Brussels Sprouts Bowl with Crispy Chickpeas

Name: Brussels Sprouts Bowl with Crispy Chickpeas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 can (15 ounces, or 425 g) chickpeas, drained, rinsed, and patted dry; 1 tablespoon (15 ml) extra-virgin olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 cup (240 ml) balsamic vinegar; 4 to 5 cups (400 to 500 g) Brussels sprouts, halved; 2 medium carrots, sliced; 1 tablespoon (15 ml) olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 4 cups (400 g) cooked cauliflower rice; 1 red bell pepper, diced; 1 small red onion, thinly sliced; ¼ cup (35 g) toasted pine nuts; 2 to 3 tablespoons (15 to 25 g) dried cranberries (optional); 2 teaspoons chia seeds; ¼ cup (15 g) fresh parsley, chopped

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
55 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A go-to when you’re craving something warm, this bowl combines roasted Brussels sprouts, cauliflower rice, crispy chickpeas, and balsamic glaze for balanced flavors.

Ingredients

For the Chickpeas

1 can (15 ounces, or 425 g) chickpeas, drained, rinsed, and patted dry
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Vegan
Gluten-free

Method

Prepare the Chickpeas

Preheat the oven to 400°F (200°C). Remove the loose skins by placing the chickpeas on a clean kitchen towel and gently rubbing them. Let air-dry for 10 to 15 minutes to improve crisping. Toss with the olive oil, spices, salt,