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Shredded sprout salad recipe

Shredded sprout salad recipe

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

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

Each serving contains

  • Energy

    2525kj
    609kcal     30%

  • Fat

    42g 60%

  • Saturates

    6g 28%

  • Sugars

    14g 15%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 27g Protein 20.9g Fibre 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.

See more recipes from the Tesco Kitchen

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