Shaved Brussels Sprouts Salad with Crispy Chickpeas, Marinated Artichokes & Lemon–Garlic Dressing

Serves

4 as a main, 6 as a side
Total time: ~35 minutes

Ingredients

Roasted chickpeas & artichokes

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed

• 1 (14–15 oz / 400 g) jar marinated artichoke hearts, drained very well

• 1½ tbsp extra-virgin olive oil

• ½ tsp kosher salt (for chickpeas only)

• Freshly ground black pepper

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Pinch chili flakes

Salad

• 1 lb (450 g) Brussels sprouts, trimmed

• ½ cup olives, pitted and torn or sliced
  (Castelvetrano for buttery, Kalamata for briny, or a mix)

• ½ cup flat-leaf parsley leaves, roughly chopped

• Shaved Parmesan

• toasted pine nuts

Lemon–shallot–garlic dressing

• 1 small shallot, very finely minced

• 5 garlic cloves, finely grated or minced

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tbsp)

• 1 tsp Dijon mustard

• 2 tsp red wine vinegar or champagne vinegar

• ½ cup extra-virgin olive oil

• ¾ tsp kosher salt, plus more to taste

• Freshly ground black pepper

Method

1) Roast the chickpeas + artichokes

Preheat oven to 425°F (220°C).

1. Dry everything well. Pat chickpeas and artichokes thoroughly dry—this is key to browning.

2. Season separately:

• Toss chickpeas with olive oil, salt, paprika, cumin, chili flakes, and pepper.

• Toss artichokes with just a few cracks of pepper (no added salt).

3. Spread on a sheet pan, giving chickpeas space.

4. Roast 20 minutes, stir, then roast 10–15 minutes more until chickpeas are crisp and artichokes are browned at the edges.

5. Set aside. (They’ll continue to crisp as they cool.)

2) Make the dressing (and let it mellow)

In a bowl or jar, combine shallot, garlic, lemon zest, lemon juice, Dijon, vinegar, salt, and pepper. Whisk in olive oil until emulsified.

Let sit 5–10 minutes. Taste and adjust:

• Too sharp? Add a splash more olive oil.

• Needs lift? Add a few drops of lemon.

• Flat? A pinch more salt usually fixes it.

3) Shave and soften the Brussels

1. Shave Brussels sprouts very thin (mandoline, processor, or knife).

2. Place in a large bowl with a small pinch of salt and 2 tbsp dressing.

3. Toss and gently massage 30–45 seconds until just tender and glossy—not wilted.
   

4) Assemble

Add roasted chickpeas and artichokes to the Brussels. Add olives and parsley.

Drizzle with more dressing a little at a time, tossing well. Stop when everything is coated but not swimming, you may not need all of it.

Finish with:

• cheese

• nuts

• Fresh black pepper

• A final light drizzle of olive oil

Chef’s Notes

• Massaging the Brussels early ensures they absorb flavor instead of shedding dressing.

• Separately seasoning chickpeas and artichokes keeps crispness and balance intact.

Make-ahead + serving tips

• Dressing keeps 3 days refrigerated.

• Brussels can be shaved 1 day ahead (keep dry).

For maximum crunch, sprinkle chickpeas on top right before serving.