Brussels Sprout Kale Chickpea Salad
Introduction
In recent years, healthy, plant-based diets have gained popularity, and the Brussels Sprout Kale Chickpea Salad perfectly embodies this trend. Combining tender-crisp Brussels sprouts, nutrient-rich kale, and creamy chickpeas, this salad is as nourishing as it is flavorful. Roasted to perfection and tossed in a zesty maple-Dijon dressing, every bite delivers a symphony of textures: crunchy sunflower seeds, sweet-tart cranberries, and a hint of smoky warmth from smoked paprika.
Whether you’re preparing a cozy dinner, a vibrant lunch, or contributing to a potluck, this salad impresses with both its taste and nutritional value. Its combination of vitamins, fiber, and plant-based protein makes it a wholesome meal that satisfies the body while delighting the senses.
Why This Salad is Special
The magic of this salad lies in its balance of flavors and textures. Roasted Brussels sprouts bring a slight caramelized crunch, wilted kale adds depth, and chickpeas provide creamy richness. A well-crafted dressing of lemon juice, maple syrup, Dijon mustard, and smoked paprika enhances the flavors without overpowering the vegetables. The finishing touches—roasted sunflower seeds and dried cranberries—add texture, sweetness, and visual appeal.
This dish is simple enough for weeknight meals yet feels gourmet, making it a go-to recipe for both casual and special occasions.
Ingredients
For the Salad Base:
- 1½ lbs Brussels sprouts, trimmed & thinly sliced
- 1 bunch curly kale, stems removed & finely chopped
- 1 (15 oz) can chickpeas, drained & rinsed
- 3 tbsp olive oil
- ¼ cup roasted sunflower seeds
- ¼ cup dried cranberries
For the Dressing:
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Equipment Needed:
- Baking sheet
- Oven
- Small bowl & whisk
- Large mixing bowl
- Knife & cutting board
- Measuring spoons
Instructions
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