A refreshing salad that can be made ahead, packed for lunch, and eaten later. The hearty brussel sprouts combined with the tartness of the apple, richness of the walnuts and smokiness of the spiced chickpeas are the perfect mouthful, all cut with the acidic sweetness of a health supportive vinaigrette. But this salad is also versatile. You can swap the shaved brussel sprouts for a chiffonade of kale or use baby kale or spinach. Trade in the walnuts for pecans or pumpkin seeds. Use any spices you like or have on hand to season the chickpeas.
Yield: 6-8 servings
What you need:
For the salad:
- 2 large tart and firm apples, such as empire, rome, or granny smith
- Juice from ½ lemon
- 1 pound brussel sprouts
- 2 shallots or 1 red onion (optional)
- 1 cup walnuts
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the vinaigrette:
- 2 teaspoons dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon orange juice or apple cider
- ½ cup extra virgin olive oil
For the chickpeas:
- 1 ¾ cups cooked (or canned and rinsed) chickpeas
- 1 tablespoon olive oil
- 3 pinches sea salt or kosher salt
- 1 ½ teaspoons smoked spanish paprika (or hungarian paprika)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
What you do:
Prepare the salad:
- Remove the seeds and core and slice the apples into thin slices. Set aside in a bowl and squeeze the juice of ½ a lemon over the apple slices.
- Trim the brussel sprouts and cut into very thin slices with a sharp knife. Alternatively, shave the brussel sprouts using a food processor fitted with the grating attachment. Add to the bowl with the apple slices.
- If using, slice the shallot or onion into very thin slices. Place in a bowl of ice cold water.
- Heat a skillet over medium high heat. Add the walnuts and toast until lightly browned and fragrant, about 4 minutes. Remove walnuts from the pan. Allow to cool slightly (2 minutes) and then chop. Add to the bowl with the apple slices and brussel sprouts.
Mix the Dressing:
- Put all dressing ingredients into a pint size glass jar. Close the lid tightly and shake vigorously until all ingredients are well incorporated. Taste and adjust acid and seasoning if needed.
- Pour the dressing over the apple, brussel sprout and walnut mixture.
- Drain the shallot/onion pieces and add to the salad.
- Toss to mix everything together and coat evenly with dressing.
- Allow to sit at least 15 minutes before serving with spiced chickpeas. It will also keep well refrigerated for a day or more.
Prepare the spiced chickpeas:
- Using a clean kitchen towel, pat the chickpeas dry.
- In a bowl, mix together the salt, paprika, cumin, and garlic powder. Add the olive oil to make a paste.
- Add the chickpeas to the bowl and toss to coat.
- Roast the chickpeas in one of two ways: Spread the chickpeas in a single layer on a baking sheet and bake in oven at 400 degrees until lightly browned and toasted, about 15 minutes. Or Heat a large skillet over medium high heat. Add the chickpeas and toast until lightly browned, about 7 minutes. Stir or shake the pan occasionally.
- Top each portion of salad with about ¼ cup spiced chickpeas.