Shaved Brussel Sprout & Chickpea Salad
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Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
21
High
Nutrition per serving
Calories644.6 kcal (32%)
Total Fat41.5 g (59%)
Carbs55.8 g (21%)
Sugars15.4 g (17%)
Protein19.7 g (39%)
Sodium924.4 mg (46%)
Fiber17.3 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
300gbrussel sprouts
trimmed and finely shaved either with a vegetable mandolin or with a food processor
2banana shallots
finely sliced
1 Tbspolive oil
for roasting
30gflaked almonds
1 x 400gcan chickpeas
drained and rinsed
4sundried tomatoes
finely chopped
20gfresh mint
finely chopped
3 Tbspolive oil
extra
1 ½ Tbspbalsamic vinegar
1 Tbspwholegrain mustard
salt
pepper
0.5lemon
Instructions
Step 1
Add the brussel sprouts and the shallots to a large baking tray covered with baking paper. Drizzle with olive oil, salt and pepper. Toss everything together and roast in the oven at 200 degrees Celsius for 30-35 minutes. Make sure to stir them halfway through. Roast them until they are crispy around the edges. Add the flaked almonds to a separate tray and toast them in the oven for 10-15 minutes until golden.
Step 2
To make the dressing simply mix all the ingredients until well combined.
Step 3
To assemble the salad mix the roasted brussel sprouts with the chickpeas, chopped sundried tomatoes, flaked almonds and mint with the dressing. Best to bring enjoyed warm!
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