Crispy Brussels Sprout Salad (Printable Recipe)

Crispy roasted sprouts and squash tossed with a bright cilantro lime dressing and crunchy chickpeas.

# Ingredients You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, rinsed and patted dry
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon dried thyme
05 - 1/2 teaspoon salt

→ Roasted Squash

06 - 1 medium delicata squash, halved, deseeded and thinly sliced
07 - 1/2 teaspoon cornstarch
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon Chinese Five Spice powder
11 - 1/2 teaspoon dried thyme
12 - 1 tablespoon olive oil
13 - Salt, to taste

→ Roasted Brussels Sprouts & Onions

14 - 2 cups brussels sprouts, thinly sliced
15 - 1/2 medium red onion, thinly sliced
16 - 1 tablespoon olive oil
17 - 1 tablespoon maple syrup
18 - 1 teaspoon fresh thyme leaves
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon ground coriander
21 - 1/2 teaspoon Chinese Five Spice powder
22 - 1/4 teaspoon fennel seeds
23 - Salt, to taste

→ Cilantro Lime Dressing

24 - 2 tablespoons tahini
25 - 1 tablespoon maple syrup
26 - 1 small garlic clove, grated
27 - 1 teaspoon Dijon mustard
28 - 2 tablespoons fresh cilantro, finely chopped
29 - 1 teaspoon lime zest
30 - 2 tablespoons fresh lime juice
31 - Salt, to taste
32 - 3–5 tablespoons water, as needed to thin

# Steps to Follow:

01 - Preheat oven to 425°F and line 3 baking sheets with parchment paper. Spread dried chickpeas on one sheet, drizzle with 1 tablespoon oil, toss to coat, and bake for 15 minutes.
02 - Remove chickpeas from oven, sprinkle with garlic powder, thyme, and salt. Stir well and bake again for 15 minutes until crispy.
03 - Place thinly sliced delicata squash on a baking sheet. Toss with cornstarch, garlic powder, coriander, Five Spice, thyme, oil, and salt. Spread evenly and roast on bottom rack for 13–15 minutes until golden.
04 - Add sliced brussels sprouts and onion to a third sheet. Toss with oil, maple syrup, thyme, garlic powder, coriander, Five Spice, fennel seeds, and salt. Spread and bake for 12–15 minutes.
05 - Once roasted, combine squash with brussels sprouts and onions on one tray. Toss gently to mix.
06 - Whisk tahini, maple syrup, garlic, mustard, cilantro, lime zest, lime juice, and salt. Add 3 tablespoons water and whisk until smooth, adjusting with more water as needed.
07 - In a bowl, layer cooked grains (optional), roasted vegetables, and crispy chickpeas. Drizzle with cilantro lime dressing before serving.

# Extra Tips:

01 - No need to peel delicata squash; the skin is edible and adds fiber.
02 - Roasting time varies based on slice thickness; adjust accordingly.
03 - For crispy chickpeas, roast first with oil, then season mid-way through.

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