Shredded sprout and chickpea salad with maple-tahini dressing recipe
Not just for Christmas Day, try Brussels sprouts in this healthy shredded sprout and chickpea salad. With a creamy maple-tahini dressing, spiced toasted chickpeas and tender broccoli and beans, this is a delicious and easy way to get your daily veg and eat healthily.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 332 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 x 210g pack fine beans and Tenderstem broccoli
- 350g Brussels sprouts, shredded
- ½ tbsp olive oil
- 400g tin chickpeas, rinsed and drained
- 50g pumpkin seeds
- 1 tsp cumin
- ¼ tsp crushed chillies
For the dressing
- 75g tahini
- 1 lemon, juiced
- 1½ tbsp maple syrup
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 332.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.6gProtein 15.8gFibre 1.7g
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- Blanch the beans and broccoli in boiling water for 3 mins, adding the sprouts for the last minute. Drain, run under cold water; drain again.
- Heat the oil in a pan over a medium heat. Fry the chickpeas, pumpkin seeds, cumin and chilli for 2-3 mins, then remove from the heat; season.
- Whisk the dressing ingredients with 2 tbsp hot water. Top the greens with the chickpea mix and the dressing.
- See more Sprout recipes
