Brussels Sprout Anchovy Salad (Print Version)

# Ingredients:

→ For the Za'atar Chickpea Crumble

01 - 1 can (15 oz) chickpeas, drained and rinsed well
02 - 1 tablespoon za'atar spice blend
03 - Extra virgin olive oil for drizzling
04 - Sea salt to taste

→ For the Brussels Sprouts

05 - 1¼ pounds fresh Brussels sprouts (about 5 cups when sliced)
06 - Olive oil for coating
07 - Kosher salt and freshly cracked black pepper

→ For the Creamy Anchovy Tahini Dressing

08 - 1 tin quality anchovies in oil
09 - 2 garlic cloves, finely minced or grated
10 - ½ cup smooth tahini paste
11 - 1 fresh lemon, juiced
12 - ½ cup fresh flat-leaf parsley, finely chopped
13 - ¼ cup cold water (or more as needed)

→ For Serving

14 - ½ ounce Parmesan cheese, freshly grated (optional)

# Instructions:

01 - Heat your oven to 400°F and grab two large baking sheets.
02 - Pat those chickpeas completely dry with paper towels - this is key for getting them crispy! Toss them into your food processor and pulse until they break down into coarse, breadcrumb-like pieces. Spread these chickpea crumbs evenly across one baking sheet, then drizzle generously with olive oil. Sprinkle the za'atar over top and season with salt, then use your hands to toss everything together until every crumb is well coated.
03 - Slice your Brussels sprouts as thinly as you can manage - the thinner they are, the crispier they'll get. Spread them out on your second baking sheet, making sure they have plenty of room to breathe (use a third sheet if needed). Drizzle with olive oil and season generously with salt and pepper.
04 - Pop both pans into the oven, putting the chickpeas on the top rack. Let the Brussels sprouts roast for 20-22 minutes until they're golden and crispy at the edges. The chickpeas need a bit longer - about 25-30 minutes total - until they're completely dried out and crunchy.
05 - While everything's roasting, warm a small saucepan over medium-low heat. Pour just the oil from your anchovy tin into the pan and let it get fragrant. Add the anchovies themselves - they should sizzle immediately and start to melt into the oil, creating an incredibly savory base.
06 - Add your minced garlic to the anchovy oil and cook for 2-3 minutes, stirring constantly, until the raw garlic bite disappears completely. You'll end up with a thick, aromatic paste that smells absolutely incredible.
07 - Transfer that garlicky anchovy paste to a mixing bowl and add the tahini, fresh lemon juice, and chopped parsley. Stir it all together - it'll be quite thick at first. Gradually whisk in the cold water until you reach a creamy, pourable consistency. For an ultra-smooth dressing, blend everything together until it turns a beautiful light green color.
08 - Once your vegetables are perfectly roasted, remove them from the oven. While the Brussels sprouts are still warm, drizzle a generous amount of that anchovy tahini dressing right over them and toss everything together in the pan.
09 - Divide the dressed Brussels sprouts between two bowls, then sprinkle those crispy za'atar chickpea crumbles generously over the top. Finish with freshly grated Parmesan if you're using it, and serve immediately while everything's still warm and at its crispiest.

# Notes:

01 - This recipe makes about twice the amount of dressing you'll need, but trust me - you'll want the extra! It's incredible on eggs, grain bowls, avocado toast, or any salad throughout the week. Store leftover dressing covered in the fridge for up to 5 days.
02 - Think of this as Caesar salad's cooler, more sophisticated cousin - all the creamy, umami-packed flavor with a fresh Middle Eastern twist that'll make your taste buds dance.
03 - The key to perfect crispy Brussels sprouts is slicing them thin and giving them plenty of space on the baking sheet. Don't overcrowd or they'll steam instead of crisp!

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