Brussels Sprouts, Chickpeas and Pomegranate Chipotle Salad with Tahini Maple Dressing

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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!

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.


  1. Brussels Sprouts: These are the star of the show, providing a slightly bitter and nutty flavor.

  2. Chickpeas: They add a hearty, protein-packed element to the salad.

  3. Pomegranate Seeds: These burst with sweet-tart juiciness and a pop of color.

  4. Chipotle Peppers (optional): For a spicy kick, chipotle peppers in adobo sauce can be added to the dressing.

  5. Tahini: A creamy paste made from ground sesame seeds, it forms the base of the dressing.

  6. 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.


  1. Start by washing and trimming about 8-10 Brussels sprouts. Then, thinly slice them using a sharp knife or a mandoline slicer.

  2. Drain and rinse a can of chickpeas (about 1.5 cups) and pat them dry with a paper towel.

  3. In a large mixing bowl, combine the sliced Brussels sprouts, chickpeas, and a half-cup of fresh pomegranate seeds.


  1. 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.

  2. 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.


  1. Drizzle the tahini maple dressing over the salad mixture and toss everything together until it’s well coated.

  2. 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.

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