This Flavorful Shaved Brussels Salad uses capers and tahini for a creamy tangy dressing that takes this salad to the next level. It's quick, easy, and healthy. A gluten-free recipe, with an option for oil-free.
This easy salad is rich in plant-based protein, fiber, heart-healthy fats, and antioxidants. The sweetness of the dried cranberries balances the tangy and briny flavors of the creamy caper and lemon dressing perfectly.
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๐ฅ Why this Salad Recipe is Fabulous
- This nourishing salad is rich in plant-based protein from chickpeas, heart-healthy fats from tahini and sunflower seeds, as well as several vitamins and minerals from Brussels and fresh lemon.
- It's an easy recipe to make.
- All the ingredients are budget-friendly.
- The Brussels sprouts are easily shredded using a food processor, making the prep a breeze for this recipe. No chopping is required.
๐ฉ๐ผโ๐พ Ingredients
- Brussels sprouts
- Chickpeas
- Cranberries (optional)
- Sunflower seeds
- Tahini
- Dijon mustard
- Capers and brine
- Lemon
- Garlic
- Seasoning
See the recipe card for measurements.
๐ฅฌ Substitutes
- Capers - Try to find jarred capers packed in brine. Otherwise, canned will also work. The brine is also added to the dressing for extra flavor.
- Cranberries - add unsweetened or sweetened cranberries for texture. (Aurora Products is a brand that packages unsweetened cranberries.)
- Garlic - substitute with garlic powder to taste as needed
- Lemon juice - substitute with apple cider vinegar as needed
For more healthy recipe ideas, try these satisfying vegan salads.
๐ How to Make Shaved Brussels Sprouts Salad
Step 1. Make chickpea croutons: Dry the chickpeas with a clean kitchen or paper towel so they get even crispier in the oven. You can remove the skins too, as desired. Toss them with the spices. Season with salt. Add olive oil for a delicious mouthfeel, or skip it for an oil-free option. Roast at 425ยบF and then broil after roasting to make extra crispy chickpea croutons.
Step 2. Prepare the Brussels sprouts: Shred the Brussels sprouts in a food processor using the adjustable slicing disk, or a sharp knife. A food processor will shred the Brussels evenly and quickly. If you don't own a food processor, a sharp knife also works perfectly well, but it will take a bit longer.
Step 3. Roast the Brussels sprouts (optional): Toss the shaved Brussels with olive oil, garlic powder, and salt. Bake them at the same time as the chickpeas. The texture of sautรฉed Brussels paired with the creamy dressing is nothing short of delicious. However, for oil-free, skip the step of roasting the Brussels sprouts.
Step 4. Prepare the dressing: Simply mix the dressing ingredients in a medium bowl. No blending is required. To pack in even more flavor, the garlic and lemon zest is grated directly into the dressing.
For serving: Add one-half of the dressing to the shaved Brussels sprouts and mix. Gently stir in the sunflower seeds and dried cranberries, so the salad doesn't become mushy. Top with the roasted chickpeas for serving, so that they remain crispy. Drizzle with more dressing as desired.
โ๏ธ Expert Tips
- For oil-free, roast the seasoned chickpeas without oil. Use the shredded raw Brussels sprouts for making the salad.
- Jarred capers preserved in brine work best for this recipe.
- Storage: Refrigerate any remaining dressing in an airtight container for up to 4 days. Store the salad in a separate container in the fridge for up to 4 days.
๐๐ฝโโ๏ธ Recipe FAQs
Capers are the green, unripened buds of the caper bush. The plant is native to the Mediterranean but is now grown in many countries. Once picked, the capers are dried and brined, or packed in salt. This brings out their lemony, slightly floral green olive-like flavor. They add a briny, salty quality to a dish, which is what makes them a perfect addition to this vegan Caesar salad. They are also used to add texture and tanginess to soups, stews, sauces, roasted veggies, and salads, or used as a garnish. A little goes a long way, so use sparingly.
Substitutes: Substitute capers for finely chopped green olives.
Storage: This recipe uses brined capers. Once opened, keep the capers submerged in their brine, and refrigerated in an airtight container for up to nine months.
Dried fruits are easy to store and eat. They are a convenient way to add a burst of flavor, or a touch of sweetness, to a dish.
Both fresh and dried fruit are a healthy source of calories. But because dried fruit is smaller and more concentrated than the fresh fruit from which it comes, it's easier to consume a lot of calories and sugar eating dried fruit. In addition, some manufacturers of dried fruit add additional sugars beyond those which are naturally occurring. Enjoy dried fruit in moderation, and try to find brands with the least amount of added sugar.
