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Shredded sprout and chickpea salad with maple-tahini dressing recipe
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Not just for Christmas Day, try Brussels sprouts in this healthy shredded sprout and chickpea salad. With a creamy maple-tahini dressing, spiced toasted chickpeas and tender broccoli and beans, this is a delicious and easy way to get your daily veg and eat healthily. See method
Ingredients
- 1 x 210g pack fine beans and Tenderstem broccoli
- 350g Brussels sprouts, shredded
- ½ tbsp olive oil
- 400g tin chickpeas, rinsed and drained
- 50g pumpkin seeds
- 1 tsp cumin
- ¼ tsp crushed chillies
For the dressing
- 75g tahini
- 1 lemon, juiced
- 1½ tbsp maple syrup
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1385kj
332kcal
17%
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Fat
22g
31%
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Saturates
3g
17%
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Sugars
7g
8%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 19.6g
Protein 15.8g
Fibre 1.7g
Method
- Blanch the beans and broccoli in boiling water for 3 mins, adding the sprouts for the last minute. Drain, run under cold water; drain again.
- Heat the oil in a pan over a medium heat. Fry the chickpeas, pumpkin seeds, cumin and chilli for 2-3 mins, then remove from the heat; season.
- Whisk the dressing ingredients with 2 tbsp hot water. Top the greens with the chickpea mix and the dressing.
See more Sprout recipes