Crispy Air Fryer Brussels Sprout Salad (That Even Sprout-Haters Love)

Sprouts have spent far too many years cast as the villain of the British dinner table, boiled into submission and pushed sadly to the side of the plate. This air fryer Brussels sprout salad is the recipe that finally retires that reputation for good. Shredded, crisped until the edges go properly golden, then tossed with roasted chickpeas and a charred lemon dressing that does most of the talking, it is the kind of side dish that quietly steals the show.

This one came together on an ordinary weekday afternoon with two small helpers, A and N, on shredding duty (with varying degrees of actual help, as you can imagine). What makes it so easy is the Ninja Double Stack XL: two drawers running at once, so the sprouts go in one and the chickpeas in the other, both finishing at the same moment with no second pan and no hovering over the hob.

Everyday luxury, to me, is rarely about something expensive. It is about taking a humble bag of sprouts and treating it well enough that people ask what on earth you did to it. That charred lemon dressing is the small flourish that turns a thrifty side into something you would happily serve to guests.

Why You'll Love This Air Fryer Brussels Sprout Salad

• It converts the sprout-haters. Crisping rather than boiling completely changes the texture and flavour, turning bitter little cabbages into something nutty and golden.
• It is gloriously hands-off. With two drawers cooking at once, the sprouts and chickpeas are ready together while you sort the rest of dinner.
• The dressing is the secret weapon. Wholegrain mustard, a little honey, and a charred, blitzed lemon give it a smoky, tangy lift that feels far more considered than the effort involved.
• It is brilliant value. A whole generous bowl for the price of a takeaway coffee, made almost entirely from store-cupboard staples.
• It works all year round. A proper side at Christmas, a light lunch in spring with a poached egg on top, a packed-lunch hero the next day.
• It scales beautifully. Feeding a crowd or just the two of you, the method stays exactly the same.

What You'll Need – Ingredients

Nothing here is hard to find; most of it will already be in your cupboard. Quantities below serve four as a generous side.

For the sprouts:

• 500g (about 1lb 2oz, roughly 4 cups once shredded) Brussels sprouts, shredded
• 1 glug olive oil (around 2 tbsp)
• A sprinkle of sea salt
• A sprinkle of freshly ground black pepper

For the chickpeas:

• 1 x 400g tin chickpeas (about 1.5 cups, drained and patted dry)
• 1 glug olive oil (around 1 tbsp)
• A sprinkle of sea salt

For the charred lemon dressing:

• 1 teaspoon wholegrain mustard
• 1 teaspoon honey (or maple syrup to keep it vegan)
• 1 lemon, charred and puréed

A quick note on the sprouts: the fresher the better. Look for tight, bright green heads with no yellowing leaves. Pre-shredded bags are sold in most supermarkets near Christmas if you would rather skip the chopping, though doing it yourself takes minutes and is cheaper.

Equipment You'll Need

• A Ninja Double Stack XL air fryer (the two-drawer set-up is what makes this so quick)
• A sharp knife or rotary slicer for shredding the sprouts
• A small frying pan or griddle for charring the lemon
• A mixing bowl and a small bowl or jug for the dressing

Nothing specialist beyond the air fryer, and even the lemon can be charred under a hot grill if you would rather not dirty a pan.

How to Make Air Fryer Brussels Sprout Salad

Step 1: Shred the sprouts

Trim the woody ends off the sprouts and peel away any tired outer leaves, then shred them finely. A rotary cutter with the slicing attachment makes light work of a big batch, but a sharp knife or the coarse side of a box grater works just as well. You want them fine enough to crisp, but not so fine they turn to dust, so aim for thin ribbons rather than confetti.

Step 2: Season and load the drawers

Tip the shredded sprouts into one drawer of the air fryer, add a glug of olive oil and a good sprinkle of sea salt and black pepper, and toss until everything is lightly coated. Drain and thoroughly pat the chickpeas dry, then add them to the second drawer with their own glug of oil and pinch of salt. Drying the chickpeas properly is the difference between crisp and soggy, so do not skip this step.

Step 3: Air fry, synced together

Set both drawers to 190°C (375°F) for 20 minutes and use the sync function so they finish at the same time. Give each drawer a shake halfway through to keep everything cooking evenly. This is the moment the Ninja Double Stack XL earns its place on the worktop: two separate things cooking at once, ready together, with no juggling.

Step 4: Char the lemon

While the air fryer does its work, slice the lemon and place it in a hot, dry frying pan for three to four minutes until the surface is properly browned. The char is what gives the dressing its lovely smoky depth, so let it go further than feels comfortable. No frying pan free? Char the lemon under a hot grill for a couple of minutes instead.

Step 5: Make the dressing

Take the charred lemon slices and use a sharp kitchen knife to cut them to almost a puree. Add the wholegrain mustard and honey, then stir. Taste and adjust here: a little more honey to round it out, a pinch of salt to sharpen it.

Step 6: Combine and serve

Tip the crisp sprouts and chickpeas into a big bowl, pour over the dressing, and toss gently so everything is coated without losing the crunch. Serve straight away while warm, or at room temperature. Dress it just before serving so the sprouts hold their crispness.

Tips for the Best Air Fryer Brussels Sprout Salad

Dry everything well. Damp sprouts and chickpeas steam rather than crisp, so a quick pat with kitchen paper before they go in makes all the difference.

Do not overcrowd the drawers. An even, single-ish layer crisps far better than a heaped pile. Cook in two rounds if you are scaling up for a crowd.

Let the lemon char hard. A timid lemon gives a flat dressing. Properly browned cut sides are what bring that smoky, almost barbecued flavour.

Dress at the last minute. The dressing softens the sprouts over time, so toss it through just before it hits the table for maximum crunch.

Add a little luxury. A handful of toasted hazelnuts, pine nuts, or a shaving of pecorino lifts this from a clever side to something special enough for a dinner party.

Taste the dressing before you commit. Lemons vary wildly in sharpness, so balance the honey and mustard to your own lemon before pouring it over everything.

Make It Your Own

This salad is endlessly adaptable, which is half the reason it stays in such heavy rotation here. For something more substantial, scatter over crumbled feta or shavings of parmesan, or fold through cooked grains like farro or pearl barley to turn it into a proper lunch. A handful of pomegranate seeds adds a festive jewel-bright pop that looks gorgeous on a Christmas table, while toasted almonds, hazelnuts, or pumpkin seeds bring welcome crunch.

If you like a little heat, a pinch of chilli flakes tossed in with the sprouts before air frying works beautifully against the sweet honey dressing. And to keep it entirely plant-based, swap the honey for maple syrup; the rest of the recipe is already vegan and gluten-free.

Frequently Asked Questions

How to Store and Reheat

Dressed leftovers keep in an airtight container in the fridge for up to two days, though the sprouts soften over time. To bring them back to life, tip them straight into the air fryer at 180°C (350°F) for three to four minutes to re-crisp before serving; a far better result than the microwave, which leaves them limp. I love to actually eat it cold, it's still absolutely delicious.

If you know you will have leftovers, store the dressing separately and only dress what you are eating. Undressed crisp sprouts and chickpeas keep their texture much better, and a quick blast in the air fryer revives them beautifully. This salad does not freeze well, as the texture suffers, so it is best made fresh.

Give this one a go and let me know how it lands with the sprout-sceptics in your house; tag me on Instagram or leave a comment below, I always love seeing your versions. For more easy, everyday-luxury cooking, have a browse through the rest of my recipe collection.