Main Dishes, Sides, Snacks

Shaved Carrot and Brussels Sprout Salad

Processed with VSCO with a6 preset

Last week I participated in a Snapchat takeover for feedfeed, a really rad site that acts as a platform for bloggers, chefs, home cooks, and “foodies” alike interested in being a part of a community to share recipes and food photos! The theme of the week was salad, so I made my favorite desk lunch: a shaved carrot–dare I say, carrot “noodle”–and Brussels sprout salad with crispycrunchyroasty chickpeas.

I used to make this salad at least thrice a week, if not more, in my apartment last year, which now that I think of it seems like a hundred million years ago. It made the perfect 5pm meal-ish snack before going out for beers and truffle fries and duck nachos at 7 (and pickles and greyhounds at 11.) And better yet, if I remembered to make a large enough batch, I’d pack up the leftovers and take them for lunch the next day. After that overnight soak, the dressing seeps further into the carrots, which you might think sounds gross, but I assure you it is not. It tastes great at room temperature too, so if you’re in a work situation where you either don’t have access to a fridge or are a new employee and too timid to use the team fridge (aheh) you’ll be all set. Watch my snap story below, then check out the recipe below that! And check out the feeds I edit on feedfeed too: Meatless Monday and Overnight Oats.

Shaved Carrot and Brussels Sprout Salad with Tahini-Miso Dressing and Crispy Chickpeas (serves 1-2, depending on how hungry)

5 carrots
~6 Brussels sprouts
1 scallion
1 can (13-15 oz.) chickpeas
1 1/2 tablespoons sesame oil
salt and pepper to taste

3 tablespoons sesame oil
1 tablespoon well-stirred tahini
1 tablespoon white miso paste
1 teaspoon lemon juice (you may want more)
1/2 teaspoon thyme
pinch/few grinds red pepper flakes
salt and pepper to taste

Preheat the oven to 425º F. Drain and rinse the chickpeas, then use a dishtowel to dry them thoroughly. Spread them out onto a baking sheet and coat with sesame oil. Sprinkle on salt and pepper to taste. Bake  10-15 minutes, until crispy. If you hear them starting to pop in the oven before the time is up, cover the sheet lightly with foil. When they’re done, let them cool to room temperature on the baking sheet.

Slice the carrots into strands using a vegetable peeler and thinly slice the Brussels sprouts. Toss together in a large bowl.

To make the dressing, whisk together oil, tahini, miso, lemon juice, thyme, red pepper, salt and pepper. Taste and adjust according to your preferences! Toss the dressing with the carrots and Brussels sprouts. If you’re not expecting to finish the whole batch, transfer the amount you’ll be eating to a bowl. Add a few handfuls of chickpeas. Thinly slice the scallion and sprinkle on top. Devour!

Store remaining salad and chickpeas in separate airtight containers for about 2 days. Brighten with more lemon juice and cracked pepper.

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s