There’s something truly special about a warm salad that offers both comfort and excitement—like a cozy hug for your taste buds. It was one of those crisp, autumn days when I decided to transform my usual side salad into something vibrant and hearty. Enter my Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas, where roasted, tender Brussels sprouts meet the savory crunch of chickpea crumbles, all drizzled in a lush anchovy tahini dressing.
This delightful dish doesn’t just look beautiful on your plate; it’s packed with flavor and textures that invigorate your senses. Plus, it’s incredibly versatile—just swap out the anchovies for olives or capers, and it becomes a vegetarian delight! Whether you’re meal prepping for a busy week or impressing friends at a dinner party, this salad rises to the occasion. Let’s dive into the recipe and create a wholesome dish that reinvents the way we think about salads!
Why You’ll Love This Brussels Sprout Salad
Comforting Warmth: There’s something soothing about a warm salad that satisfies without feeling heavy.
Flavorful Harmony: The savory anchovy tahini dressing complements the earthy Brussels sprouts, while crunchy chickpea crumbles add delightful texture.
Versatile Adaptations: Easily customize it by swapping anchovies for kalamata olives or capers, making it perfect for various dietary preferences.
Time-Saving Meal Prep: This salad is ideal for make-ahead lunches, staying fresh for days when stored properly.
Eye-Catching Presentation: Serve this vibrant dish at gatherings, and watch your friends dig in with delight!
Brussels Sprout Salad Ingredients
• Get ready to create a delightful warm salad that’s perfect for any occasion!
For the Chickpeas
- Chickpeas – Rinse and dry before processing for that perfect crunchy texture.
- Za’atar Seasoning – Adds herby, earthy flavor; swap with oregano and thyme in a pinch.
- Olive Oil – Essential for flavor and roasting; avocado oil makes a great substitution.
- Kosher Salt & Pepper – Always adjust to taste for the perfect seasoning kick.
For the Brussels Sprouts
- Brussels Sprouts – Roast until beautifully browned and tender to create a wonderful base.
- Olive Oil – It helps enhance the natural flavors; you can use avocado oil instead.
- Kosher Salt & Pepper – Elevate the dish with proper seasoning; taste as you go!
For the Dressing
- Anchovies – Adds a rich umami depth; for a vegetarian option, use finely chopped capers.
- Garlic – Infuse your dressing with aromatic goodness; fresh garlic elevates the flavor.
- Tahini – Delivers creaminess to the dressing; swap with nut butters for nut-free needs.
- Lemon – Adds a zesty brightness that balances the richness of tahini and anchovies.
- Flat-Leaf Parsley – Fresh herb to balance flavors; cilantro can be a lovely alternative.
- Cold Water – Helps in thinning the dressing to your desired consistency.
Optional Enhancements
- Parmesan – Adds richness if desired; can be omitted for a dairy-free version.
How to Make Brussels Sprout Salad
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Preheat oven: Start by preheating your oven to 400°F, creating a perfect environment for roasting those veggies and chickpeas to crispy perfection.
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Prepare Chickpeas: Drain and rinse your chickpeas, then pat them dry to remove excess moisture. Process them into crumbly bits, then spread on a baking sheet. Drizzle with olive oil, season with za’atar, salt, and give them a good toss!
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Prepare Brussels Sprouts: While the chickpeas are getting ready, thinly slice the Brussels sprouts and spread them on a separate baking sheet. Drizzle with olive oil and season with salt and pepper to enhance their natural flavor.
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Bake: Place both baking sheets in the oven. Roast the chickpeas on the highest rack for 25-30 minutes until crisp. Your Brussels sprouts will roast beautifully for about 20-22 minutes until they are crisp-tender.
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Make Dressing: In a saucepan, heat the anchovy oil, then add the anchovies, cooking until they melt. Stir in fresh garlic until it’s fragrant. Mix in tahini, lemon juice, parsley, and enough cold water to reach your desired dressing consistency.
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Combine Salad: Once the veggies are done roasting, drizzle the warm dressing over the Brussels sprouts, tossing gently to coat. Serve immediately in bowls, topped with your crunchy chickpea crumbles and optional Parmesan, if desired.
Optional: Garnish with extra parsley for a pop of fresh flavor!
Exact quantities are listed in the recipe card below.
Storage Tips for Brussels Sprout Salad
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Fridge: Store the Brussels sprouts, chickpea crumbles, and dressing separately in airtight containers for up to 5 days to maintain freshness and texture.
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Room Temperature: Avoid leaving the salad out for more than 2 hours to prevent spoilage, especially if you’ve added the anchovy tahini dressing.
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Freezer: Although freezing is not recommended for the mixed salad due to texture changes, you can freeze the chickpea crumbles for up to 1 month. Thaw before using.
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Reheating: When ready to enjoy, reheat the Brussels sprouts in the oven or microwave until warmed through before combining with the chickpeas and dressing for the best flavor in your Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas.
Make Ahead Options
This Warm Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas is a perfect recipe for meal prep! You can prepare the roasted chickpea crumbles and Brussels sprouts up to 3 days in advance. Simply follow the initial roasting steps, then store the components separately in airtight containers in the refrigerator to maintain their crispiness. The anchovy tahini dressing can also be made ahead and stored for up to 5 days; just give it a quick stir before serving. When you’re ready to enjoy this delicious salad, reheat the Brussels sprouts and chickpeas in the oven for about 5-7 minutes, drizzle with dressing, and you’ll have a mouthwatering meal ready in minutes!
Expert Tips for Brussels Sprout Salad
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Crispiness Champions: Ensure enough space between chickpeas and Brussels sprouts on the baking sheets. Crowding can lead to steaming, not crisping.
