In the past few years, there’s been an ever-growing trend where all sorts of foods get their own day. National Cheese Curd Day. National Blueberry Chia Smoothie Day. National Your Mom’s Cookies Day.
I truthfully don’t know if any of the aforementioned foods have their own day, and I don’t feel like Googling it at the moment. If you float around the food blog world at all, I’m sure you’ve noticed this movement. Since I am thoroughly uncool, I never notice the fad until it’s over. Or I get it entirely wrong.
Tuesday was National Tater Tot Day. This really was supposed to be a Tater-Tot Thai Brussels Sprout Salad, but I clearly missed the target. Ain’t no sharpshooter.
I was on my way home from my fieldwork/residency on Friday, thoroughly exhausted, but I needed to stop at the grocery store first. I was only going to make one stop, and if they didn’t have what I needed, I was gonna deal with it.
Well. They didn’t have what I needed. They did have three brands of tater-tots, all of which contained ingredients that were off-limits to me. Fine. I’d been feeling kinda heavy lately, and tots weren’t going to help that problem. I chucked a can of chickpeas into my basket and left.
And I’m really glad I did. Instead of being a heavy carby side dish, this became a tasty protein-laden salad. I used my quick-roast method of cooking Brussels sprouts, wherein I nuke them for a few minutes before tossing them under the broiler. Also, you can broil them naked — by which i mean sans coconut oil — and still get a crispy result. Not as crispy, but still toasty on the outside and soft in the middle.
I roasted the chickpeas for good measure.
The spicy Thai peanut sauce is probably my favorite part of this dish. Which is odd, because usually my favorite part of a Brussels sprout dish are the sprouts. But this spicy Thai peanut sauce is thoroughly addicting. The recipe makes more than you will need for the salad, but it makes an awesome sandwich spread/taco filling/spoon filler. Is there a National Thai Peanut Sauce Day? Yeah. There is. It’s today.
(actually, i didn’t google that either, so if i’m wrong about that……💁)
- 1/2 cup water
- 1/2 cup creamy peanut butter
- 2 tbsp sriracha
- 1.5 tsp crushed red pepper
- 3 tbsp lime juice
- generous dash of garlic powder
- salt to taste
- 1 can of chickpeas, drained
- 4 cups halved Brussels sprouts
- lime and salt
- 3 carrots, julienned
- 1 cucumber, julienned
- small handful of cilantro,optional
- Warm the water in small saucepan over medium heat. Stir in the peanut butter.
- When the peanut butter is fully combined with the water, add the rest of the sauce ingredients. Turn off the heat, but leave it on the burner to maintain warmth
- turn on the broiler
- drain the chickpeas and pat dry. Sprinkle lightly with lemon and salt
- microwave the sprouts for 2.5 minutes
- Place sprouts and chickpeas on a foil-lined broiler-safe pan (use one sheet of foil for the chickpeas, and another one for the sprouts. the chickpeas will be done first, so you can just remove that sheet of foil and allow the sprouts to finish cooking)
- Broil the chickpeas and sprouts for about 2.5-3 minutes. Turn the sprouts and stir the chickpeas
- Allow the chickpeas to cook for another 2.5-3 minutes, and the srpouts to cook for another 3 - 4 minutes.
- Toss the carrots, cucumber, chickpeas, and sprouts together. Spoon the peanut sauce over top, garnish with cilantro.
- Serve with love.