Shaved Brussels Sprout Salad with Crispy Chickpeas & Citrus dressing


Roasted Chickpeas

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon crushed garlic
  • 1 tablespoon Tasmanian olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Lemon Tahini Dressing

  • ¼ cup tahini
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • Salt and pepper
  • 1-2 tablespoons water

Shaved Brussels Sprouts Salad

  • 3 tablespoons Tasmanian Extra Virgin Olive Oil
  • 5 cups shaved Brussels sprouts
  • Salt and pepper
  • Cup of fresh herbs, roughly chopped (mint, dill or parsley)


Prepare the chickpeas:

  • Preheat oven to 190 degrees Celsius. Drain, wash and dry chickpeas with a clean tea-towel and transfer to a bowl. Add oil, garlic, salt and pepper—combine. Spread chickpeas in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.

Prepare the lemon tahini:

  • Meanwhile, whisk tahini, lemon zest and juice, honey, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached.

Prepare the Brussels sprouts:

  • Wash brussels sprouts, chop of the ends and with a very sharp knife or mandolin, thinly slice sprouts.
  • Transfer Brussels sprouts into a large salad bowl, add chickpeas, herbs and dressing—toss to combine. Serve immediately.

WE LOVE LEFTOVERS: Store leftovers in an airtight container and refrigerate up to 3 days.