Roasted Brussel Sprout Bean Salad




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- 4 cups shredded brussel sprouts

- 2 tbs olive oil

- 1 tb garlic powder

- 1 big pinch sea salt

- 1 can rinsed and drained white beans

- 1 can rinsed and drained chickpeas

- 2 tbs olive oil

- 1 tbs smoked paprika

- 1 tbs cumin

- 1 tsp oregano

- 1 red onion

- 1 bell pepper

- 1/2 a cup of Kalamata olives

- 1 container yellow cherry tomatoes

- 1 bunch of dill

- 1/2 a bunch of parsley

- 1/4 cup olive oil

- The juice of 2 lemons

- 2 tsp oregano

  • 2 tbs red wine vinegar

  • One block of feta cheese


Shred your sprouts using a mandolin or slice them thinly. Lay the shredded brussel sprouts on a baking sheet and drizzle with 2 tbs olive oil. Season with garlic powder and sea salt and massage the seasoning and oil into the shredded brussel sprouts. Spread them out on the tray evenly

Spread your white beans and chickpeas out on another baking sheet and cover in 2 tbs olive oil, season with the paprika, oregano, and cumin. Rub the seasoning and oil into the beans

Roast the brussel sprouts and beans in the oven at 400 for 15-20 minutes till they're crispy at the edges

Dice your red onion, chop your Kalamata olives, core and dice your bell pepper, mince your dill and parsley and add them to a big salad bowl with the beans and Brussels.

Add the olive oil, lemon juice, oregano, and red wine vinegar. Toss your salad till all of the dressing is coated.

Crumble your feta cheese and toss gently.

Serve and enjoy!




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