Salads · 35 min
Brussels Sprout Salad with Warm Chickpeas, Beet, Pear & Goat Cheese
- 35 min
- 2–6 servings
- 605 kcal / serving
A crunchy, slightly sweet salad with roasted beets, warm chickpeas, pear and goat cheese. It comes together quickly for a weeknight dinner with contrasting textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumbeets
- ½ lbBrussels sprouts
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ (4 oz) loggoat cheese
- 1pear
- ¼ cuppumpkin seeds
- pears
From the pantry: apple cider vinegar, black pepper, extra virgin olive oil, pure maple syrup, salt, thyme, dried
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 mediumbeets
- ½ lbBrussels sprouts
- 1pear
- pears
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ¼ cuppumpkin seeds
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| beets | 2 medium | 4 medium | 6 medium |
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| pear | 1 | 2 | 3 |
| pumpkin seeds | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F. Wash and dry all fresh produce.
- Peel, trim, and dice the beets into small pieces; spread them on a baking sheet.
- Rinse and drain the chickpeas, then add them to the baking sheet with the beets. Drizzle with oil and season with salt, pepper, and thyme. Toss to coat and spread in an even layer.
- Roast in the oven, stirring once halfway through, until the beets are fork-tender and the chickpeas are golden, about 20–25 minutes. Remove from the oven.
- In a medium bowl, whisk together oil, vinegar, maple syrup, salt, pepper, and thyme to make the dressing.
- Trim and thinly slice the Brussels sprouts, then add them to the dressing and toss to coat.
- Quarter and thinly slice the pear, add it to the salad, and toss until combined.
- Just before serving, stir in the pumpkin seeds and arrange the warm chickpeas and beets on top; crumble the goat cheese over the salad and serve.
- Divide the salad among plates or bowls and enjoy.
Two tips
- Make ahead: roast the beets and chickpeas earlier in the day and rewarm them briefly with the salad greens.
- Serving idea: crumble the goat cheese on top just before serving, or scatter any extra pear slices around the dish for a fresh look.
Nutrition per serving
- Calories
- 605 kcal
- Protein
- 24 g
- Carbs
- 65 g
- Fat
- 31 g
- Fiber
- 18 g
- Sodium
- 472 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.