Brussels Sprouts, Chickpeas, and Pomegranate Chipotle Salad with Tahini Maple Dressing
Formal Explanation:
This delightful salad combines the earthy flavors of Brussels sprouts and chickpeas with the vibrant sweetness of pomegranate seeds. It’s all brought together with a creamy and slightly spicy tahini maple dressing, creating a harmonious blend of tastes and textures. Below, you’ll find a detailed breakdown of its history, components, preparation steps, and estimated preparation time.
Casual Description:
So, this salad is like a flavor party in your mouth! It’s got Brussels sprouts, chickpeas, and juicy pomegranate seeds all hanging out together. And the dressing? It’s a creamy, slightly spicy, and sweet mix of tahini and maple syrup. Yum!
History:
This salad is a modern fusion creation that brings together ingredients from various cuisines. Brussels sprouts have been enjoyed in Europe for centuries, while chickpeas have a long history in Mediterranean and Middle Eastern cuisines. Pomegranates are native to the Middle East and have been consumed for thousands of years. Tahini, made from ground sesame seeds, is a staple in Middle Eastern cuisine, and maple syrup is a North American sweetener. The fusion of these ingredients likely emerged as part of the global food movement, celebrating diverse flavors and ingredients.
Components:
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Brussels Sprouts: These are the star of the show, providing a slightly bitter and nutty flavor.
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Chickpeas: They add a hearty, protein-packed element to the salad.
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Pomegranate Seeds: These burst with sweet-tart juiciness and a pop of color.
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Chipotle Peppers (optional): For a spicy kick, chipotle peppers in adobo sauce can be added to the dressing.
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Tahini: A creamy paste made from ground sesame seeds, it forms the base of the dressing.
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Maple Syrup: A natural sweetener that balances the flavors in the dressing.
Preparation Steps:
Note: These instructions are for making two servings of the salad.
Salad:
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Start by washing and trimming about 8-10 Brussels sprouts. Then, thinly slice them using a sharp knife or a mandoline slicer.
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Drain and rinse a can of chickpeas (about 1.5 cups) and pat them dry with a paper towel.
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In a large mixing bowl, combine the sliced Brussels sprouts, chickpeas, and a half-cup of fresh pomegranate seeds.
Dressing:
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In a separate bowl, make the tahini maple dressing by mixing 3 tablespoons of tahini, 2 tablespoons of maple syrup, and, if desired, 1-2 finely minced chipotle peppers from the adobo sauce. Adjust the spiciness to your liking.
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Add a pinch of salt and pepper to taste. If the dressing is too thick, you can thin it out with a tablespoon or two of water until it reaches your desired consistency.
Assembly:
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Drizzle the tahini maple dressing over the salad mixture and toss everything together until it’s well coated.
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Let the flavors meld for a few minutes before serving.
Estimated Preparation Time:
This salad can be prepared in approximately 20-30 minutes, including washing and slicing the vegetables, making the dressing, and assembling the final dish.
Enjoy your Brussels Sprouts, Chickpeas, and Pomegranate Chipotle Salad with Tahini Maple Dressing! It’s a delightful combination of flavors and textures that’s perfect for a healthy and satisfying meal.
Nutrition Facts for Brussels Sprouts, Chickpeas, and Pomegranate Chipotle Salad with Tahini Maple Dressing
Formal Nutrition Information:
- Serving Size: 1/2 of the prepared salad (approximately 2 cups)
- Calories: Approximately 350 calories
- Total Fat: 18 grams
- Saturated Fat: 2 grams
- Trans Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 300 milligrams
- Total Carbohydrates: 42 grams
- Dietary Fiber: 9 grams
- Sugars: 15 grams
- Protein: 11 grams
- Vitamin D: 0%
- Calcium: 12%
- Iron: 21%
- Potassium: 552 milligrams
- Vitamin C: 96%
- Vitamin A: 32%
Casual Nutrition Information:
Okay, let’s break down the health stuff for this salad. A serving size, which is about 2 cups, has around 350 calories.
Fat: It’s got 18 grams of fat, but don’t worry, most of it is the good kind, not the bad stuff. Only about 2 grams are the saturated kind.
Cholesterol: There’s zero cholesterol in this salad, so it’s heart-healthy.
Sodium: It has 300 milligrams of sodium, which isn’t too bad for a tasty dish like this.
Carbs: You’ll get about 42 grams of carbohydrates, and 9 of those are fiber. There are also 15 grams of natural sugars.
Protein: For the protein lovers, there’s 11 grams here.
Vitamins and Minerals: This salad is packed with good stuff. You’ll get a big dose of vitamin C (96%) for a healthy immune system and some vitamin A (32%) for your eyes. Plus, it’s got a good amount of iron (21%) for energy and potassium (552 mg) for overall health.
So, all in all, it’s a pretty nutritious salad that’s as good for your taste buds as it is for your body.
