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Shredded sprout and chickpea salad with maple-tahini dressing recipe

Shredded sprout and chickpea salad with maple-tahini dressing recipe

2 ratings

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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    3g 17%
  • Sugars

    7g 8%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 19.6g Protein 15.8g Fibre 1.7g


  1. 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.

  2. 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. 
  3. Whisk the dressing ingredients with 2 tbsp hot water. Top the greens with the chickpea mix and the dressing.

See more Sprout recipes

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