Refresh
    Brussels Sprouts, Chickpeas and Parmesan Side Salad.

    This Shredded Brussels Sprouts and Roasted Chickpeas Side Salad is perfect to accompany Fish or White Meat like Grilled Chicken Breasts. Earthy and slightly bitter, it is substantial and packed full of flavours. This side is mainly for late Summer Dishes and the start of Autumn ones.

    Putting it all Together
    Brussels Sprouts, Chickpeas and Parmesan Side Salad.
    Timing
    • Preptime: 15-20 minutes.
    • Cooktime: 15-20 minutes.
    • Servings: 2 portions
    Ingredients

    400g of Chickpeas.

    500g of Brussels Sprouts.

    80g of grated Parmesan.

    The Juice of 1 Lemon.

    Seasonings.

    Optional: a couple of Pinches of Smoked Paprika, a good Drizzle of Extra Virgin Plive Oil, Chopped Parsley, a pinch of dried Chilli Seeds.

    Steps

    First drain and wash the Chickpeas. Put the oven on to gas mark 3.

    Prepare a baking tray with a drizzle of Olive Oil. Put the Chickpeas upon it with seasonings, a little more Oil, some pinches of Smoked Paprika, and if using a pinch of Dried Chilli Flakes. Mix well for the Chickpeas to be evenly coated. Then place the tray in the oven for the Chickpeas to bake for about twenty to thirty minutes.

    Then put your attention upon the Brussels Sprouts which do not need to be cooked and can be eaten raw. Trim their thicker bottom parts and all the leaves that are damaged or unsightly until you have an almost glossy green Sprout.

    Once all the Sprouts are done thus, shred them with a knife of a half moon blade upon a board. Place them in a large Salad Bowl.

    Add the Juice of one Lemon. Make sure that no pips fall into the Salad. Season well and add a good drizzle of Extra Virgin Olive Oil. Toss together.

    Grate the Parmesan Cheese which can be presented on top of the Salad or in a little saucer bowl by its side for people to help themselves to it.

    By this time the Chickpeas should be fully roasted. Add them to the shredded Brussels Sprouts. Gently mix everything together so that the Chilli Flakes and the Smoked Paprika give their flavours as well to the Brussels Sprouts.

    This simple Side works really well with grilled or barbecued Fish, stuffed with slices of Lemons, such as Mackerel, Sardines or Red Mullet.

    Similarly this Brussels Sprouts and Chickpeas Salad is a pleasure to eat as a Side for grilled or barbecued Chicken Breasts, barbecued Turkey Drumsticks or roasted Thyme and Lemon stuffed Wood Pigeon.

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