Za'atar Shaved Brussels Sprout Salad (vegan, gluten free)

Name: Za'atar Shaved Brussels Sprout Salad (vegan, gluten free)
Cuisine: Mediterranean, Middle Eastern
Ingredients: 1/2 lb. brussels sprouts, cleaned and thinly sliced (best by using a mandolin or sharp knife); 1 cup lacinato or curly green kale, chopped; 1/2 cup yellow bell pepper, diced or thinly sliced; 1/4 cup red onion, thinly sliced (optional ); 5 dates, pitted and chopped; 10 kalamata olives, chopped; 1/4 cup toasted pine nuts; 1/2 cup chickpeas; 1/2 avocado, diced; 2 tbsp tahini (extra for topping); 1 large lemon, juiced and 1 tsp of zest; 3 tsp olive oil (extra virgin); 1/4 tsp sea salt; 2 tbsp za'atar (green is za'atar (not the red kind))

8 steps

Updated at: Sun, 16 Feb 2025 03:18:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories829.2 kcal (41%)

Total Fat41.1 g (59%)

Carbs104.9 g (40%)

Sugars49.4 g (55%)

Protein22.1 g (44%)

Sodium1133.6 mg (57%)

Fiber22.8 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 lbbrussels sprouts

cleaned and thinly sliced, best by using a mandolin or sharp knife

1 cuplacinato

or curly green kale, chopped

½ cupyellow bell pepper

diced or thinly sliced

¼ cupred onion

thinly sliced, optional

¼ cuptoasted pine nuts

½ cupchickpeas

0.5avocado

diced

2 Tbsptahini

extra for topping

1lemon

large, juiced and 1 tsp of zest

3 tspolive oil

extra virgin

¼ tspsea salt

2 Tbspza'atar

green is za'atar, not the red kind

Instructions

Step 1

Use a thin knife or mandoline slicer to thinly slice your Brussels sprouts (use a protective glove if needed) and chop kale, bell pepper and thinly slice red onion. (I remove the hard white center pieces after slicing the Brussels)

Step 2

Add ingredients to a large bowl.

Step 3

Optional: Add a little lemon juice and olive to massage the Brussels sprouts kale with your hands to help break it down.

Step 4

Add in chopped dates, olives and chickpeas.

Step 5

In a small bowl, add tahini, lemon juice, za'atar, olive oil and sea salt and mix until well combined. Add a 1-2 tsp of water if needed to thin the dressing out a little bit. Pour the dressing over the salad and mix until very well combined.

Step 6

Toast pine nuts in a dry pan over low-medium heat for serve minutes (be mindful not to burn them). Add pine nuts and avocado to the salad.

Step 7

Serve with extra tahini drizzled on top and enjoy!

Step 8

Store in an airtight container in the fridge for up to 2-3 days.

View on justinecooksvegan.com

↑Support creators by visiting their site 😊