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Middle Eastern Brussels Sprout Salad with Feta & Chickpeas
(0)
35 min
Quick
Gurkerl Küche
Ein orientalischer Hauptspeisen-Salat voller Aromen und Texturen: Im Backrohr kross geröstete Kohlsprossen und knusprige Kichererbsen mit Kreuzkümmel, kombiniert mit cremigem Feta, knackigen Walnüssen und frischen Granatapfelkernen. Vollendet mit samtigem Zitronen-Tahini-Dressing und frischer Minze.
Ingredients
Preparation method
Roast Brussels sprouts & chickpeas in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Halve the Brussels sprouts (if frozen, let thaw briefly). Drain the canned chickpeas, rinse with cold water in a sieve, and pat thoroughly dry with paper towels so they become wonderfully crispy when roasted.
Distribute the Brussels sprouts and chickpeas on the baking sheet. Mix thoroughly with 20 ml of olive oil, the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for 20–25 minutes until the Brussels sprouts get golden-brown edges and the chickpeas are crispy.
Chef's tip
For an even more intense flavor, you can add the feta directly onto the baking sheet in the oven for the final 5 minutes of baking time so it becomes lightly browned and creamy-soft.
Perfect for meal prep: Prepare the roasted vegetables and nuts in advance and store the tahini dressing separately in a screw-top jar. Toss together just before eating so everything stays nice and crisp!
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