Dried cherries can be substituted for dried cranberries in this recipe. Dried cherries tend to be a lot less sweet, but they are typically more expensive.
Yes! This mixed salad is good in the refrigerator for up to 4 days. Prep this recipe for lunch on the go.
๐ฝ Related Recipes
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๐ Recipe
Shaved Brussels Sprouts Salad
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Ingredients
- 15 ounces chickpeas canned, drained and rinsed
- 1 ยฝ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & black pepper to taste
- 1 tablespoon olive oil for chickpeas (optional: plus 1 tablespoon for Brussels sprouts)
- ยพ pounds Brussels sprouts ends trimmed
Dressing:
- ยผ cup tahini
- 1 teaspoon finely chopped capers
- 2 teaspoons caper brine from the jar
- 1 ยฝ teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice plus more to taste
- ยผ teaspoon lemon zest
- 1 clove garlic
- Salt & black pepper to taste
Other:
- ยผ cup sunflower seeds
- ยฝ cup dried cranberries
Instructions
- Preheat the oven to 400ยบF. Line a large, rimmed baking sheet with parchment paper or a nonstick silicon mat.
- Prepare the chickpeas: Rub the chickpeas with a clean towel to remove excess moisture. Transfer the chickpeas to a medium bowl. Add the smoked paprika, garlic powder, and onion powder. Add salt and black pepper to taste. Mix in 1 tablespoon of the olive oil, if using. Transfer the chickpeas to the prepared baking sheet and roast for 15 minutes. Change the oven setting to broil and cook for about 3 minutes more, or until crispy.
- Prepare the Brussels sprouts: Shred the Brussels sprouts using a food processor or a sharp knife. Transfer the Brussels to a second large baking sheet. Toss them with a drizzle of olive oil, and a dash of salt and garlic powder. Roast them with the chickpeas for about 15 minutes, or until golden brown. For oil-free, use raw shredded Brussels to make the salad.Transfer the Brussels sprouts to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, chopped capers, caper brine, Dijon, lemon juice, lemon zest, and 2 tablespoons warm water. Grate the garlic into the bowl. Adjust the warm water and lemon juice to taste, as desired. Season with salt and pepper.
- Make the salad: Add one half of the dressing to the Brussels sprouts and mix to combine. Add the sunflower seeds and cranberries. Gently incorporate the ingredients. Add more dressing to taste. Season with salt and pepper.
- Add chickpeas: Top with the roasted chickpeas for serving.
Notes
- For oil-free, roast the seasoned chickpeas without oil. Use the shredded raw Brussels sprouts for making the salad.
- Jarred capers preserved in brine work best for this recipe.
- Storage: Refrigerate any remaining dressing in an airtight container for up to 4 days. Store the salad in a separate container in the fridge for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Nicole says
Made this for Thanksgiving and have been thinking about it ever since.
Nisha Melvani, RDN says
Awww yay! So happy to hear you enjoyed it. Thank you for commenting.
Jo says
Hi what can I substitute for capers please? I really dont like them..
Nisha Melvani, RDN says
Olives!
Lisa says
Great recipe! I love this dressing so much, I make a jar of it almost every week to have on hand for quick dinner prep. It's super versatile, so it goes over rice and lentils and vegetables with tofu, or baked potatoes and steamed broccoli. I haven't tried it with the chickpeas, but will definitely give this a shot.
Nisha Melvani, RDN says
Thank you so much for letting me know. A good dressing is so important. I am so glad you liked this one.
Cindy says
Simple and Great recipe! I added pieces of dates instead of cranberries. Thank you, Nisha!
Nisha Melvani, RDN says
Glad to hear it was a hit. Thank you.
Rachel says
Is there a substitute for capers?
Nisha Melvani, RDN says
Hi. Olives, artichoke hearts, or banana peppers would work.
Deb Weisblatt says
Can I use thawed (previously frozen!) Brussel sprouts?
Nisha Melvani, RDN says
I have not tested this but it should work. Sautรฉ them well to remove the any excess water first.
Maneesha says
Great recipe, Nisha! Loved it! The dressing was amazing!
Nisha Melvani says
I'm so glad you enjoyed the recipe. Have a lovely evening.
Gillian says
I love this, especially because itโs nut and fish free! Canโt wait to try it, Nisha!
Nisha Melvani says
Hi Gillian, I'm so happy you will try the recipe. Have a fab day.