What is the best way to store this salad?

When fully mixed with the dressing, this salad is best served freshly made. If you want to meal prep, I would recommend storing the mixed cooked veggies, dressing, and chickpeas in separate airtight containers in the fridge for up to 3-4 days. To crisp the chickpeas up more after refrigerating, consider placing them back on a baking tray and heating them through at 350F for 3-4 minutes. The salad itself will hold together well in flavor and texture, but the color will not be as vibrant because the acid from the dressing.

Should this be eaten hot or cold?

You can enjoy it warm or cold based on your preference. I’m happy to eat this straight from the fridge, but will also give this a quick reheat in the microwave and enjoy it warm when I want to. If planning to reheat, I would make sure to keep the dressing and veggies separate then add the dressing after the veggies have been heated through.

Why are my chickpeas not crisping up?

It has everything to do with moisture. Here are some ways to reduce moisture before roasting. First, opt for brands of chickpeas that are firmer in texture. I feel like some brands are mushier in texture, for example I wouldn’t recommend Goya branded chickpeas as they are mushier out of the can. Next, after draining well, place in a kitchen towel and pat them dry as well as possible. As you pat them dry, you may notice some of the chickpea skins rubbing off. I recommend picking off those skins and discarding as they can often trap moisture around the chickpea. Lastly, make sure to spread them out in a single layer on your baking tray. Avoid having the chickpeas sitting on top of each other because this will cause them to steam instead of crisp up.

Jammy Fig Balsamic Shredded Brussels Sprout Salad

Description

Crispy shredded Brussels sprouts tossed with a jammy fig balsamic dressing, roasted chickpeas, and kale for a sweet-savory fall salad you’ll love.

Ingredients

Scale

Chickpea Crispies

1, 15oz can chickpeas, drained, rinsed, and pat dry
1 tsp fresh thyme
1/2 tsp garlic powder

Salad Base

1 lb brussels sprouts, trimmed and thinly sliced
2 tsp fresh thyme
1 tsp ground coriander
1/4 tsp red pepper flakes or more to taste (optional)
1/2 tsp fennel seeds
10 stalks lacinato kale, stems removed and thinly sliced
Avocado oil for roasting
1/3 cup parsley leaves, roughly chopped
1/4 cup golden raisins
1/4 cup pecans

Fig Balsamic Dressing

2 tbsp olive oil
1 large shallot, roughly chopped
4 garlic cloves, peeled and lightly smashed
3 tbsp fig jam
1 tsp dijon mustard
1/4 cup balsamic vinegar
Kosher salt
Ice cold water as needed
Maple syrup or agave syrup (optional)

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Instructions

Preheat the oven to 425F and line three baking trays with parchment paper.
Place the chickpeas in a clean kitchen towel and pat dry. Transfer to a bowl and mash lightly with a fork. Transfer the chickpeas to a baking sheet then top with the thyme and 1 tablespoon oil. Toss to evenly coat, spread out evenly on the tray, and bake for 15 minutes. Remove from the oven, then top with the garlic powder, a generous pinch of salt and 1-2 teaspoons more oil. Stir well to coat using a spoon, spread out again, and return to the oven for another 10-15 minutes, or until golden and crisp (to make sure nothing burns, give the chickpeas a stir every 5 minutes during the second baking time). Allow the chickpeas to cool completely.
Add the brussels sprouts to the second tray and top with thyme, coriander, red pepper, fennel seeds, and a generous pinch of salt. Drizzle with about 1 tablespoon of oil and toss to evenly coat. Spread into a single layer and bake on the bottom rack for 12 minutes, or until the edges start to brown.
On the last tray, add the kale. Drizzle with 1 tablespoon of oil and a pinch of salt, then toss to coat. Spread the kale out evenly and bake on the middle rack for 7-10 minutes, until softened and slightly wilted.
To make the dressing, heat the olive oil in a small saucepan over medium-low heat. Add the shallot and garlic cloves, stirring occasionally until golden, about 2-3 minutes.
Transfer the garlic, shallot, and oil to a blender cup. Add the fig jam, mustard, vinegar, 1/4 teaspoon kosher salt and 2 tablespoons ice water. Blend on high until completely smooth (see additional notes for adjusting your dressing).
To assemble, transfer the kale to the tray of brussels sprouts along with the parsley, golden raisins and pecans. Drizzle with half the dressing then toss everything together to combine.
Divide the salad between bowls and top each with a generous portion of the chickpea crispies. Drizzle with extra dressing if desired, then enjoy.

Notes

Only add the dressing when ready to serve. This will help better maintain the color of the salad if making it in advance.

Saving time tips. Make the dressing and chickpea crispies ahead of time as they do store well. If not a fan of chopping, opt for using 1-2 bags of a pre-shredded mix of greens like the Cruciferous crunch salad from Trader Joe’s or store branded shredded brussels sprouts or cabbage. You also don’t need to mash the chickpeas if you want to save a step.

If you struggle making your chickpeas crispy, make sure you are patting your chickpeas dry with a kitchen towel. You want to try and get them as dry as possible before roasting. It also helps to use canned chickpeas that aren’t overly mushy in texture. I feel like store branded chickpeas tend to be firmer in texture.