Cooked - Brussel Sprout, Freekeh And Apple Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Brussel Sprout, Freekeh And Apple Salad

1.0

400g canned or jarred chickpeas, rinsed, drained and patted dry

300g Brussels sprouts, washed and finely shredded

Half a small red onion, finely sliced

Half a good eating apple like Pink Lady, finely sliced

100ml apple cider vinegar

250g freekeh or similar grains like spelt, pearl barley

3 tbsp tahini

1 clove garlic, finely grated or crushed

2 tbsp toasted pumpkin seeds

Salt & pepper

Olive oil

Mix together the sprouts, onion, vinegar and a good pinch of salt. Leave to sit while you prep the rest of the salad - or for at least 20 minutes
Rinse the freekeh, cover in a large pan with cold, salted water. Simmer until tender and drain
Preheat the oven to 200°C fan, place the chickpeas on a lined metal baking sheet, drizzle with olive oil and roast until crispy and golden - around 20 mins (cover with another baking sheet to avoid mess if they pop in the oven)
Meanwhile in a large bowl stir together the tahini, garlic and enough cold water added little by little to form a thick dressing
Drain the sprouts (keep the drained vinegar). Stir the sprouts, freekeh, pumpkin seeds and apple into the dressing and season to taste. Adjust acidity with the strained vinegar as needed. Stir in half the chickpeas, transfer to a serving plate and top with the remaining chickpeas

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 15m

Created 31 weeks ago

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