Brussel Sprout Salad with Anchovy Tahini & Za'atar Chickpeas
Another addition to warm-salad season is this brussels sprout salad dream. It's kind of like a caesar salad's younger, hotter (sorry caesar!) sister. It's easy to make, creamy and delicious, and of course, baked.
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.
Notes
*Theses measurements for the anchovy dressing will yield about twice what you will need for this recipe. Instead of leaving you with half a tin of anchovies and half a lemon leftover, I recommend making a full batch of the dressing, and then saving it to use on things throughout the week! It's amazing on eggs, salads, grains, avocado toast, truly everything. However, if you want to halve the sauce measurements to only have what you need, that's an option as well. It's just truly up to your preference!