Crispy Air Fryer Brussels Sprout Salad
A warm, crunchy salad of shredded sprouts and roasted chickpeas tossed in a smoky charred lemon dressing. The side dish that converts even the staunchest sprout-hater.
Calories 190kcal
Equipment
- Ninja Double Stack XL air fryer (or any air fryer)
- Box grater, sharp knife, or food processor
- Small frying pan or griddle
- Mixing bowl
- Stick blender or small blender
Ingredients
- 500 g Brussels sprouts shredded
- 2 tbsp olive oil for the sprouts, plus 1 tbsp (for the chickpeas)
- Sea salt and black pepper
- 1 x 400g tin chickpeas drained and patted dry
- 1 tsp wholegrain mustard
- 1 tsp honey or maple syrup
- 1 lemon charred and puréed
Instructions
- Trim and finely shred the sprouts. Toss with 2 tbsp olive oil, salt, and pepper, and add to one air fryer drawer.500 g Brussels sprouts, 2 tbsp olive oil, Sea salt and black pepper
- Drain and dry the chickpeas, toss with 1 tbsp olive oil and salt, and add to the second drawer.2 tbsp olive oil, 1 x 400g tin chickpeas, Sea salt and black pepper
- Air fry both at 190°C for 20 minutes using the sync function, shaking each drawer halfway.
- Meanwhile, char the halved lemon cut-side down in a hot dry pan for 3 to 4 minutes.1 lemon
- Scoop the charred lemon flesh and juice into a bowl with the mustard and honey, and blitz to a smooth dressing.1 tsp honey, 1 tsp wholegrain mustard
- Tip the crisp sprouts and chickpeas into a bowl, toss through the dressing, and serve warm.
Notes
Dress just before serving to keep the crunch. Swap honey for maple syrup to keep it vegan. Re-crisp leftovers in the air fryer at 180°C for 3 to 4 minutes rather than the microwave, or enjoy cold. Does not freeze well.