Ladies and everyone, another addition to the roster for baked salad season! May I present to you: The Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas – quite a title of a salad, for quite a simple recipe. This recipe is roasted brussels sprouts, crispy chickpea crumbles (genius, if I do say so myself), topped with an anchovy tahini dressing that is sizzled to perfection.
This recipe is of course, baked, but then there’s the small inclusion of the anchovy oil dressing – which melts anchovies in their own oil, adds it in with tahini, lemon and parsley, and creates one of the most crave-worthy dressings you’ve ever had on a warm salad.
This roasted brussels sprout salad is sort of like a caesar salad, but it’s a bit fresher, a bit brighter and filled with unexpected texture. The chickpea crumbles add an unexpected crunch, and everything comes together in cozy baked salad perfection. Another winner for us warm salad girlies.
So happy baked salad season, to all of us who celebrate.
Table of contents
- Ingredients you will need for this brussels sprout salad recipe
- What is the best way to roast brussels sprouts?
- How to make these chickpea za’atar crumbles
- Substitutions for the chickpeas in this chickpea crumble
- How to make the anchovy tahini dressing
- The best way to store the anchovy tahini dressing
- How to bring this baked brussels sprout salad recipe together
- The best way to store this baked brussels sprout salad
- Looking for similar recipes?
- Watch the video here:
Ingredients you will need for this brussels sprout salad recipe
The ingredient list is long, but everything is easy to find! And this salad is worth it. It’s wholesome, filling, and a total flavor bomb. Here is everything you’ll need:
- 1 (15-ounce) can of chickpeas
- 1 tablespoon za’atar seasoning
- 1 1/4 lbs brussels sprouts approximately 5 cups
- Olive oil as needed
- Kosher salt & fresh cracked black pepper as needed
- 1 tin anchovies *see recipe notes
- 2 cloves garlic minced or grated with a microplane
- 1/2 cup tahini
- 1 lemon for juicing
- 1/2 cup flat leaf parsley finely chopped
- 1/4 cup cold water
- 1/2 ounce freshly grated parmesan optional, for topping
What is the best way to roast brussels sprouts?
The best way to roast brussels sprouts is at 400°F with a drizzle of olive oil and a pinch of kosher salt. Toss so that the brussels sprouts are evenly coated, and make sure they have enough space on the baking sheet. Giving them space between each other helps them crisp up, giving you brown crispy bits as well as soft roasted bits. If you pack them too closely together on a baking sheet, you’ll only get a “steamed” brussels sprout result, because the moisture will have nowhere to evaporate.
How to make these chickpea za’atar crumbles
These crumbles are so fun and so cool to make! Now that I’ve done it once, I’m going to be hype on making them for the future.
So first, drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea “crumbs.” Spread these out evenly on a baking sheet.
Generously drizzle the chickpea crumbs with olive oil, toss in the za’atar and season with salt. Toss with your hands until everything is coated.
Then all you have to do is roast at 400°F for 25-30 minutes! Feel free to shake them around halfway through, that will help them crisp up better!
Substitutions for the chickpeas in this chickpea crumble
What I love about most canned legumes is they can be subbed for one another! If you don’t happen to have chickpeas on hand, any white bean like navy beans, butter beans, cannellini beans, or even black eyed peas will do!
How to make the anchovy tahini dressing
This dressing requires a bit of technique, but once you master it once, it’s simple.
To make the dressing, put a small saucepan on medium-low heat. Add in just the oil from the tin of anchovies, and let it heat up. Then add the anchovies to the pan, they should immediately sizzle and begin to “melt” into the oil.
Add the grated garlic to the pan with the anchovy oil. Cook on medium heat for 2-3 minutes or until you can no longer taste any raw garlic. This will look like a thick paste. Add this paste, the tahini, the juice from one lemon, and the parsley to a bowl. Stir to combine. It will get thick, so add water to dilute the mixture into a dressing.
There is an optional step to blend this sauce together for a light green sauce. Both dressings will taste the same, this just will give you a smoother consistency!
The best way to store the anchovy tahini dressing
This dressing will keep for a while, and this recipe does make a decent amount of it. This dressing is best stored in a jar or tupperware container in the fridge. It will keep for 5-7 days and can be used on anything you’d like (even outside of this salad!)
I love to store this dressing and use it on eggs, other roasted veggies, avocado toast, grain bowls or really anything!
How to bring this baked brussels sprout salad recipe together
This recipe is easy to make and even easier to plate.
