Brussels Sprouts Salad With Crispy Chickpeas

Get the recipe for Brussels Sprouts Salad With Crispy Chickpeas.


  • 1 (14.5 ounce) can chickpeas, drained and rinsed

  • 2 tablespoons olive oil, divided

  • 1 teaspoon za’atar spice

  • 1 garlic clove, minced

  • 1 pound Brussels sprouts, trimmed and sliced

  • 1½ teaspoons lemon zest

  • 4 tablespoons lemon juice, divided

  • 2 whole wheat pitas, sliced into wedges

  • 2 tablespoons tahini paste

  • 1 teaspoon honey

  • ½ teaspoon kosher salt

  • Italian parsley, for garnish (optional)


Calories 330

Fat 13g

Sat Fat 1.5g

Cholesterol 0mg

Sodium 670mg

Protein 12g

Carbohydrate 46g

Sugar 7g

Fiber 10g

Iron 4mg

Calcium 83mg


  1. Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.

  2. Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.

  3. Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.

  4. Make the dressing: Whisk together tahini, remaining lemon juice, honey and salt until smooth.

  5. Stir dressing into Brussels sprouts and top with chickpeas. Serve with pita and garnish with parsley, if desired.

Yields: Serves 4