SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD
Roasted shredded sprouts, salt & pepper chickpeas, crispy breadcrumbs, and a magical charred lemon dressing. It's a beautiful plate of food.
Ingredients
- 650 g Brussels sprouts trimmed & thinly sliced
- olive oil
- 400 g can chickpeas drained & rinsed
- 25 g panko breadcrumbs
- 15 g pine nuts
- salt & freshly ground black pepper
DRESSING
- extra-virgin olive oil
- 1 unwaxed lemon sliced
- 1 tbsp maple syrup
- 1 garlic clove minced
- 1 tsp wholegrain mustard
Instructions
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Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
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Combine the sliced Brussels sprouts, a good glug of olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the sprouts are beginning to turn golden and crispy.
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Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.
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To make the dressing, heat a large frying pan over a medium heat and add a good glug of extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, mustard, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, adding a little extra glug of extra virgin olive oil to form a paste, then taste and adjust the seasoning, if needed.
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Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).
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Toss the roasted sprouts and half of the roasted chickpeas with a generous spoonful of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas and toasted breadcrumb mixture.
If you love this Shredded Sprout & Charred Lemon Salad, here’s another warming salad recipe: My Favourite Winter Salad.
Love love love
Genius! This is possibly the best salad I have ever eaten. I almost consumed the whole thing in one sitting. Definitely dinner party worthy. I love the fried lemon dressing. I used 3 Tablespoons on my salad and it was perfect. I also substituted walnuts for the pine nuts because that’s what I had on hand. Love love love!
So so glad!
This looks amazing and I’d like to make it this weekend. But what is an unwaxed lemon and how do I make sure my lemon is unwaxed?? Thanks!
You can buy them, or if you aren’t sure, just make sure you give your lemon a really good wash x
Made it and love it!
Came to your site after seeing your IG video of this recipe. Would very much like to see your cooking equipment added to your blog. What pan did you use to fry the lemons? 😋
It’s a Le Creuset shallow casserole dish. I will try to add them on to the posts! x
This salad was fantastic! I’d never had charred lemon before and was a little skeptical, but the flavor was delicious. Added a pinch of cayenne pepper because my kitchen only produces spicy foods and some caramelized onion I had leftover from something else. Would definitely make again!
Yum! So glad you loved it x
Absolutely delicious.. i did add some shredding white cabbage since i didn’t have enough brussels sprouts. I love it. I did put it over a green salad but i think it is great by it’s self or over greens.. Dressing is excellent. Thank you for this recipe.
One of my faves – so glad you loved it!
Made this to go along with dinner tonight and ZOMG the dressing is insanely good. I could drink it. Great recipe, thanks for sharing.
hahaha YAY!
This might be the greatest salad I’ve ever had. Full of flavour, comforting and satiating. The only change I made was adding a few capers to the dressing as well. Thank you for the recipe!!
I’m so glad you loved it!
This was so delicious. I only had a couple sad lemons to work with but it still turned out great. I will definitely make this recipe again!
So glad you loved it!
My girlfriend made this salad for my birthday. Delicious! I was wondering if you could also add sweet potatoes?
Thank you
I would choose regular over sweet potatoes if you do try it out.
Georgie x
May I ask why regular potatoes over sweet potatoes? Is it just a taste preference?
Sweet potatoes are probably too sweet for this recipe but I do like using them in others. Feel free to have a search as I have lots of sweet potato recipes 🙂
G x
Hands down, the best salad I have ever eaten. I wanted to eat the entire recipe! Chefs kiss! Off the charts. Thank you!
It’s one of my faves – glad you enjoyed it!!
Georgie x
Quick Question- does this mean that you chop up the entire lemon peel included for the dressing? Thank you!
Yes x
Wonderful!! Came out great
How can i remove wax from lemons??
You can find them unwaxed in the supermarket (they are normally the organic ones). Or if you can’t find them, just give them a good scrub!!
Georgie x
A winner at our house tonight! We’re overrun with feta cheese at the moment so I tossed some in – the salty creaminess was a great foil to the bright crunch of lemony sprouts. Served with grilled chicken, delicious!
Thanks.
How wonderful! So glad you enjoyed it. Georgie x
This is SO delicious and easy to put together for a tasty vegan meal with crusty bread or to accompany soup or a main dish. I’ve made it twice. The second time I substituted cannellini beans for garbanzos. The cannellini split and dried out when roasted, so I don’t recommend cooking them. If I use them or another soft bean again, I’ll simply add them to the roasted sprouts right before serving the salad.
Really glad you liked it!!
G x
amazing recipe!! keep going back to eat for my lunch prep!
It’s a great one to cook in bulk and keep in the fridge!!
G x
Sexy indeed! Elevated Brussels sprouts! So complex in flavor and simple to make. Just great!
I love doing sprout recipes – glad you liked them!
G x
I tried it with sweet potato (and sprouts and chickpeas) and it works well! This salad is amazing, thank you!
Great idea – glad you enjoyed it!!
G x
Complex flavors but whole thing comes together fast. Super clever use of sheet pans. Loved everything about this. Added goat cheese to serve as an entree.
Thank you – really glad you loved it! It keeps pretty well in the fridge too and so is great for leftovers!
G x
Seriously in shock. This is the most amazing salad I’ve ever eaten. I want it every day. CANNOT WAIT for my next dinner party, gonna blow everyone’s minds. Thank you!
So glad you loved it!!
G x
Delish!!!! Takes some time to prepare but well worth it. I could eat the whole bowl!
Thank you – me too!! It’s great for leftovers!
G x
Delicious!
I didn’t have Panko breadcrumbs, so I toasted some oat bran along with the pine nuts. A tasty healthy alternative.
Good idea with the bran and nuts! Glad you enjoyed it.
G x
We love this recipe so much!!! It’s amazing. I have a quick question though. Could frozen Brussels sprouts be used instead of fresh? I unfortunately ended up with some frozen bags on a grocery order mistake!
They wouldn’t be the best for this recipe but maybe try them in my sprout gratin.
G x
Thank you for this recipe!!! Outstanding!! Made a batch to have for lunch for the first couple of days of the upcoming week, but it’s not going to last that long. The sprouts smelled so good roasting that I couldn’t resist! 1/2 batch for today’s lunch; the second half will likely be dinner!!!
Thank you very much – this one is so good for leftovers. Although, mine don’t last long either!
G x