Once the brussels sprouts and chickpea crumbles are out of the oven, drizzle the dressing directly onto the brussels sprouts on the baking sheet (less dishes!) Toss to coat the sprouts well.
Plate with each bowl piled high with sprouts. Add a generous helping of chickpea crumbles, grate fresh parmesan on top and serve warm!
The best way to store this baked brussels sprout salad
This recipe is great for meal prep and for making ahead of time. Brussels sprouts are a hefty vegetable, so even after they are cooked, they’ll hold up well to being stored!
I recommend cooking all the components, and then storing them separately in the fridge. So for example, store the brussels sprouts in an airtight container, store the chickpea crumbles in a different container, and store the dressing in a jar on its own. Every component will keep for up to 5 days in the fridge.
To assemble the salad, warm up the brussels sprouts and chickpea crumbles either in the microwave or in the oven at 350°F for 8 minutes. Toss in the dressing.
(Or if you’re like me, eat it cold straight from the fridge, it won’t be warm, but it’ll be delicious!)
Looking for similar recipes?
I have tons of vegetable-forward recipes that I love using. Here are a few staples from the blog!
Watch the video here:
And that’s everything for this Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Brussel Sprout Salad with Anchovy Tahini & Za’atar Chickpeas
Equipment
- 1 food processor
- 2 baking sheets
- 1 chef's knife
- 1 saucepan or butter warmer
Ingredients
- 1 (15-ounce) can of chickpeas
- 1 tablespoon za'atar seasoning
- 1 & 1/4 lbs brussel sprouts approximately 5 cups
- Olive oil as needed
- Kosher salt & fresh cracked black pepper as needed
- 1 tin anchovies *see recipe notes
- 2 cloves garlic minced or grated with a microplane
- 1/2 cup tahini
- 1 lemon for juicing
- 1/2 cup flat leaf parsley finely chopped
- 1/4 cup cold water
- 1/2 ounce freshly grated parmesan optional, for topping
Instructions
- Preheat your oven to 400°F.
- Drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread these out evenly on a baking sheet.
- Generously drizzle the chickpea crumbs with olive oil, toss in the za'atar and season with salt. Toss with your hands until everything is coated.
- Thinly slice the brussel sprouts and add them to a separate baking sheet. You want them to have enough space on the pan to breathe and crisp up, so feel free to use two baking sheets if needed. Drizzle with olive oil and season with salt and pepper.
- Add the chickpeas and the brussel sprouts to the oven, with the chickpeas on the highest rack. Bake the brussel sprouts for 20-22 minutes, and the chickpeas for 25-30 minutes or until dry and crisp.
- While the brussel sprouts and chickpeas are roasting, make the anchovy tahini sauce.
- Put a small saucepan on medium low heat. Add in just the oil from the tin of anchovies, and let it heat up. Then add the anchovies to the pan, they should immediately sizzle and begin to "melt" into the oil.
- Add the grated garlic into the pan with the anchovy oil. Cook on medium heat for 2-3 minutes or until you can no longer taste any raw garlic. This will look like a thick paste.
- Add this paste, the tahini, the juice from one lemon, and the parsley to a bowl. Stir to combine. It will get thick, so add water to dilute the mixture into a dressing.
- ***Optional step is to blend this sauce together for a light green sauce. Both dressings will taste the same, this just will give you a smoother consistency!
- Remove the brussel sprouts and chickpea crumble from the oven. Drizzle a good amount of the dressing onto the brussel sprouts and give them a toss in the pan.
- To serve, pile the brussel sprouts into two bowls. Sprinkle the chickpea crumbles on top. Grate on some freshly grated parmesan. Serve immediately.
This was the first Justine recipe I’ve made and HOLY smokes was it incredible. I was not surprised. I swapped the anchovies for kalamata olives to make it plant based and I will make this for the holidays for my family. 10/10 recommend!
Yes thank you for the idea! I dont know why people thinck Eat fish is OK for vegetarien ! It’s an animal !
I found this recipe on TikTok and had to make it immediately. It is SO delicious. We paired with some red snapper filets. I will absolutely start stocking my pantry with anchovies to keep this recipe in rotation. I am fully converted to baked salads!
My store only had anchovy paste this time :/ do you think this + olive oil will be okay?
I haven’t worked with anchovy paste before, so I would start with only a tablespoon and add as you see fit!
This anchovy tahini dressing, it’s the BOMB! like holy shmoly.
I made this dish for dinner last night. I made some slight changes – I had so many brussels sprouts in the last week so I decided to go with my almost-wilted cauliflower which I roasted. I already had the chickpeas cooked from a previous meal..and together with the dressing, just WOW!
