Sprouts Salad With Roast Chickpeas

Sprouts Salad With Roast Chickpeas

This recipe went down a real treat at a popup I hosted at the end of last year. It’s all in the dressing - shaved sprouts and roasted chickpeas make it special. A great weeknight dinner or lunch. If you like the look of this, browse my other salad recipes here.

Serves 2

Vegan/GF

INGREDIENTS:

2 handfuls chopped walnuts/pistachios

2 baby gem, finely chopped

300g thinly sliced brussel sprouts

2 handfuls flat leaf parsley leaves

2 handfuls fresh mint/coriander leaves

1 avocado, chopped

2 tbsp sesame seeds

100g roasted chickpeas (roast at 190C degrees for 30 mins with your choice of spices. I used chipotle paste and turmeric with lots of salt)

2 tbsp olive oil

For the dressing:

4-5 tbsp extra virgin olive oil

2 tbsp toasted sesame oil

Zest of 1 lime and juice of 3/4 of 1 lime

1 tbsp pomegranate molasses

2 tbsp red wine vinegar

2 tbsp apple cider vinegar

Salt and pepper

For the dressing, mix everything together in a bowl and taste to check the seasoning.

In a large bowl, mix in all the ingredients and toss together with salad dressing.

Watch me make the recipe here.