Light & Creamy Chickpea Salad with Shredded Brussels Sprouts

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Guys. Have you ever made a recipe that turns out a zillion times better than expected? Like, the first time you try it, your immediate response is something along the lines of: Damn, that’s good. And then you can’t stop eating it because it’s basically the best thing you’ve ever tasted? Well, that’s exactly what happened with this Light & Creamy Chickpea Salad with Shredded Brussels Sprouts, so I am especially excited to share the recipe with you guys!

Light & Creamy Chickpea Salad with Shredded Brussels Sprouts

Truthfully, this recipe just came together without much thought. I had a bunch of sauteed shredded Brussels sprouts that needed to be used up, so I threw them together with some chickpeas and crumbled feta, and then I whipped up an incredible sauce made with Dijon mustard, nutritional yeast, lime juice, and garlic powder. And, voila, I had one of the most delicious chickpea salads I’ve ever tasted! I hope you guys love this dish as much as I do. Enjoy!

Light & Creamy Chickpea Salad with Shredded Brussels SproutsIngredients:

  • 1 can (15 ounces) chickpea, drained and rinsed
  • 1 cup shredded Brussels sprouts (I used the pre-packaged ones from Trader Joe’s)
  • 1/4 cup grapeseed oil + 1 tbsp for sautéing
  • 1 tbsp Dijon mustard
  • 1 tbsp lime juice
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/3 cup crumbled feta
  • salt + pepper to taste

Light & Creamy Chickpea Salad with Shredded Brussels Sprouts

Directions:

  1. Saute shredded Brussels sprouts in grapeseed oil (1 tbsp) until semi-soft and bright green.
  2. Make the dressing: Combine grapeseed oil (1/4 cup), Dijon mustard, nutritional yeast, lime juice, garlic powder, salt, and pepper in a small mixing bowl.
  3. In a large mixing bowl, add chickpeas, sauteed Brussels sprouts, feta, and dressing. Combine well.
  4. Serve immediately (or refrigerate to serve cold).

Makes 2-4 servings 

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