Brussels Sprout Salad with Crunchy Chickpeas

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11 Ingredients

Number of servings

6

420grams Woolworths no-added-salt chickpeas, rinsed, drained
1/2teaspoons Woolworths ground cumin
1/4teaspoons Woolworths ground paprika
2teaspoons extra virgin olive oil
1/2 bunch mint, leaves picked
1/3 cup Woolworths Greek-style natural yoghurt
2teaspoons Woolworths white wine vinegar
500grams Brussels sprouts
1/4 red cabbage
1/4 cup Woolworths Australian smoked almonds, roughly chopped
2tablespoons Woolworths dried cranberries

Nutrition per serving

10% of daily energy intake*

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This bright, crunchy and flavourful Brussels sprout salad is perfect for holiday entertaining.

Method

Step 1 of 5

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 5

Combine chickpeas, cumin, paprika and oil in a large bowl. Transfer to prepared tray and spread out to form a single layer. Bake for 25 minutes or until golden. Set aside for 10 minutes to cool.

Step 3 of 5

Meanwhile, to make dressing, finely chop half of the mint. Combine yoghurt, vinegar and chopped mint in a small bowl. Season with freshly cracked black pepper.

Step 4 of 5

Shred three-quarters of the Brussels sprouts, then cut the remaining in half. Place in a large bowl. Finely shred cabbage and add to bowl. Toss to combine.

Step 5 of 5

Arrange Brussels sprout mixture on a serving platter. Dollop with a little dressing, then top with chickpeas, almonds, cranberries and remaining mint. Serve with remaining dressing.