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Roasted Brussels Sprouts and Chickpeas Salad with Sun-Dried Tomatoes and Queso Fresco in a lemony dressing. Perfect salad for the colder months!


6-8 small servings

Total time

25 minutes


Sides, Lunch


  • 12 oz Brussels Sprouts (cleaned and halved)
  • 1 oz 14- can chickpeas (rinsed and drained)
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon lemon pepper seasoning
  • ½ cup sun dried tomatoes ((air packed or oil packed and drained))
  • 4 oz queso fresco (cubed (or feta cheese))
  • 2 tablespoons parsley leaves (chopped)
  • juice of lemon ((about 1 tablespoon))


  1. Preheat oven to 400F. In a large bowl, combine the halved Brussels sprouts, drained chickpeas, 2 tablespoons olive oil (reserve one for later), and lemon pepper seasoning. Mix well.

    Spread on a large baking sheet and roast at 400F for 15-18 minutes, until the Brussels sprouts are nicely browned and cooked to your liking.
  2. Allow the roasted Brussels sprouts and chickpeas to cool while assembling the rest of the salad: slice the sun dried tomatoes into thin slices and add to a large bowl. Add the cubed queso fresco and chopped parsley leaves.

    Toss in the roasted Brussels sprouts and chickpeas, the remaining 1 tablespoon of olive oil, and the lemon juice and mix well. Serve warm.
  3. View the recipe instructions at Babaganosh

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