shaved brussels sprouts salad with roasted chickpeas and lemon tahini

Amidst the craziness of COVID-19, I was shopping for vegetables, only to find my regular items sold out at my local grocery store. I wanted to purchase a green vegetable, and ended up purchasing shaved brussels sprouts.

I started looking for a healthy, vegetarian brussels sprouts recipe, and came across this one from Grateful Grazer. Every aspect of the salad, from the sauteed shave brussels sprouts, to the roasted chickpeas and lemon tahini were delicious on their own, but even more divine when combined together.

This recipe is not only flavorful, but also filling, which is so important if you are a vegan or vegetarian (like myself)

Here is the recipe from Grateful Grazer (my edits are in red)

shaved brussels sprouts salad with roasted chickpeas and lemon tahini


  • 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ¼ cup cooked chickpeas)
  • 1 tablespoon ground coriander
  • 1 tablespoon grapeseed oil (I used avocado oil)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Lemon Tahini:
  • ¼ cup tahini (I used soom foods tahini)
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup (see note)
  • Salt and pepper
  • 1-2 tablespoons water
Shaved Brussels Sprouts Salad:
  • 3 I used 1.5 tablespoons grapeseed oil (avocado oil) as needed to coat the pan
  • 5 cups shaved Brussels sprouts (12-ounce bag), I used a 10 oz bag 
  • Salt and pepper
  • ½ cup dry cherries or cranberries (I used a mini box of raisins instead since this was the only dried fruit I had at home)
  • ¼ cup sunflower seeds, toasted if desired (see note)


Prepare the chickpeas:
  1. Preheat oven to 400 degrees Fahrenheit. Dry chickpeas with a clean towel and transfer to a bowl. (I like to keep the outer skins, but you can also pick these out if preferred.) Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.

Prepare the lemon tahini:
  1. In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.
Prepare the Brussels sprouts:
  1. Heat oil in a large skillet over medium heat. Once the oil shimmers, stir in brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. Add more oil as needed to prevent sticking during cooking. Transfer cooked Brussels sprouts to a large bowl and stir in dry cherries raisins and sunflower seeds (reserve some for serving if desired). Pour half of the lemon tahini into the bowl and gently toss until the mixture is evenly coated.

  2. Transfer Brussels sprouts mixture to a serving dish. Spoon roasted chickpeas on top and drizzle with remaining lemon tahini. Garnish with additional sunflower seeds if desired.

  3. Store in an airtight container and refrigerate up to 3 days.
Recipe Notes
  • To toast sunflower seeds: Preheat oven to 350 degrees Fahrenheit. Spread sunflower seeds in a single layer on a baking sheet and transfer to the center rack of the oven. Bake 5 minutes, or until golden.
  • For a vegan variation, use maple syrup instead of honey.


Pictured with a slice of my homemade whole wheat challah bread

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