Shaved Brussels Sprouts Salad with Green Goddess Dressing and Crispy Chickpeas

Prep TIme:15 minutes

Cook Time: 45 Minutes 

Investing in a good mandolin is key for this recipe. You may be left with some extra dressing, save it for dipping!

For the Roasted Chickpeas

2 cans Emma Chickpeas, rinsed and drained

5 tbsp Emma Extra Virgin Olive Oil

Salt & Pepper

For the Dressing

1/2 cup Mayonnaise

1/2 cup Plain Greek Yogurt

2 Emma Anchovy Fillets

1 Garlic Clove, peeled 

1/4 cup Fresh Basil Leaves, washed and dried

1/4 cup Fresh Parsley Leaves, washed and dried

2 tbsp Fresh Tarragon Leaves, washed and dried

2 tbsp Emma Extra Virgin Olive Oil 

1 tbsp Emma White Wine Vinegar 

Salt & Pepper, to taste

For the Salad


1 lb Brussels Sprouts, washed and dried 

Lemon Wedges, for garnish


  1. Preheat oven to 425 ° F.
  2. Pat the chickpeas dry with paper towel to absorb as much moisture as possible. Toss them in the olive oil and salt and roast them in the oven until crunchy, about 30-40 minutes. Keep an eye on them to make sure they don’t burn. When they’re ready, set them aside to cool.
  3. While the chickpeas are cooking, slice the sprouts into thin shavings with a mandolin, set them aside in a large bowl to await their dressing.
  4. Throw all of the dressing ingredients in a food processor and pulse until smooth and it takes on a delicate shade of pale green.
  5. Add the dressing to the sprouts one spoonful at a time and toss together until you reach desired consistency.



    Top with the crispy chickpeas and a lemon wedge and enjoy!


More Recipes from Emma®

EMMA® Mac & Cheese

EMMA® Mac & Cheese

We invite you to try this delicious EMMA® Mac & Cheese recipe. Ingredients 1 pkg of EMMA® Fusilli pasta 1 tbsp EMMA® extra virgin olive oil 6 tbsp EMMA® unsalted butter 1/3 cup all-purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups EMMA® Asiago...

Back To Recipes