I blended the ingredients and, as it was so delicious and didn’t want to waste anything, I used a cauliflower bouquet to scrap any dressing left on the processor’s walls :)).
I’m glad I made the whole batch, tonight i want to use it in a pasta dish. Next time I’ll make sure I have all ingredients to try the recipe as it is.
Nevertheless, +5 rating! genius dressing. thank you!
this. is. gas.
Thank you, Justine!
Made this for dinner tonight and it was absolutely delicious. Will definitely be making this again. Thank you, Justine!
Such a great way to eat Brussels sprouts! The dressing was delicious and a lot easier to make than expected! I paired this salad with salmon and sweet potato fries for a great fall dinner!
Wow. Everything was amazing. I’m trying to find more salad options on my health food journey and food like this makes me excited. I did add a little maple syrup to the dressing, but just wow. You are a God send Justine.
The maple syrup sounds like a godsend – I’m so glad you liked it!!
these sprouts rocked my world. thank you, justine, for allowing even more anchovies to swim into my life.
threw in some pickled red onions for additional cronch – delish !
This was absolutely bomb. We swapped miso for anchovies. Next time I’ll make twice the brussel sprouts because we all wanted more. Can’t wait to make this again!
Made this for dinner last night and thought it was delicious. I fried some halloumi and added that in to bulk it up a bit and found they went really well together. I think I made my dressing a little too thick though as I kept having to add more as mine was a bit dry. Lovely flavours though!
l must confess that while making this recipe I was somewhat underwhelmed by the individual elements, but when combined, WOW, this really is a delicious and flavorful salad.
My anchovies didn’t really “melt” into the oil as yours did on your TikTok video, not sure what I did wrong, but I might use anchovie paste stirred into olive oil next time to achieve the smooth consistency of your dressing.
Thanks for sharing this excellent dish!
This dressing is incredible! I love anchovies so when I saw I immediately wanted to try it, but even anchovy skeptics would love it. It blended out to such a pretty green color too. Will definitely be passing along to friends and family.
What can I use instead of tahini? Literally making it right now and thought I had tahini but I don’t! Help!
Do you have cashews or cashew butter? Make a quick cashew cream by blending 1/3 cup cashews and 1/2 cup warm water with salt and pepper – it’s not the best sub but it will work in a pinch!
Just found your website and I’m so inspired. Made your apple and fresh fennel salad for lunch and this Brussel(s) sprouts recipe for dinner. This one was even a hit with my kids. Thank you!
I’m so glad you liked it! And even more thrilled you found my page!
Second recipe I made of yours this week! My Brussels burned a bit but the dressing it’s so good that if fixed it!
I saw this recipe on the gram and thought I’d give it a try because it looked like a little bit of me.
UNREAL Justine. Your recipes are incredible, you must work so hard to create them. This is going to be an absolute staple for when guest come over. Would love any recommendations for other veggies to add with the spouts just to bulk it out more? Thanks for this gem!
So thrilled you liked it! I love adding roasted cauliflower and kale to bulk it up 🙂 let me know if you try it!
What size tin of anchovies did you use? My store has all kinds and glass jars. Thanks
2 ounces!
This is SO good. The dressing? Incred. I’ve been silently lurking on here/tiktok for awhile without commenting, and every recipe I’ve made has been so incredible. I just got diagnosed with celiac and you have been honestly playing such a huge part in helping me get excited about food again. Thank you!
This comment made my DAY! I’m so glad you took the time to leave a rating/review, comments like this remind me why I do what I do <3333
This was a fabulous recipe, I used anchovy paste bc it’s what I had on hand (about 1/2 TBSP). The chickpea crumbs are a game changer and have a buttery, fresh flavor to them. My only warning for others is this meal is very salty so adjust accordingly. I love salty food so it was perfect for me!
My first time making a Justine recipe and WOW i can’t wait to try more… this is by far the best brussels sprouts dish i’ve ever had 10/10+!! Will def be repeating frequently
Sooo good! I am now obsessed with roasted chickpea crumbles. Added fingerling potatoes to the same sheet as the chickpeas to make it a little more heartier & it was delish!
I am not a fan of Brussels sprouts but this looked so goodI had to try it. It turned out amazing. Will definitely make again. Would love to see more “baked” salads♥️
This looks amazing and I want to make it for a potluck dinner. Could I make it ahead of time and just dress it at the party? Or is the crispy, just-out-of-the-oven quality key to the recipe?
Thanks!
