Okay, so, let’s talk salads! I know, sometimes they get a bad rap, but honestly, a good salad is like a little hug in a bowl, am I right? Especially when you’re going for something healthy *and* flavorful – because let’s be honest, those limp, sad salads? No thanks! And trust me, this Spicy Roasted Chickpeas Brussels Sprout Salad with Cranberries and Parmesan? It’s a game-changer. It’s totally delicious, super easy to whip up, and has the most amazing mix of textures and flavors.
You’ve got the crispy chickpeas, slightly sweet Brussels sprouts, the tartness from the cranberries, and that salty, cheesy Parmesan… it’s just pure magic. I’m telling you, I make this salad all the time, even when I’m short on time! It’s one of my absolute faves because it’s so satisfying, and you can seriously customize it to your heart’s content. Okay, now let’s get cooking!
Why You’ll Love This *Spicy Roasted Chickpeas Brussels Sprout Salad with Cranberries and Parmesan*
Listen, if you haven’t tried this salad yet, you’re missing out! Here’s why you’re gonna fall head over heels:
- Seriously Easy: It comes together in a flash, perfect for those busy weeknights.
- Explosion of Flavors: The spicy chickpeas, sweet cranberries, and salty Parmesan? OMG, it’s a party in your mouth!
- Good for You: Packed with healthy ingredients, so you can feel good about what you’re eating.
- Totally Versatile: Want to add some toasted nuts? Go for it! Need to swap out ingredients? Do it!
Trust me, once you make this Spicy Roasted Chickpeas Brussels Sprout Salad with Cranberries and Parmesan once, you’ll be hooked!
Ingredients for the Delicious *Spicy Roasted Chickpeas Brussels Sprout Salad*
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Spicy Roasted Chickpeas Brussels Sprout Salad:
- One (15-ounce) can of chickpeas, make sure you *rinse* and *drain* them, super important!
- A pound of Brussels sprouts, and you’ll want to *trim* those ends off and then *halve* them.
- About two tablespoons of good olive oil.
- One whole teaspoon of chili powder – adds that kick!
- Half a teaspoon of smoked paprika – for a little smoky goodness.
- Salt and pepper, to your own taste, of course!
- Half a cup of dried cranberries – because they’re a must!
- A quarter cup of freshly grated Parmesan cheese – grab the good stuff!
- Two tablespoons of balsamic vinegar – for that tangy finish.
See? Simple as can be!
How to Make the Best *Spicy Roasted Chickpeas Brussels Sprout Salad* – Step-by-Step
Okay, friends, let’s get down to the nitty-gritty and make this salad! Don’t you worry, it’s super easy, even if you’re a complete newbie in the kitchen. Just follow these steps, and you’ll have a gorgeous and yummy *Spicy Roasted Chickpeas Brussels Sprout Salad* in no time!
Preparing the Chickpeas and Brussels Sprouts
First up? Prep work! You’ve already rinsed and drained those chickpeas (high five!). Now, take your Brussels sprouts and give them a little haircut. Trim off the tough ends, and then chop each sprout in half. Easy peasy! Make sure they’re roughly the same size so they roast evenly, it’s a game changer!
Roasting the Vegetables to Perfection
Next, preheat your oven to 400°F (200°C), and let’s get roasting! Toss the chickpeas and Brussels sprouts with the olive oil, chili powder, smoked paprika, salt, and pepper in a bowl. Mix it all up real good so everything’s coated, then spread those babies in a single layer on a baking sheet. Don’t overcrowd them, or they won’t get crispy! Roast for about 20-25 minutes, or until the Brussels sprouts are tender and the chickpeas are golden and a little crispy. Watch them carefully, every oven is a little different!
Assembling the *Spicy Roasted Chickpeas Brussels Sprout Salad* and Serving
Once the veggies are done, let them cool down for a minute or two. Then, in a big ol’ bowl, combine the roasted chickpeas, Brussels sprouts, cranberries, and Parmesan cheese. Drizzle that balsamic vinegar on top and give it a good toss. Make sure everything is nicely coated! Serve it right away, and get ready for deliciousness! Yum!
Tips for Success with Your *Spicy Roasted Chickpeas Brussels Sprout Salad*
Want to make sure your Spicy Roasted Chickpeas Brussels Sprout Salad is the *best* it can possibly be? I’ve got you covered! Here are a few things I’ve learned along the way that will take your salad from good to *amazing* (you’re welcome!).
First off, about the spice. I like a good kick, but taste as you go! Start with a little chili powder and add more if you like it extra spicy. For perfectly crispy chickpeas, make sure they’re dry before roasting. You can pat them dry with a paper towel. Also, don’t overcrowd the baking sheet, give those veggies some space! Finally, don’t be shy with the balsamic vinegar. It really brings all the flavors together. Trust me, these tips will lead you to salad perfection.
Ingredient Notes and Potential Substitutions
Okay, let’s chat about the ingredients a little bit! I’m a firm believer in using the best stuff you can find, but hey, sometimes you gotta make do with what you’ve got, right?
