Jeni’s Brussels Sprout and Chickpea Salad
Ingredients
- 12 ounces shaved Brussels sprouts
- 1-15½ ounce can chickpeas
- Pinch of salt
- ¼ cup red onion
- 1/3 cup whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 Honeycrisp apple
- 1/3 cup Pistachios, roughly chopped (optional, unsalted preferably)
Instructions
- Preheat oven to 450.
- Line a sheet tray with parchment paper. Put the Brusselssprouts on the parchment.
- Drain the chickpeas and spread them over the Brusselssprouts.
- Sprinkle a pinch of salt over the tray.
- Bake for 10-13 minutes, depending on the thickness of theshredded Brussels sprouts. You want the thicker parts to be slightly tender.
- Once cooked, put sprouts and chickpeas in a bowl.
- Add red onion.
- In a separate small bowl, combine mustard, vinegar andhoney,and whisk together.
- Mix dressing into the Brussels sprouts, chickpeas, andonions.
- Cut half the apple into chunks, and thinly slice the otherhalf.
- Mix the apple chunks into the slaw, then put the slaw in aserving dish.
- Decoratively arrange the apple slices around the edge ofthe serving dish.
- Top with pistachios.
- Serve and enjoy!
Notes
This dish can be served warm or cold.
