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SideChef
Recipes
Gluten-Free
Spicy Chickpeas and Brussels Salad

17 INGREDIENTS • 9 STEPS • 30MINS

Spicy Chickpeas and Brussels Salad

Recipe
The most flavorful Spicy Chickpeas and brussel sprout salad. By using some of your favorite everyday ingredients you can quickly create a super healthy and delicious meal.
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The most flavorful Spicy Chickpeas and brussel sprout salad. By using some of your favorite everyday ingredients you can quickly create a super healthy and delicious meal.
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

30MINS

Total Time

Ingredients

Servings
4
us / metric
Salad
Hard-Boiled Egg
4

Sponsored

Eggland's Best Hard Cooked Eggs
Brussels Sprouts
2 1/2 cups
Brussels Sprouts, shaved
Fresh Baby Spinach
2 cups
Fresh Baby Spinach
Parmesan Cheese
1/2 cup
Parmesan Cheese
Pine Nuts
4 Tbsp
Pine Nuts
Golden Raisins
4 Tbsp
Golden Raisins
Granny Smith Apple
1
Granny Smith Apple
Spicy Chickpeas
Chickpeas
1 can
(14.5 oz)
Chickpeas
Chili Powder
1/4 tsp
Chili Powder
Paprika
1/2 tsp
Paprika
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Sea Salt
1/4 tsp
Sea Salt
Olive Oil
1 Tbsp
Olive Oil
Salad Dressing
Lemon
1
Lemon
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Dijon Mustard
1 Tbsp
Dijon Mustard
Dry Mustard
1 Tbsp
Dry Mustard

Nutrition Per Serving

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Calories
413
Fat
19.5 g
Protein
19.3 g
Carbs
37.9 g
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Spicy Chickpeas and Brussels Salad
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1
Preheat the oven to 430 degrees F (220 degrees C) and line a large baking sheet with parchment paper.
step 2
Open and drain the can of Chickpeas (1 can) by using a strainer. You can also use a kitchen towel and pat them dry.
step 3
Transfer the dried chickpeas and spread it to the baking sheet and toss them with a drizzle of Olive Oil (1 Tbsp) and generous pinches of Sea Salt (1/4 tsp), Paprika (1/2 tsp), Chili Powder (1/4 tsp), and Crushed Red Pepper Flakes (1/2 tsp).
step 4
Bake for 20 minutes.
step 5
Slice the Brussels Sprouts (2 1/2 cups) and Granny Smith Apple (1) using a vegetable slicer.
step 6
In a large bowl, toss together chickpeas, brussels sprouts, Fresh Baby Spinach (2 cups), apples, Golden Raisins (4 Tbsp), Parmesan Cheese (1/2 cup), and Pine Nuts (4 Tbsp).
step 7
To a small jar add and combine White Wine Vinegar (2 Tbsp), Lemon (1) juice, Dijon Mustard (1 Tbsp), and Dry Mustard (1 Tbsp). Close the jar and shake until emulsified, adding salt and pepper is optional.
step 8
Cut the Eggland's Best Hard Cooked Eggs (4) into 2 or 4 and add to the salad.
step 9
Dress salad with dressing just before serving.
step 9 Dress salad with dressing just before serving.

Tags

Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Vegetables
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