To get Maria Makes updates delivered to your inbox, subscribe via email here.
This recipe is an adaptation of an OG make-ahead Maria Makes favorite, my Chopped Chicken & Brussels Sprouts Salad. But we started doing Meatless Mondays this year, so I wanted to try out a version with chickpeas. And you KNOW I’m down for buffalo anything.
My only ragret? That I didn’t have any blue cheese crumbles on hand when I made this! I’m adding them as optional in the ingredients list because MAN I think they would have been perfect in this.
This salad is kind of like a slaw, but it’s heartier because of the added chickpeas. And since shredded brussels sprouts are pretty hearty, you can dress this and it will keep for a couple of days in the fridge. So it’s a make-ahead friendly all-in-one bowl lunch! YUM. You could also toss in chicken instead of chickpeas if that’s your jam!
Pictured in the bowl below is my homemade ranch dressing, but you can use whatever you have!
I highly recommend you eat this out of a bowl with a spoon! It will keep in the fridge for 2-3 days (the sprouts hold up pretty well), so you can make it ahead of time and have lunch ready to go for a couple of days!
Don't forget to tag me on Instagram (@mariamakesstuff, #mariamakes) if you give this recipe a try! And scroll on down for a pinnable image.
Buffalo Chickpea & Brussels Sprouts Salad
Ingredients:
For the dressing:
1/2 cup homemade ranch dressing (or store-bought) or mayonnaise
1/4 cup Frank’s Red Hot + more for drizzling (if you like it spicy)
For the salad:
6 cups shredded brussels sprouts
2 stalks celery, diced (about 1 cup)
1/3 cup minced red onion and/or 4 green onions, sliced whites and greens
1/2 cup roasted and chopped walnuts
2 15oz cans garbanzo beans / chickpeas, drained
Toppings/For serving:
cherry tomatoes (add before serving so they stay fresh)”
1/4-1/3 cup blue cheese crumbles (optional)
Instructions:
To a large bowl, add red hot and ranch dressing.
TIP: When I make salads like this (pasta salad, macaroni salad, tuna salad, chicken salad), I always like to put the dressings in FIRST so i can more easily mix them (without dirtying another bowl) before I add the other ingredients/pasta/tuna/whatever it is.To chop your brussels sprouts, roll a bunch of them out on a cutting board and thinly slice them. You can cut the ends off first if they bother you. Throw them into the big bowl with the dressing.
TIP: My favorite way to prep a whole bunch of brussels is to dump them into my food processor (slicing blade) and run them through! I can do an entire 2lb bag in about 30 seconds!Cut celery into thin strips then dice. Mince onion and add to bowl. Chop walnuts and add to bowl. Drain chickpeas and add to bowl.
Toss to combine. Serve in bowls and top with quartered cherry tomatoes, blue cheese crumbles, and a sprinkle of hot sauce if you wish!
PIN IT FOR LATER!
Buffalo Chickpea & Chopped Brussels Sprouts Salad – Maria Makes: Make-ahead lunch idea. We all know and love buffalo chicken but what about buffalo CHICKPEA!? This hearty salad has a base of shredded brussels and canned chickpeas, so it comes together in a snap (and in one bowl!) #meatlessmonday #buffalo #chickpea #onebowl #mealprep