Okay, so I’ve been craving something that’s got a little kick, a little crunch, and a whole lot of flavor lately, and THIS Spicy Roasted Chickpeas Brussels Sprout Salad with Cranberries and Parmesan has totally hit the spot! It’s the kind of dish that makes you stop and say, “Wow, what IS that?” Honestly, when I first threw this together, I wasn’t sure if the spicy chickpeas and the earthy Brussels sprouts would play nice, but oh my goodness, they are a match made in heaven. It’s got that perfect balance of sweet from the cranberries, a little salty punch from the Parmesan, and then BAM! The roasted chickpeas give it this amazing texture that just makes every bite exciting. This salad proves that healthy food can absolutely be bursting with personality!
Why You’ll Love This Spicy Roasted Chickpeas Brussels Sprout Salad
Seriously, this salad is a game-changer. It’s the perfect mix of so many yummy things:
- Amazing Flavors: You get sweet, salty, tangy, and a little spicy all in one delicious bite.
- Fantastic Textures: Crispy chickpeas, tender sprouts, chewy cranberries – it’s a party in your mouth!
- Super Easy: Honestly, the oven does most of the *hard* work. Roasting everything is so simple.
- Healthy & Hearty: It’s packed with good-for-you stuff like fiber and protein, so it’s a meal you can feel great about.
Ingredients for Your Spicy Roasted Chickpeas Brussels Sprout Salad
Alright, let’s talk about what you’ll need to make this amazing salad. It’s pretty straightforward, and you might even have most of it in your pantry already! Trust me, the quality of these simple ingredients really shines through.
For the Roasted Goodness:
- One 15-ounce can of chickpeas – make sure you give them a good rinse and drain them really well!
- About a pound of fresh Brussels sprouts – trim off those little ends and then give them a good halve.
- 2 tablespoons of good olive oil – enough to coat everything nicely.
For the Spicy Kick:
- 1 teaspoon chili powder – this is where the warmth comes from!
- 1/2 teaspoon cumin – a little earthy depth.
- 1/4 teaspoon garlic powder – because garlic makes everything better.
- 1/4 teaspoon salt – to bring out all those flavors.
- 1/4 teaspoon black pepper – just a little zing!
And the Finishing Touches:
- 1/2 cup dried cranberries – for that lovely sweetness and chew.
- 1/4 cup grated Parmesan cheese – a little salty, nutty goodness.
- For the Quick Dressing:
- 2 tablespoons fresh lemon juice – bright and essential!
- 1 tablespoon Dijon mustard – gives it that little tang.
See? Nothing too crazy, right? Just good stuff that comes together beautifully.
Crafting the Perfect Spicy Roasted Chickpeas Brussels Sprout Salad: Step-by-Step
Alright, ready to turn these simple ingredients into something spectacular? It’s easier than you think, and honestly, the smell as it all roasts is just divine. We’re going to get everything prepped so we can roast it all up to perfection. You can even use some of these roasting tips for other veggies, like I do with my extra crispy Brussels sprouts!
Roasting the Spicy Chickpeas
First things first, let’s get those chickpeas ready for their glow-up! Preheat your oven to 400°F (200°C). Grab a bowl and toss your rinsed and drained chickpeas with about 1 tablespoon of olive oil. Now, sprinkle in that chili powder, cumin, garlic powder, salt, and pepper. Give them a good mix so they’re all coated. Spread them out in a single layer on a baking sheet. You want them to get a little crispy, not soggy, so give them space!
Preparing the Brussels Sprouts
While the oven is heating up, let’s do the same for our Brussels sprouts. In that same bowl you just used (no need to wash it!), toss your trimmed and halved Brussels sprouts with the other tablespoon of olive oil. I like to get them coated really well. Spread these out on a separate baking sheet. Roasting them separately helps them get the best texture – tender on the inside with those lovely browned bits on the outside. We’re looking for them to be tender but still have a little bite, not mushy!
Assembling Your Spicy Roasted Chickpeas Brussels Sprout Salad
Now for the magic part! Once your chickpeas are done roasting (they should be slightly crispy – about 20-25 minutes, give or take) and your Brussels sprouts are tender and a little browned (around 15-20 minutes), it’s time to bring it all together. Carefully add both the roasted chickpeas and sprouts into a big bowl. Then, toss in your dried cranberries and that lovely grated Parmesan cheese. Next up, the dressing! Whisk together the fresh lemon juice and Dijon mustard in a small bowl until it’s nice and smooth – like a quick zesty dressing. Pour all that goodness over the salad and give everyone a gentle toss. You want to coat everything without breaking those beautiful sprouts. Serve it up right away while everything is still warm and wonderfully textured!
Tips for the Best Spicy Roasted Chickpeas Brussels Sprout Salad
You know, making a truly fantastic salad is all about the little things, and I’ve picked up a few tricks over the years that really make this Spicy Roasted Chickpeas Brussels Sprout Salad sing. It’s not just about following the recipe; it’s about making it your own and ensuring every bite is just perfect. Little tweaks can make a huge difference!