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Cooking Time Check: Keep an eye on your Brussels sprouts; smaller ones will roast faster. Adjust baking times to achieve the perfect crisp-tender balance.
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Dressing Consistency: For a smoother anchovy tahini dressing, use a blender after combining the ingredients. This will create a creamier finish that’s easier to mix.
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Taste as You Go: When seasoning your chickpeas and Brussels sprouts, taste at several points to ensure the flavors are well-balanced, especially with your salt.
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Adapt to Preferences: Remember, this Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas can easily be made vegetarian by swapping anchovies for fine capers or olives. Enjoy the flexibility!
What to Serve with Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas?
Creating a fulfilling meal is all about blending flavors and textures for a delightful dining experience.
- Grilled Lemon Chicken: Juicy grilled chicken adds a delightful smoky flavor that perfectly complements the salad’s savory elements.
- Quinoa Pilaf: This nutty, fluffy pilaf brings a wholesome grain to the table, enhancing both fiber and nutty flavor—an excellent companion to our crunchy salad.
For a comforting finish, consider serving a slice of rustic sourdough bread on the side. Its tangy crust and chewy interior are perfect for mopping up any leftover anchovy tahini dressing.
- Roasted Cauliflower Steaks: The rich, caramelized flavor and meaty texture of roasted cauliflower create a satisfying contrast that heightens the salad experience.
- Cranberry Ginger Spritzer: This refreshing drink will cleanse your palate while adding a slight zing, making it a delightful match for the warm salad.
- Dark Chocolate Mousse: For dessert, a light and airy chocolate mousse provides a sweet ending to your meal with a touch of indulgence, balancing the savory and warm elements beautifully.
Brussels Sprout Salad Variations
Feel free to explore these fun twists and adjustments that will add a unique flair to your delightful salad experience!
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Vegetarian Delight: Swap anchovies with kalamata olives or capers for a burst of briny goodness without the fish. The flavors still shine through wonderfully!
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Nut-Free Creaminess: Replace tahini with sunflower seed butter for a creamy, nut-free alternative that’s just as rich and comforting, perfect for any gathering.
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Extra Zing: Add a kick of flavor by mixing in crushed red pepper flakes or a dash of hot sauce to the dressing for those who love a bit of heat—it elevates the whole dish!
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Herb Variations: Incorporate fresh dill or basil instead of parsley for a refreshing twist that complements the Brussels sprouts in a whole new way. Each herb brings its unique character.
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Roasted Veggie Medley: Toss in some roasted butternut squash or sweet potatoes for added sweetness and texture. These seasonal additions make the salad feel even heartier!
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Crispy Add-ins: For a delightful crunch, sprinkle some toasted pumpkin seeds or nuts over your salad just before serving. They add a satisfying crunch that contrasts beautifully with the tender sprouts.
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Creamy Alternative: Blend the tahini with Greek yogurt to create a lighter, tangy dressing that still packs flavor without being too rich. It’s like a delicious fusion with creamy deliciousness!
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Grain Goodness: Mix in some quinoa or farro to transform the salad into a filling meal. This adds chewy, nutritious bites that boost the overall heartiness and healthiness of the dish.
Each variation opens a treasure trove of delicious possibilities, making your Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas a vibrant canvas for creativity!
Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas Recipe FAQs
What should I look for when selecting Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for those that are firm, vibrant green, and tightly closed. Avoid ones with yellowing leaves or with dark spots all over, as they tend to be past their prime.
How should I store leftover Brussels Sprout Salad?
You can store the Brussels sprouts, chickpea crumbles, and dressing separately in airtight containers in the fridge for up to 5 days. This method keeps the texture nice and crunchy. Just remember to reheat the Brussels sprouts before serving to regain that warm salad experience!
Can I freeze the chickpea crumbles?
Yes, you can! To freeze the chickpea crumbles, allow them to cool completely after baking. Then, transfer them to a freezer-safe container or a resealable plastic bag. They will keep well for up to 1 month. When you’re ready to use them, just thaw in the refrigerator or reheat directly in the oven for that crispiness.
What if my salad dressing is too thick?
Very! If your dressing turns out thicker than you’d like, add a little more cold water, 1 tablespoon at a time, until it reaches your desired consistency. Blending it will also create a smoother, creamier dressing that’s easy to drizzle over your Brussels Sprout Salad!
Are there any dietary concerns with this recipe?
If you’re looking for a vegetarian option, feel free to substitute the anchovies with finely chopped olives or capers for a burst of flavor without the fish. Additionally, you can use tahini alternatives, like sunflower seed butter, for those with nut allergies. Always check for specific allergies in guests when preparing meals.
How long can I keep the dressing?
The anchovy tahini dressing can be stored in the fridge for up to 5 days in an airtight container. Just give it a good stir before using, as it may thicken a bit in the refrigerator.
These Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas Recipe FAQs will help you create a dish that’s not only delicious but also suitable for your culinary needs!
Irresistible Brussels Sprout Salad with Anchovy Tahini & Crispy Chickpeas
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Drain and rinse your chickpeas, pat them dry, process into crumbly bits and spread on a baking sheet. Drizzle with olive oil, season with za'atar, salt, and toss.
- Thinly slice the Brussels sprouts and spread on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.
- Place both baking sheets in the oven. Roast chickpeas for 25-30 minutes until crisp and Brussels sprouts for 20-22 minutes until crisp-tender.
- In a saucepan, heat anchovy oil, add anchovies, cooking until melted. Stir in garlic, then mix in tahini, lemon juice, parsley, and enough cold water to reach desired consistency.
- Drizzle the warm dressing over the Brussels sprouts, tossing to coat. Serve in bowls topped with chickpea crumbles and optional Parmesan.