Brussel Sprout Salad Recipe


by: Chefjar

Nordic Brussel Sprout Salad is vegan, paleo, gluten free


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serves: 4

Canned chickpeas or dried chickpeas( soaked in cold water overnight)

5-6 Brussels sprouts

2 Apples

2 tbsp Capers

2 cloves Garlic

1 tsp Lemon juice

1/2 Frisee Lettuce cup( optional)

2 tbsp Fresh Parsley leaves( finely chopped)

1 tbsp Balsamic Vinegar

Olive oil- 3tbsp

1/4 tsp Ground Black Pepper

Salt To Taste

Nutrition Facts
Brussel Sprout Salad Recipe

Servings Per Recipe: 4

Amount per Serving

Calories: 234

  • Total Fat: 12.1 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 321.8 mg
  • Total Carbs: 28.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 9.3 g
  • Protein: 5.8 g

how is this calculated?

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1.  Drain the soaked chickpeas & rinse them thoroughly in clean water.

2.  Put the chickpeas in a pan, cover with water and add the whole garlic cloves.

3.  Bring to boil and allow to simmer for 30-40 minutes until cooked & tender.

4.  In a small bowl combine olive oil with lemon juice, ground black pepper and balsamic vinegar.

5.  Again drain the cooked chickpeas. Transfer them into a salad bowl.

6.  While they are still hot, season with olive oil mixture & add salt to taste.

7.  Wash the Brussels sp

Cooks' note:

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