For the chili powder, use whatever’s your favorite! I like a blend with a little heat, but not *too* much. You can totally adjust the amount based on your spice tolerance. As for the Parmesan, go for freshly grated if you can. It just tastes so much better, and those pre-grated kinds sometimes lack flavor. If you’re out of Parmesan, a good Pecorino Romano would be a great swap. No cranberries? Dried cherries or even chopped apples can work in a pinch! And if you’re not a balsamic vinegar fan, a little red wine vinegar with a touch of honey will do the trick. You got this, and don’t stress, it’ll still be delish!
Variations to Spice Up Your *Spicy Roasted Chickpeas Brussels Sprout Salad*
Okay, so, you’ve made the salad, and you love it! But, you know, sometimes you just want to shake things up, right? That’s where variations come in! The best part about this Spicy Roasted Chickpeas Brussels Sprout Salad is that it’s SO easy to customize.
Try adding some chopped fresh herbs, like parsley or even a bit of cilantro, for extra flavor. Feel like a different spice profile? Smoked paprika adds a smoky touch, or maybe some cumin for a bit of warmth. You can also add other veggies, such as roasted sweet potatoes or some chopped red onion. Don’t be afraid to experiment with different dressings, too! A lemon vinaigrette is delish, or maybe a tahini dressing if you’re feeling adventurous. The possibilities are endless – have fun!
Serving Suggestions to Complement Your Salad
So, you’ve got this amazing Spicy Roasted Chickpeas Brussels Sprout Salad, but what to serve with it? I’ve got a few ideas that’ll make this a meal you’ll want to make again and again! Since it’s pretty hearty on its own, I usually just pair it with something simple.
Grilled chicken or fish is always a winner – keeps it healthy and adds some protein. A crusty loaf of bread is perfect for soaking up any extra dressing. If you’re feeling ambitious, try a simple soup, to create a perfect meal!
Storage and Reheating Instructions
So, you made too much – which, let’s be honest, is a good problem to have! This Spicy Roasted Chickpeas Brussels Sprout Salad stores like a champ, which means you can enjoy it for a few days after you make it. Just pop it in an airtight container in the fridge, and it’ll be good for about 3-4 days. Easy, right?
When you’re ready to eat it, you can totally eat it cold! But if you want to warm it up, I usually just pop it in a warm pan on the stovetop for a couple of minutes to bring back the heat. You can also warm it up in the microwave for a minute or so. Careful, it splatters!
Frequently Asked Questions About *Spicy Roasted Chickpeas Brussels Sprout Salad*
I know, I know, sometimes you just need a quick answer! So, here are a few FAQs about this awesome Spicy Roasted Chickpeas Brussels Sprout Salad to help you out.
Can I make this salad ahead of time?
Absolutely! The roasted chickpeas and Brussels sprouts can be roasted a day in advance and stored in the fridge. Wait to add the cranberries, Parmesan, and balsamic vinegar until you’re ready to serve – that way, everything stays nice and fresh. This makes it perfect for meal prep!
How can I make this salad vegan?
Easy peasy! Swap out the Parmesan cheese for some nutritional yeast. It’ll give you a cheesy flavor without any dairy! You’ll still get that delicious, savory taste, and everyone will love it. The rest of the ingredients are already vegan-friendly, so you’re good to go.
What if I don’t love Brussels sprouts?
No sweat! If Brussels sprouts aren’t your thing, you can totally substitute them with another veggie! Broccoli, cauliflower, or even some roasted sweet potato would be delicious. Just roast them until tender and follow the rest of the recipe. Or try adding some chopped kale. This recipe is super adaptable, so go wild!
Estimated Nutritional Information
Okay, so, here’s a little peek at what you’re getting in this Spicy Roasted Chickpeas Brussels Sprout Salad, but keep in mind that these are just estimates, of course!
- Calories: Approximately 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
Get Cooking: Share Your *Spicy Roasted Chickpeas Brussels Sprout Salad* Experience!
Okay, now it’s your turn! I want to hear all about it! Did you make this Spicy Roasted Chickpeas Brussels Sprout Salad? Leave a comment and tell me what you think, rate the recipe, or shout about it on social media. Can’t wait to see!
Print
Spicy Roasted Chickpea and Brussels Sprout Salad with Cranberries and Parmesan
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful salad with roasted chickpeas, Brussels sprouts, cranberries, and 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 smoked paprika
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas and Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and the chickpeas are crispy.
- In a large bowl, combine the roasted vegetables, cranberries, and Parmesan cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve immediately.
Notes
- Adjust the amount of chili powder to your preference.
- You can add other vegetables, such as chopped red onion or bell peppers.
- For extra flavor, toast the chickpeas and Brussels sprouts for a few minutes before adding the dressing.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
Keywords: chickpea salad, brussels sprout salad, roasted vegetables, vegetarian salad, healthy salad