The anchovies can be omitted from this recipe, it just won’t give a Caesar style to the dressing

Once your brussels are out of the oven, it’s so easy to assemble everything on the baking sheet!

These photos, the recipe and more can be found on

This baked Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas will be a unique add to your dinner table. This recipe is from @Justine Snacks on Instagram. Her page and website feature lots of amazing recipes, so go check out her page! This salad is warm and is a great way to switch up how to use seasonal veggies like brussel sprouts! The salad has 3 components: the chickpeas crumbles, roasted brussels and the anchovy tahini dressing. With the help of some little chefs, the best way to pull off this dish would be to divide and conquer! 


1 food processor

2 baking sheets

1 chef’s knife

1 saucepan or butter warmer


1 15 oz. can of chickpeas

1 tbsp za’atar seasoning

1 & 1/4 lbs brussel sprouts approximately 5 cups

Olive oil as needed

Kosher salt & fresh cracked black pepper as needed

1 tin anchovies *see recipe notes

2 cloves garlic minced or grated with a microplane

1/2 cup tahini

1 lemon for juicing

1/2 cup flat leaf parsley finely chopped

1/4 cup cold water 

1/2 ounce freshly grated parmesan optional, for topping

Preheat your oven to 400°F. Drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea “crumbs.” Spread these out evenly on a baking sheet. Generously drizzle the chickpea crumbs with olive oil, toss in the za’atar and season with salt. Toss with your hands until everything is coated. Thinly slice the brussel sprouts and add them to a separate baking sheet. You want them to have enough space on the pan to breathe and crisp up, so feel free to use two baking sheets if needed. Drizzle with olive oil and season with salt and pepper. Add the chickpeas and the brussel sprouts to the oven, with the chickpeas on the highest rack. Bake the brussel sprouts for 20-22 minutes, and the chickpeas for 25-30 minutes or until dry and crisp. 

While the brussel sprouts and chickpeas are roasting, make the anchovy tahini sauce. Put a small saucepan on medium low heat. Add in just the oil from the tin of anchovies, and let it heat up. Then add the anchovies to the pan, they should immediately sizzle and begin to “melt” into the oil. Add the grated garlic into the pan with the anchovy oil. Cook on medium heat for 2-3 minutes or until you can no longer taste any raw garlic. This will look like a thick paste. Add this paste, the tahini, the juice from one lemon, and the parsley to a bowl. Stir to combine. It will get thick, so add water to dilute the mixture into a dressing. 

***Optional step is to blend this sauce together for a light green sauce. Both dressings will taste the same, this just will give you a smoother consistency!***

 Remove the brussel sprouts and chickpea crumble from the oven. Drizzle a good amount of the dressing onto the brussel sprouts and give them a toss in the pan. To serve, pile the brussel sprouts into two bowls. Sprinkle the chickpea crumbles on top. Grate on some freshly grated parmesan. Serve immediately.