Shaved Sprout + Za’atar Salad
Recipe:
Brussels sprouts with a crispy chickpea crumble + za’atar dressing
PLANT-BASED | GLUTEN FREE
Total time: 45 mins
Serves: 4 (as a side)
This salad will make you obsessed with sprouts! Crispy Brussels sprouts, a tangy za'atar dressing, and crunchy chickpea crumble come together for a flavour-packed, festive side.
INGREDIENTS
Sprouts:
1 tin of chickpeas
2tbsp za'atar seasoning
400g Brussels sprouts
Olive oil, as needed
Salt + Black Pepper, to taste
Dressing:
3 tbsp olive oil
1 tsp miso paste
2 tsp capers, minced
1 clove garlic, minced
1/4cup tahini
1/2 lemon for juicing
1/4 cup flat leaf parsley finely chopped
3 tbsp cold water + more as needed
METHOD
1. Preheat your oven to to 180°C.
2. To prepare the chickpea crumble, drain and rinse the chickpeas, then pat them dry thoroughly. Add the dried chickpeas to a food processor and pulse until they form chickpea ‘crumbs’. Spread these crumbs evenly over a baking sheet, drizzle generously with olive oil, sprinkle with za'atar and a pinch of salt, and toss to coat.
3. Thinly slice the Brussels sprouts and spread them on a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Add the chickpeas and Brussels sprouts to the oven, positioning the chickpeas on the highest rack. Roast the Brussels sprouts for 20-22 minutes, until they are slightly crisp and golden. Roast the chickpea crumble for 25-30 minutes, or until it becomes dry and crisp.
5. While the Brussels sprouts and chickpeas are roasting, combine all dressing ingredients in a blender and blend until smooth. Add more water, a little at a time, to reach a pourable consistency, if needed.
6. Once the Brussels sprouts are out of the oven, drizzle them with a generous amount of the za'atar dressing and toss directly on the baking sheet to coat.
7. To serve, pile the dressed Brussels sprouts to a serving bowl and sprinkle the crispy chickpea crumble on top. Serve immediately as a side.