Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Shredded sprout salad recipe

Katt-Scott-Payne
Shredded sprout salad

Created by Kat Scott Payne

This vibrant roasted chickpea and Brussels sprout salad is a celebration of seasonal winter flavours. Crunchy, golden chickpeas contrast beautifully with tender, caramelised sprouts and hearty kale, while the citrusy, slightly smoky dressing adds brightness and depth. Toasted pine nuts bring a nutty crunch, for a winter salad you’ll keep coming back to!

See method
  • Serves 2
  • Takes 45 mins
  • 609 calories / serving

Ingredients

  • ½ x 400g can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1½ tsp smoked paprika
  • 15g pine nuts
  • 15g walnuts
  • 500g Brussels sprouts, trimmed and thinly sliced
  • 200g organic curly kale

For the dressing

  • 2 tbsp extra-virgin olive oil
  • 1 lemon, sliced
  • 1 large Tesco Finest Emperor Orange, juiced
  • 1 garlic clove, crushed
  • 1 tsp wholegrain mustard

Ready to shop?

Shop ingredients

Each serving contains

Energy
2525kJ 609.0kcal
30%
Fat
42g
high60%
Saturates
6g
low28%
Salt
0.5g
low8%
Sugars
14g
low15%

of the Reference intake

Carbohydrate 27.0gProtein 20.9gFibre 18.7g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Pat the chickpeas dry, then place them in a roasting dish and drizzle over ½ tbsp of olive oil, cumin, ground coriander and smoked paprika, along with some seasoning. Roast for 20–25 mins, shaking the tray halfway through, until the chickpeas are golden and crunchy; set aside.
  2. Meanwhile, add the sliced Brussels sprouts to a separate roasting tray. Drizzle with the remaining ½ tbsp oil, season and toss to coat. Roast for 10-15 mins until they begin to brown but aren’t burnt, turning halfway through.
  3. To make the dressing, fry the lemon slices in a nonstick pan until lightly charred. Remove from the pan and chop finely until it forms a rough paste, then mix with extra-virgin olive oil, orange juice, garlic and mustard.
  4. Toast the pine nuts and walnuts in a dry pan over medium heat until lightly golden.
  5. To assemble, toss the kale, roasted Brussels sprouts, roasted chickpeas and dressing together. Sprinkle over the toasted nuts and serve immediately.

        You may also like

        Pecorino sprouts
        Image of "Pecorino sprouts"
        Charred sprout Caesar salad
        Image of "Charred sprout Caesar salad"
        Sprout and beetroot salad
        Image of "Sprout and beetroot salad"
        Sprout, celery and wild rice salad
        Image of "Sprout, celery and wild rice salad"