By Packed with fiber and protein, this baked Brussels sprouts salad is crispy, warm, and filling. It's made easily by popping everything on a sheet tray and into the oven. And topped with a sweet and tangy high-protein yogurt mustard sauce, it's a vegetarian dinner you'll want to have over and over again!
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My body craves warm and filling meals during the cold winter months in the Midwest. Brussels sprouts are my go-to vegetable (I actually eat them daily, Mika thinks I'm crazy) but they don't have much protein on their own. So I added some other protein-packed ingredients to turn them into a superstar high-protein vegetarian side dish!
Jump to:
- most important tip: dry the chickpeas a lot!
- ingredient notes & substitutions
- high protein ingredient spotlight: chickpeas
- here's how to make baked brussels sprouts
- expert tips
- common questions
- troubleshooting & testing notes
- how to store & meal prep it
- how I serve these brussels sprouts and chickpeas
- Recipe
most important tip: dry the chickpeas a lot!
It may seem like a small thing, but patting your chickpeas really dry helps them roast up extra crispy in the oven. This makes a huge difference in texture. Damp chickpeas = steamed, mushy chickpeas. And no one wants that in a salad! So if you don't read anything else, at least read this!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Brussels sprouts are packed with fiber, and roasting them makes them crispy on the outside and soft on the inside. Just halve them.
- Chickpeas: Our protein powerhouse! It's one of our favorite plant-based high-protein ingredients. They also roast better than most other legumes so stick to chickpeas with this recipe.
- Pecans: These add healthy fats and a subtle nutty flavor. You can swap for walnuts for a similar texture.
- The coating ingredients: We use olive oil, maple syrup, and salt to coat our salad ingredients during roasting. This gives them a nice caramelization on the outside.
- The dressing ingredients: We make a Greek yogurt-based dressing with mustard, maple syrup, milk, and oil. Feel free to add a bit more milk if you want a more drizzle-able consistency.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: chickpeas
Chickpeas are one of our favorite plant-based ingredients because they're naturally high in protein-about 15 grams per cup! They have a mild, slightly nutty flavor that works well in both savory and sweet dishes. You can eat them raw in salad like our green goddess salad, blend them into hummus, or even bake them into desserts like cinnamon sugar chickpeas or our almond croissant protein blondies (trust us-it works).
here's how to make baked brussels sprouts
Be sure to scroll to the recipe card for the full protein Brussels sprouts salad recipe!
- Preheat the oven to 400 degrees F.
- Prepare by cutting the Brussels sprouts in half and rinsing and drying the chickpeas.
- Coat the Brussels sprouts and chickpeas in the oil and maple syrup, then roast on a large sheet tray for 25 minutes.
- Prepare the pecans by tossing them in oil and maple syrup. Then, add to the sheet pan with the other ingredients and roast for 5 minutes.
- Make the dressing by mixing all the dressing ingredients in a bowl.
- Remove roasted ingredients from the oven, dish up on a plate, and top with dressing. Enjoy!
quick recipe video
expert tips
- Broil for a minute or two at the end for maximum crispiness if you like things extra crunchy.
- Keep an eye on your nuts if you are trying to make them crispy. You can flip them if they start to burn, but they burn fast!
common questions
I don't recommend frozen Brussels sprouts for this recipe. They release a lot of moisture, so they won't roast correctly, which will impact the roasting of the chickpeas and pecans.
Regular yogurt has less protein and is typically thinner than Greek yogurt. If you use regular yogurt, you can skip adding the milk to keep the consistency creamy.
troubleshooting & testing notes
Adding pecans too early
Roasting pecans for too long led to burnt nuts. They really only need 5 minutes to toast!
Overcrowding the pan
We use a full-size sheet pan (18"x26") so there's room for everything in one layer with a little space in between. If you don't have a full-size sheet pan, you may need to use two sheet pans to fit everything.
how to store & meal prep it
These protein Brussels sprouts make for great leftovers if stored and reheated properly!
- Fridge: Store leftovers in an airtight container for up to 4 days. Store dressing separately.
- Reheating: Reheat in the oven at 375°F for 5-10 minutes or air fryer for 3-5 minutes to restore crispiness. You can microwave, but it'll be softer.
how I serve these brussels sprouts and chickpeas
This salad is filling enough that I eat it as my main meal, but it also works great as a side dish! Here's what I pair it with:
- Add-ons are an easy way to bring this salad further. I like to add shredded rotisserie chicken, salmon, or parmesan cheese for even more protein.
- Cottage Cheese Meatballs make for a great main dish option to pair with these roasted Brussels.
- Make it a salad party with our green goddess salad!
Recipe
Baked Brussels Sprouts Salad (High Protein!)
Ingredients
- 4 cups brussels sprouts
- 15 oz chickpeas (canned, rinsed and dried)
- ½ cup pecans (whole)
- 1.5 tablespoon olive oil
- 2 tablespoon maple syrup
- ⅛ teaspoon salt
Dressing
- ½ cup Greek yogurt (plain, low-fat)
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- 1 tablespoon skim milk
- 1 pinch salt and pepper
Before you start!
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Instructions
- Preheat the oven to 400 degreed F.
- Cut the 4 cups brussels sprouts in half. Remove the 15 oz chickpeas from the can and rinse them in a strainer under cold water. Then, use a towel to pat them dry.
- In a large bowl, mix together 1 tablespoon maple syrup, 1 tablespoon olive oil, and ⅛ teaspoon salt. Then, add the brussels sprouts and chickpeas and mix so they're fully coated.
- Place brussels sprouts and chickpeas on a large baking sheet and bake for 25 mintues.
- While this bakes, toss the ½ cup pecans with 0.5 tablespoon olive oil and 1 tablespoon maple syrup so they're fully coated. Also, make the dressing by mixing together the ½ cup Greek yogurt, 1 teaspoon dijon mustard,1 tablespoon maple syrup,1 teaspoon olive oil,1 tablespoon skim milk, and 1 pinch salt and pepper in a large bowl.
- Remove the brussels sprouts and chickpeas from the oven after 25 minutes and add the pecans to the sheet pan. Then, bake an additional 5 minutes. You can also broil at the end for a few minutes to get everything more crispy if you like.
- Remove from the oven, top with dressing, and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I love the flavors and textures of this meal and that it leaves me feeling full but also energized!
super delish and EXTREMELY quick and easy, especially as a college student trying to learn how to cook more things!
That so awesome to hear! Glad you enjoyed it!