While I love a cozy, fall-inspired meal, I also crave a big ol’ bowl of veggies now and then. But just because the temperatures are falling doesn’t mean you can’t enjoy a nutritious, light salad. Actually, there are so many delicious seasonal veggies at our fingertips this time of year, and this is the perfect way to reap the benefits!
This Brussels Sprout and Chickpea Crunch Salad has it all going on – zing, creaminess, freshness and lots of flavor. And the best part? Absolutely no cooking required!
Brussels sprouts are an absolute powerhouse veggie that can be enjoyed cooked or raw in truly any way you can imagine. I often just roast them up to throw in salads and grain bowls, but I also have some tasty Brussels sprout recipes on the site including my Fall Quinoa Salad with Sage Vinaigrette, Sheet Pan Veggies & Chicken Sausage with Harissa Tahini and Fall Harvest Salad with Maple Apple Cider Vinaigrette.
Not only are they incredibly versatile, but Brussels sprouts are also super nutrient-dense, packed with antioxidants and filled with fiber to protect against cancer, balance blood sugar, reduce inflammation and more.
The other two staples in this recipe are just as impressive though. Chickpeas are a pantry staple that can so easily be thrown into just about every dish. I recently put them to good use in my Creamy Pumpkin Hummus, which I highly recommend you do as well .
Plus, apples are an obvious fall must-have and one of my personal favorite foods. No grocery trip is complete without a batch of honeycrisps, and they add the perfect amount of crunch and sweetness to this salad.
To really round things out, I included a bit of feta for some creaminess and additional flavor. Feel free to use the real deal or swap for a dairy-free alternative like I did. Violife Foods makes a great vegan feta that you can find at Whole Foods!
Toss this all together with my simple Apple Cider Vinaigrette, and that’s that. You can always add a protein like grilled chicken or salmon as well to make this even heartier
This makes the perfect large meal prep for the week (just keep the dressing separate and assemble before eating) or healthy meal for the whole family!
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- 2 cans chickpeas, drained and rinsed
- 2 cups diced apples (about 2 small apples)
- 1 bag shaved Brussels sprouts
- ½ small red onion, finely chopped
- 1 cup diced pear
- ⅓ cup feta, crumbled
- ⅓ cup dried cranberries (unsweetened if possible)
- ¼ cup fresh parsley, chopped (plus more to garnish)
- Apple Cider Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp stone ground dijon mustard
- juice of one lemon
- ½ tsp garlic powder
- salt and pepper to taste
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