Light & Creamy Chickpea Salad with Shredded Brussels Sprouts

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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!

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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

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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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26 Comments

  1. Love your blog and this recipe looks so delicious. If I’m looking for another vegetable to substitute for the brussel sprouts, would you have any ideas? Thanks for any thoughts you may have:)

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