A brussels sprout salad that is so good and filling with the addition of chickpeas and extra flavorful from the delicious dressing. The topping of green onion, red onions, feta cheese makes it a little extra special. A great addition to any holiday table!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Salad
Cuisine: American
Keyword: brussels sprout, healthy, salad
Servings: 6
Author: Damaris
Ingredients
3tablespoonsbutter
1/4cupextra-virgin olive oil
4-5cupsbrussels sprouts, stems removed & halved
1teaspoonsalt
1/4cupsherry vinegar
1cupchopped green onions
2teaspoonswhole grain mustard
2teaspoonsdried thyme
3tablespoonshoney
1/4cupextra-virgin olive oil
8oz. can garbanzo beans, drained and rinsed
1tablespoonlemon zest
1/2red onion, sliced
1/2teaspoonblack pepper
3oz. feta
Instructions
In large cast iron pan melt butter into olive oil at medium-high heat.
Add brussels sprouts to oil and saute until cooked through and lightly brown and caramelized.
While the brussels are cooking, mix salt, vinegar, green onions, whole grain mustard, thyme, honey, and olive oil in small bowl.
Remove brussels sprouts from pan.
Pour mustard mixture into hot cast iron pan.
Simmer for 3 to 4 minutes until liquid is slightly reduced.
Add garbanzo beans and lemon zest, stirring until beans are heated through.
Pour mixture over brussels sprouts.
Garnish with red onion, green onion, black pepper, and feta.
Serve immediately. Can be kept in refrigerator up to 3 days. This is also good cold!