Spicy Chickpeas and Brussels Salad

Prep Time
10 mins.
Cook Time
20 mins.
Recipe by: Kerry-Ann Hinds-Alyusuf

The most flavorful Spicy Chickpeas and brussel sprout salad. By using some of your favorite everyday ingredients you can quickly create a super healthy and delicious meal.

Make This Recipe


Spicy Chickpeas:

1 can chickpeas

¼ tsp chili powder

½ tsp paprika

½ tsp red pepper flakes

¼ tsp sea salt

1 tbsp olive oil


4 Egglands Best Hard-Cooked Peeled eggs

2½ cups fresh brussels sprouts shaved

2 cup baby spinach

½ cup parmesan cheese

¼ cup pine nuts

¼ cup golden raisins

1 granny smith apples

Salad Dressing:

1 lemon

2 tbsp White wine vinegar

1 tbsp dijon mustard

1 tbsp old-style mustard


  1. Preheat the oven to 430°F and line a large baking sheet with parchment paper.
  2. Open and drain the can of chickpeas by using a strainer. You can also use a kitchen towel and pat them dry.
  3. Transfer the dried chickpeas and spread it to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt, paprika, chili powder, and red pepper flakes.
  4. Bake for 20 minutes.
  5. Slice the brussels sprouts and granny smith apples using a vegetable slicer.
  6. In a large bowl, toss together chickpeas, brussels sprouts, baby spinach, apples, golden raisins, parmesan cheese, and pine nuts.
  7. To a small jar add and combine olive oil, white wine vinegar, lemon juice, dijon mustard and old-style mustard. Close the jar and shake until emulsified, adding salt and pepper is optional.
  8. Cut the hard-cooked peeled eggs into 2 or 4 and add to the salad.
  9. Dress salad with dressing just before serving.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 450
Fat 14.5g
Saturated Fat 1.5g
Cholesterol 0ng
Sodium 209mg
Carbohydrates 68.1g
Dietary Fiber 17.8g
Protein 93.5g