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Rosenkohl Salat mit Süßkartoffeln & Kichererbsen
Elle

Brussels Sprout Salad with Sweet Potatoes & Chickpeas

5 from 1 vote
A flavor packed raw Brussels sprout salad recipe with smoky roasted sweet potatoes and chickpeas in a tahini-caesar dressing. Delicious served warm or at room temperature.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 388

Ingredients
  

For the salad:
  • 1 large sweet potatoes, peeled and cut into half moons
  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne
  • sea salt and black pepper, to taste
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 500 g Brussels sprouts, cleaned and shredded
For the parmesan-tahini dressing:
  • 3 small oil-packed anchovy fillets, finely chopped
  • 1 large garlic clove, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 4 1/2 tablespoons tahini
  • 1 teaspoons Dijon mustard
  • 4 1/2 tablespoons extra-virgin olive oil
  • 4 1/2 tablespoons finely grated Parmesan, plus more for serving
  • sea salt and freshly ground black pepper, to taste
  • 4 tablespoons water (plus more to thin, if needed)
To garnish:
  • 2 tablespoons freshly chopped flat-leaf parsley
  • sesame seeds or nigella (black cumin seeds)
  • extra lemon wedges, for serving (optional)

Instructions
 

  1. Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. In a large bowl, add the sweet potatoes, 1 1/2 tablespoons olive oil, smoked paprika, cayenne, and a pinch salt and pepper. Toss well to evenly coat. Transfer to the prepared baking sheet, spread in an even layer without crowding, and roast in the preheated oven for 15 minutes.
  3. Add the rinsed and well-drained chickpeas to the same bowl as used for the sweet potatoes, toss with the remaining 1/2 tablespoon olive oil. Remove from sweet potatoes from the oven, give them a flip, then add the chickpeas to the baking sheet and return to the oven to roast for another 15 minutes, until the chickpeas are slightly crisp and the sweet potatoes tender.
  4. Meanwhile, in a large salad bowl, add the shredded Brussels sprouts.
  5. To make the dressing, combine all ingredients in a small bowl and whisk together until smooth and well combined. Taste and season with more salt and pepper, if needed.
  6. Toss the dressing with sprouts until well-coated. Add the roasted sweet potatoes and chickpeas and toss gently to incorporate. Garnish with parsley and sesame or nigella seeds.
  7. Optionally, serve with extra lemon for anyone who like to add a little squeeze of lemon to their salad.
  8. Serve and enjoy!

Nutrition

Calories: 388kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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