Chickpea and Brussels Sprout Salad With Tahini Dressing Recipe

Are you a Brussels sprout lover? I am and always have been, even as a child. I still remember being at a sleepaway somewhere and listening to all the kids complain about the fact that they were served Brussels sprouts but I didn't understand the fuss. I happily ate mine and even some from my friend's plate.

These days my Pinterest feed is filled with sprout recipes since they seem to be prevalent in holiday dishes. And the farmer's markets are full of the little cabbages still on their stalks. Lots of recipes claim that, even if you think you hate Brussels sprouts, you'll like them in this dish. Personally, I think many people learned to dislike them by being served overcooked ones in school cafeterias. In any event, I spent most of my life eating them either roasted or lightly steamed. But eating them raw is new to me.

It makes sense, though, since we eat cabbage raw in coleslaw so why not sprouts. The gourmet market in my neighborhood sells them already shredded but it's expensive and unnecessary since it's so easy to shred them at home in a food processor. 

I'm always looking for new salad ideas that include my daily dose of chickpeas so I combined them with the shredded Brussels sprouts and dressed them with my homemade lemon tahini dressing and a good sprinkling of za'atar. It's creamy, crunchy, tangy, delicious and a great idea to serve as a side salad on your holiday table. Enjoy!