Wow this is so fun and DELICIOUS! The chickpea crumbles are a super easy idea to use on any dish and the dressing is umami, citrusy, fresh and perfect!
Made this last night for having friends over. It was amazing and the recipe was requested by our guests. So excited I found your recipes, they are right up my alley. Thank you!
Holy moly this was delish! The dressing was outstanding, I wanted to drink it. Even my husband, who can be picky, loved this dish. I will be making this on the regular 😊
okay so I didn’t make this according to the recipe but I did buy brussels sprouts because of this recipe on tiktok so I ended up baking brussels sprouts, diced zucchini, kale and collard greens, and the chickpea crumbles (my new favorite thing.) I wasn’t ready to try anchovies just yet and didn’t have the dressing other ingredients so I just mixed olive oil, oyster sauce, garlic and lemon juice (idk just throwing stuff together.) Oh my gosh, it was so good, I’m hooked. I had never heard of baked salads until seeing the baked kale salad tiktok and now it’s all I wanna make.
This is heaven! I didn’t realize a recipe was available so I watched the TikTok video multiple times and used soy sauce instead of anchovies (because I accidentally got sardines!). This was delicious. Very unique. Impressive!
SO GOOD! Made this for a work potluck and everyone loved it!
Yay! I’m so glad it was a hit!!
This is absolutely delicious! Is there any way you know the macros for this meal?
Found you in Tik Tok this week…I can’t stop thinking about this recipe!!! I must make, looks amazing. I know I’m goi g to love it. Any suggestions to use instead of anchovies?
I suggest 2 tbsp of capers! Very very finely chopped 🙂
Can you substitute capers for the anchovies and if so, how much? Thanks.
I’d suggest 2 tbsp! Very finely chopped 🙂
I saw this recipe on TikTok and saved it as it looks absolutely scrummy! Today I was wondering what to have with as a side with our filet mignon and remembered this recipe. I sent it to my hubby to se if it appealed to him. His response was a hard YES! So I’ll be making this later and will post on instagram… yes I’ll tag you. I cannot wait to try this!
Ummmmmm! Drop the 🎤! This was amazing! 10/10 rating from my husband too. I do have dressing left over as stated in the recipe as well as some chickpea crumble. I will be putting it too good use when we have pasta over the weekend!
I’m not sure I’ve ever followed a salad recipe in my life until now (I’m very much a make it up as I go kind of person) but damn this is so so good! The chickpea crumble is life changing. I love incorporating anchovies in too. Yum!
Hi! I’m a veg, what would you recommend for a sub for anchovies? I do milk and eggs if that helps! The rest of this recipe sounds SO good, love the crispy chickpeas idea, love roasted brussels already, love tahini, just have never eaten anchovies so kind of lost what to add to replace them! Thanks!
I suggest capers! 2 tbsp, very finely chopped 🙂
So excited to make this for a Friendsgiving! The recipe says 2 servings- is that right? Or is it like if you were just eating a big bowl Vs as a side
I was eating it as a big main (like a salad) so in that case I said it serves two, as a side I’d say it serves 4 or so!
I made this today and it was honestly one of the best salads I’ve ever had. The dressing is amazing! I’ve never cooked with anchovies before so I was a little apprehensive, but I’m so glad I tried it. I added some chopped red cabbage as well and it was perfect.
Really really good! I have extra dressing and ‘m looking for recommendations for other ways to use it – ideas anyone?
This was my first Justine recipe and I’m a believer! She knows what she’s doing. I love how simple this recipe is but packed with so much flavor whilst still being healthy. I paired this dish with the thanksgiving tofu and it was an incredible meal! Here’s what I changed: I’m vegetarian so I made it sans anchovies and added a little soy sauce instead. I didn’t leave the brussels sprouts in for as long as recommended because they were starting to burn. As a vegetarian I’m constantly scrolling online for new recipes that are creative, new, healthy, tasty, and isn’t pasta! This dish is what I was looking for.
Hi! I’ve been so excited to make this salad but I forgot to buy anchovies and I don’t have capers! Are there some other alternatives you’d recommend?
Thank you!
Hello! I’m not sure what else has the same briny salinity, so I would try to find those options if you have any on hand! I’m sorry I don’t have another sub on hand!
Made it for my family around thanksgiving! They didn’t have high hopes when they smelled the anchovies and the brussels sprouts roasting but by the end they were asking for more!!
I had some trouble getting the anchovies to melt so I added more oil. Then ended up not using all of oil garlic and anchovy mixture as to not make the dressing too oily!
Recipe is great and will definitely be making again!