 1 cup of arugula or mixed salad greens

• 1/2 cup of tofu feta (crumbled)

• 1 medium apple (thinly sliced, any sweet-tart variety)

• 1/4 cup of mixed nuts (walnuts, pecans, or almonds)

• 1/2 cup of sweet peppers (thinly sliced)

• 1/4 cup of red onion (thinly sliced)

• 1/4 cup of fresh parsley (optional, for garnish)

For the Lemon Thyme Tahini Dressing:

• 3 tablespoons tahini

• Juice of 1 lemon

• 1 tablespoon maple syrup or agave nectar

• 1 clove garlic (minced)

• 2–3 tablespoons water (adjust for consistency)

• 1/2 teaspoon fresh or dried thyme

• Salt and pepper to taste

How to Make It

1. Roast the Chickpeas and Brussels Sprouts Preheat the oven to 400°F (200°C). Toss chickpeas with neutral oil, creole seasoning, paprika, and garlic powder. Spread onto a baking tray. Separately, toss halved Brussels sprouts with neutral oil and lemon pepper seasoning. Roast chickpeas for 20 minutes, flipping halfway, until crispy. Roast Brussels sprouts for 10 minutes—don’t overcook; they should stay slightly crunchy.

2. Whip Up the Dressing Blend tahini, lemon juice, maple syrup, garlic, thyme, and water until smooth. Adjust with more water for desired consistency. Season with salt and pepper.

3. Assemble the Salad In a large bowl, layer the roasted Brussels sprouts, crispy chickpeas, salad greens, tofu feta, apple slices, sweet peppers, red onions, and nuts.

4. Drizzle and Serve Pour the Lemon Thyme Tahini Dressing over the salad. Toss gently to coat. Garnish with parsley for a pop of color and freshness.

Optional Add-Ins

If you’re feeling adventurous, consider adding artichokes or olives for an extra layer of flavor complexity.

Why We Love This Salad

This Vegan Brussels Sprout and Crispy Chickpea Salad is more than just a meal—it's a celebration of fresh, wholesome ingredients coming together in perfect harmony. Whether you're breaking a fast or indulging in a guilt-free comfort dish, this recipe has everything you need to feel nourished and satisfied. Try it out, and let its vibrant flavors brighten up your day! 🌱

Let's Geaux Eat More Plants & Veg Out Daily!!!

The Veg Daily Team