Chaat-Style Shaved Brussels Sprouts Salad
This Chaat-Style Shaved Brussels Sprouts Salad is a refreshing, vibrant side dish that combines crispy shaved Brussels sprouts with the tangy, spicy, and sweet flavors of Indian chaat. It's the perfect fall salad to enjoy at a holiday family dinner.
Servings: 6 servings
Calories: 199kcal
Equipment
Ingredients
- 1.5 pounds brussel sprouts shaved/thinly sliced
- ½ large red onion thinly sliced
- 8 ounces potatoes diced
- 15 ounces canned chickpeas rinsed and drained
- 1.5 teaspoons garlic powder divided
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin divided
- ¾ teaspoon chaat masala divided
- salt
- black pepper
- cilantro chopped
- 2 ounces dried cranberries
- 1 lime juiced
- ⅓ cup imli chutney
Instructions
- Preheat the oven to 425℉.
- Remove a layer of outer leaves from the sprouts. Use a mandolin or sharp knife to shave the Brussels sprouts into thin slices. Thinly slice the red onion, dice the potatoes, and rinse and drain a can of chickpeas. Spray all 3 sheet pans with neutral oil.
- In the half sheet pan, toss together the shaved Brussels sprouts, red onion, salt, pepper, 1 teaspoon garlic powder, and ½ teaspoon ground coriander.
- In a ⅛ sheet pan, toss together the chickpeas, ¼ teaspoon chaat masala, ¼ teaspoon ground cumin, salt, and pepper. In the last ⅛ sheet pan, toss together the diced potatoes, ¼ teaspoon chaat masala, ¼ teaspoon ground cumin, salt, and pepper. Be sure to spread everything out as much as possible to give everything space to cook and get crispy.
- Place the half sheet pan on the bottom rack of the oven and the 2 ⅛ sheet pans on the top rack. Roast the Brussels for a 15-20 minute cook time, or until the leaves are browned and crispy. Continue to roast the chickpeas and potatoes for 50-55 minutes total, giving them a shake at 30 minutes for an even cook on both sides. Remove when the potatoes are chickpeas are both crispy.
- Transfer the crispy chickpeas and potatoes into the sheet pan with the brussels. Add the dried cranberries and cilantro and toss the salad together. Taste and adjust seasoning as needed.
- Plate the salad in a serving bowl. Pour the imli chutney and lime juice over the salad and gently toss until everything is well coated.
- Just before serving garnish with extra cilantro and a few dried cranberries, if desired. Serve the salad warm.
