Creamy Brussels Sprouts Salad
This Creamy Brussels Sprouts Salad is the perfect hearty salad for any time of year. It has amazing texture and flavors, from golden raisins to vegan feta and fresh tomato. Topped with a dreamy honey mustard dressing that will become your new favorite!
Servings: 4 people
Ingredients
- 3 1/2 cups shredded brussels sprouts
- 1 15 oz. can chickpeas drained and rinsed
- 1 tsp avocado oil
- 1/4 tsp each kosher salt pepper, garlic powder, paprika
- 1 cup cherry or grape tomatoes halved
- 1/2 cup thinly sliced seedless cucumber
- 2 tbsp finely chopped red onion
- 2 tbsp thinly sliced scallions
- 2 tbsp finely chopped fresh dill or parsley
- 1/4 to 1/3 cup toasted walnut pieces to taste
- 1/4 to 1/3 cup crumbled vegan feta to taste
- 1 avocado diced
Dressing
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Instructions
- Slice each brussels sprout in half lengthwise (through its stem part). Then place each piece cut side down, and make cuts across to create shredded pieces, discarding any tough end bit. Add shreds to a large mixing bowl.
- To make the seasoned chickpeas, place a large pan over medium heat. Once hot, add oil and drained chickpeas, stir, then add the seasonings. Stir and cook 2 to 3 min, stirring periodically. Transfer chickpeas to a bowl to cool down a bit.
- Make the dressing by adding all Dressing ingredients to a small bowl and stirring well.
- Assemble the salad by adding the warm chickpeas and all other ingredients to the mixing bowl with the sprouts. You can add as much dressing as you like.