Wednesday, December 4, 2013

Warm Brussel Sprout and Chickpea Salad

I went to a wedding last weekend and discovered that I really like brussel sprouts. Then, I went to my favorite grocery store and found they were selling brussel sprout totes which I think are awesome. If you aren't familiar, a vegetable tote is a pre-determined amount of one type of vegetable housed in a handy clear tote bag! Sounds lame? Well it's not! It's cute and it comes in it's own bag and you don't have to weigh it!

I saw this salad on Beantown Baker and revised it just a tad but it was fantastic! If you are a vegetarian or you can't eat nuts you could omit both of those ingredients and this would still be delicious. If you had any shallots or garlic it may be a nice addition.

I used the food processor to shred the brussel sprouts and what a time saver that is! You could also use the food processor for the shallots if you used them and the mushrooms.  Don't have a food processor? Fine, cut it by hand but don't skip the recipe just because you have to do some cutting.

Warm Brussel Sprout Salad
2 cans chickpeas, drained and rinsed, divided
1 t olive oil
cayenne pepper
3 T butter
1lb brussel sprouts, sliced or shredded (food processor!)
8oz white mushrooms, washed and sliced (food processor!)
1/4 C pecans, chopped
1/2 tsp nutmeg
freshly ground pepper
1/2 C cooked ham or 4 slices bacon cooked and crumbled

1. Preheat oven to 400
2. Drain and dry one can of chickpeas. Place on a sheet pan and roast for 15 minutes in the oven. Toss in 1 tsp olive oil, salt and a dash of cayenne pepper. Roast for an additional 15 minutes. Then turn off the open, open it up a crack and let the pan sit until you need them
3. Using your food processor, shred the brussel sprouts and slice the mushrooms
4. In a large skillet or small dutch oven, heat 2 T butter over medium heat.
5. When butter is melted, add mushrooms. Cook 5 minutes stirring occasionally
6. Add sprouts and a dash of salt and cook an additional 5 minutes, stirring. Don't worry, the sprouts will shrink.
7. Add the pecans, ham, nutmeg, raw chickpeas, and more salt and pepper to taste
8. Cook 3-4 minutes until ingredients are melded. Toss in roasted chickpeas to individual servings so they don't get soggy and serve warm.

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