I love crunchy salads, especially when they’re shredded or chopped. Chopped salads are the secret to getting a perfect balance of flavor in every bite. Trust me, I take my salads seriously. Lately, I’ve been into shredded Brussels sprouts which are an amazing addition to a bed of greens.
It might sound time-consuming, but if you have a food processor with a shredding disk, it’ll only take a few minutes and if you don’t have a food processor, you can still make this salad with a mandoline slicer or a sharp knife.
This recipe is super hearty and it makes a huge amount, so you can cut the recipe in half if you like. I like prepping everything at once and only dressing half the salad, so you can keep the rest of it for the next day without worrying about it getting soggy.
So if you love crunchy, chopped salads, this recipe is for you!
This crunchy salad serves 4 as a main dish, but feel free to halve the recipe for 2!
- 2 15-ounce cans chickpeas, rinsed and drained
- 1/3 cup olive oil, divided
- 1/4 tsp parsley
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 lb Brussels sprouts
- 1 bunch lacinato kale (see note)
- 1/4 cup almonds
- 2 oz shredded parmesan cheese (about 1/2 cup)
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Toss the chickpeas with 2 tablespoons of olive oil then toss with the parsley, oregano, garlic, onion, and salt until coated.
- Spread the chickpeas into a single layer on the baking sheet and bake for 15 minutes then stir.
- Continue baking for 12 minutes or until browned.
- Trim the ends of the Brussels sprouts then shred using a mandoline slicer or a shredding disk on a food processor. (This can also be done with a sharp knife, but it’ll take you a bit longer!)
- Destem the kale leaves, then cut the leaves into thin strips.
- In a large bowl, toss the Brussels sprouts and kale with the remaining olive oil.
- Add the almonds, Parmesan, and roasted chickpeas. Add salt to taste, if needed.
Lacinato or dinosaur kale is dark green with flatter leaves than traditional curly kale. Feel free to substitute curly kale, if you like.
If you’ve never added roasted chickpeas to your salad, you’re missing out. They’re like little healthy croutons! It’s an easy way to add a little extra protein and fiber to your salad. For a 101 on roasted chickpeas, check out this post.
They’re delicious tossed onto your greens when they’re hot out of the oven, but they’re still great on a salad the next day!
I could never pick a favorite salad recipe, but I’ll definitely be making this one over and over! If you’re looking for other winter salad ideas, then try this avocado and grapefruit salad!