Brussels Sprouts Salad with Crunchy Chickpeas

I decided to roast the brussel sprouts in the oven because my husband isn’t crazy about them. I would make this again, but probably go with another dressing. The tahini dressing wasn’t our favorite. We are working on increasing our fiber intake and these recipes are great!

I was a little dubious about this recipe but tried it despite my misgivings. It was really delicious. The combination of flavors with the dressing made a very filling and satisfying meal. The one thing I did change was to substitute the avocado for cherry tomatoes and feta cheese. Yum! The tomatoes added a bit of juicy pop and the feta melded very well with the dressing and greens. Great recipe. A keeper for certain! BTW, I couldn't find roasted chickpeas in our stores, so I made my own. They only take about 20 minutes in a 425 degree oven. Just rinse and drain a can of chickpeas. Place in sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss. Bake for about 20 minutes...if not crisp enough...try another 5 or 10 minutes of roasting time. While they were roasting, I prepped the other salad ingredients. Perfect!

My doctor put me on a high fiber diet and following these recipes has been a truly amazing experience. This salad is absolutely out of this world delicious and I have continued to keep it in my diet plan! It is not like eating grass and healthy has never tasted so good. I was completely skeptical at first but not anymore.

I love this salad. However if I had to eat it with just chopped Brussels sprouts I would be singing a different tune. Take the measured amount and place in the food processor and chopped fine. This makes it easier to adhere to the tahini sauce and easier to mix and eat.

There are things that I love about this salad, like the chickpeas and the avocado. However, the raw brussel sprout + kale combo is not it. I love leafy greens and often eat kale salads, but it literally tastes like hay trying to swallow down. I would roast the brussel sprouts or use a different salad base.

When I read the other review with the one star, I thought maybe she/he might be too critical and just not a kale/sprout lover. Negative. She was spot on except I would say it was like eating tree bark. I'm a super clean eater and I can eat the greenest of green, the rawest or raw but this salad has simply no flavor. There's not enough dressing to even taste it (and the dressing on its own is very good). The chick peas add no flavor even though I air fried my own with spices. I'm sad that I prepped four of these guys as I'm following the 7 day plan. I'll certainly add more dressing today and will massage it into the veggies in the morning hoping that the dressing will break down the crunch a bit. The one redeeming feature is that once you were done, you didn't want more Also, it was filling for just a salad.

When I read the other review with the one star, I thought maybe she/he might be too critical and just not a kale/sprout lover. Negative. She was spot on except I would say it was like eating tree bark. I'm a super clean eater and I can eat the greenest of green, the rawest or raw but this salad has simply no flavor. There's not enough dressing to even taste it (and the dressing on its own is very good). The chick peas add no flavor even though I air fried my own with spices. I'm sad that I prepped four of these guys as I'm following the 7 day plan. I'll certainly add more dressing today and will massage it into the veggies in the morning hoping that the dressing will break down the crunch a bit. The one redeeming feature is that once you were done, you didn't want more Also, it was filling for just a salad.

I understand the lack of reviews on here. This salad, while healthy, is like eating grass. I was able to stomach the first time only because I am new to 1500 calories and trying to lose weight due to a health issue. The second time I threw in some sliced mushrooms, grated carrots, chopped tomatoes, and a teaspoon of sliced almonds. I had already mixed in the "dressing" so I left off the tasteless, dry chickpeas and I used another teaspoon of olive oil, some balsamic vinegar a bit of salt and pepper. I used 1/2 an avocado, which I know ramps up the calories, but next time there will not be any of this dressing either. That along with no chickpeas should help make up for the almonds (which I may not do the next time) and the other 1/4 of the avocado.

This is a wonderful salad .