Achieving Crispy Chickpeas
Okay, so this is super important for that amazing crunch factor. Before you even think about tossing your chickpeas with oil and spices, give them a really good pat-down with a paper towel. I mean, get them as dry as you possibly can! This simple step helps all the moisture evaporate in the oven, leaving you with those satisfyingly crispy little morsels instead of soft ones. It’s a small step, but trust me, it’s a game-changer for texture!
Adjusting the Spice Level
Now, I love a little heat, hence the “spicy” in the name, but I totally get that not everyone is a fire-breather! If you prefer things on the milder side, just dial back on the chili powder. You can start with just half a teaspoon and taste the chickpea mixture before roasting to see if it’s to your liking. On the flip side, if you want it *extra* zesty, feel free to add a tiny pinch of cayenne pepper or even a dash of smoked paprika for a deeper, smokier heat. Play around with it!
Adding Extra Crunch and Flavor
This salad is already pretty amazing, but if you’re looking to take it up another notch – and who doesn’t love that? – adding some toasted nuts is just divine. Walnuts or pecans, roughly chopped, add another layer of texture and a lovely nutty flavor that pairs so well with the sprouts and cranberries. You could even toss some toasted slivered almonds in there if that’s what you have on hand. It gives it a wonderful richness, kind of like how toasted hazelnuts make my radicchio salad so special.
Serving Suggestions for Your Salad
This Spicy Roasted Chickpeas Brussels Sprout Salad is so versatile, it works perfectly as a stand-alone light lunch or a star side dish! I absolutely love it alongside some simple roasted chicken or pan-seared salmon. It’s also fantastic with heartier mains, perhaps something from my list of family-favorite dinners. Honestly, it’s even great as a hearty appetizer on its own! You can even serve it as part of a larger meal, maybe alongside some classic diner-style comfort foods. It just adds that perfect pop of flavor and texture.
Nutritional Information
Okay, so while this salad is bursting with flavor and texture, it’s also pretty darn good for you! Each serving gives you about 350 calories, with roughly 18g of fat (don’t worry, most of that is the good kind!), 12g of protein, and about 35g of carbohydrates, including a fantastic 10g of fiber. Keep in mind these are estimates, and your exact numbers might shift a bit depending on the brands you use and how much dressing you drizzle on!
Frequently Asked Questions
Got questions about whipping up a batch of this delicious Spicy Roasted Chickpeas Brussels Sprout Salad with Cranberries and Parmesan? I’ve got you covered!
Can I make the Spicy Roasted Chickpeas Brussels Sprout Salad ahead of time?
You sure can! I like to roast the chickpeas and Brussels sprouts ahead of time and store them separately in airtight containers. Then, just whisk up the dressing right before you’re ready to toss everything together with the cranberries and Parmesan. This keeps everything nice and crisp!
What are good substitutions for cranberries in this salad?
If you’re not a fan of cranberries or just don’t have them on hand, no worries! Try using dried cherries or chopped dried apricots for a similar sweet-tart burst. Chopped dates would also add a lovely chewy sweetness. You could even add some toasted raisins if that’s what you have!
How can I store leftover Spicy Roasted Chickpeas Brussels Sprout Salad?
Leftovers are best stored in an airtight container in the refrigerator. It’s ideal to store the assembled salad, but for the best texture with the crispy chickpeas, you might want to store the roasted components separately and toss everything with the dressing just before serving again. It should keep for 2-3 days, though the chickpeas might lose a little of their crispness over time.
Share Your Spicy Roasted Chickpeas Brussels Sprout Salad Creations!
Alright, now that you’ve got the lowdown on making this incredible salad, I *really* want to hear from you! Did you whip up a batch? How did it turn out? Did you add any fun twists? Please, leave a comment below and let me know what you thought! And if you snapped a pic, tag me on social media – I absolutely love seeing your kitchen creations!
Print
Spicy Roasted Chickpeas and Brussels Sprout Salad with Cranberries and Parmesan
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and textured salad featuring spicy roasted chickpeas, tender Brussels sprouts, sweet cranberries, and salty Parmesan cheese.
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the rinsed and drained chickpeas with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
- In the same bowl, toss the Brussels sprouts with the remaining 1 tablespoon of olive oil. Spread them on a separate baking sheet.
- Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are slightly crispy.
- Roast the Brussels sprouts for 15-20 minutes, until tender and slightly browned.
- In a large bowl, combine the roasted chickpeas and Brussels sprouts.
- Add the dried cranberries and Parmesan cheese to the bowl.
- In a small bowl, whisk together the lemon juice and Dijon mustard to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- For extra crispy chickpeas, you can pat them very dry before tossing with oil and spices.
- If you prefer a milder spice, reduce the chili powder.
- You can add toasted nuts like walnuts or pecans for extra crunch.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Spicy Roasted Chickpeas, Brussels Sprout Salad, Cranberry Salad, Parmesan Salad, Vegetarian Salad, Healthy Salad