Roasted Brussels Sprout and Crispy Chickpea Freekeh Salad with Curry Oil

Name: Roasted Brussels Sprout and Crispy Chickpea Freekeh Salad with Curry Oil
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (270 g) freekeh; 3 cups (720 ml) vegetable or chicken broth; 1 lb (450 g) Brussels sprouts, trimmed, halved lengthwise; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (4 g) kosher salt; to taste freshly ground black pepper; 1½ cups (375 g) canned chickpeas (15 oz / 425 g can), drained and patted dry, drained, rinsed, and thoroughly patted dry; 2 teaspoons (5 g) curry powder; ½ teaspoon (3 g) kosher salt; 2 tablespoons (30 ml) extra-virgin olive oil; ⅓ cup (80 ml) extra-virgin olive oil; 1½ teaspoons (4 g) curry powder; 3 cloves (15 g) garlic, thinly sliced; ¼ teaspoon (½ g) red pepper flakes; 3 tablespoons (45 ml) fresh lemon juice; ½ cup (90 g) pomegranate seeds (arils) (optional); ⅓ cup (10 g) fresh cilantro, loosely packed, roughly chopped; 3 stalks (30 g) scallions, thinly sliced

From the MyKitchenBank Kitchen

A warm and vibrant grain salad that combines nutty roasted freekeh with caramelized Brussels sprouts and crunchy spiced chickpeas. A fragrant curry oil drizzled over top brings warmth and complexity to this Middle Eastern–fusion bowl. Hearty enough for a light main course, elegant enough for a side dish at dinner.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 servings

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Ingredients

4 servings

1½ cups (270 g) freekeh
3 cups (720 ml) vegetable or chicken broth
1 lb (450 g) Brussels sprouts, trimmed, halved lengthwise
3 tablespoons (45 ml) extra-virgin olive oil
¾ teaspoon (4 g) kosher salt
to taste freshly ground black pepper
1½ cups (375 g) canned chickpeas (15 oz / 425 g can), drained and patted dry, drained, rinsed, and thoroughly patted dry
2 teaspoons (5 g) curry powder
½ teaspoon (3 g) kosher salt
2 tablespoons (30 ml) extra-virgin olive oil
For the curry oil
⅓ cup (80 ml) extra-virgin olive oil
1½ teaspoons (4 g) curry powder
3 cloves (15 g) garlic, thinly sliced
¼ teaspoon (0.5 g) red pepper flakes
3 tablespoons (45 ml) fresh lemon juice
½ cup (90 g) pomegranate seeds (arils) (optional)
⅓ cup (10 g) fresh cilantro, loosely packed, roughly chopped
3 stalks (30 g) scallions, thinly sliced

Equipment (8)

2 large rimmed baking sheets (18×13 inches or larger)
Medium saucepan with a lid
Small skillet (8–10 inches)
Large serving bowl
Small bowl (for curry oil)
Wooden spoon
Measuring cups and spoons
Sharp knife

Steps

Before you start

Preheat your oven to 425°F (220°C).
Drain and rinse the canned chickpeas thoroughly and pat very dry with paper towels to ensure crispiness.
Read through all steps—the freekeh and chickpeas cook simultaneously while Brussels sprouts roast.

1
Cook freekeh
- In a medium saucepan, combine the freekeh and 3 cups (720 ml) of vegetable or chicken broth.
- Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer until the freekeh is tender and the liquid is absorbed, 25–30 minutes.
- Once cooked, fluff with a fork and set aside to cool for 5 minutes.
- Transfer to a large serving bowl.
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Ready when: Freekeh is tender and all liquid is absorbed; grains are separate and fluffy
Tip: Don't skip fluffing with a fork—it separates the grains and prevents mushiness.
2
Prepare Brussels sprouts
- While the freekeh cooks, trim the Brussels sprouts and halve them lengthwise, keeping some of the core intact so the leaves stay connected.
- Place them on a large rimmed baking sheet, toss with 3 tablespoons (45 ml) olive oil, 0.75 teaspoon (4 g) kosher salt, and black pepper to taste.
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Tip: Halve sprouts lengthwise and keep the core intact—it holds the leaves together during roasting.
3
Prepare chickpeas
- On a second large rimmed baking sheet, toss the drained and dried chickpeas with 2 tablespoons (30 ml) olive oil, 2 teaspoons (5 g) curry powder, and 0.5 teaspoon (3 g) kosher salt.
- Spread in a single layer.
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Tip: Pat the chickpeas very dry before coating—any moisture will steam them instead of crisping them.
4
Roast vegetablesOven 425°F / 220°C
- Place both baking sheets in a preheated 425°F (220°C) oven.
- Roast for 25–30 minutes, shaking the chickpea pan halfway through (about 12–15 minutes in), until the Brussels sprouts are deeply caramelized on the flat sides with tender interiors, and the chickpeas are golden brown and crispy.
- Remove both pans from the oven.
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Ready when: Brussels sprouts have deep golden-brown flat sides and tender centers; chickpeas are golden and crunchy (test one by biting)
Tip: Don't skip shaking the chickpea pan halfway—it ensures even browning and prevents burning on the bottom.
5
Make curry oil
- While the vegetables roast, prepare the curry oil: In a small skillet, warm 0.33 cup (80 ml) olive oil over medium heat.
- Add 3 thinly sliced garlic cloves and 0.25 teaspoon (0.5 g) red pepper flakes.
- Cook, stirring occasionally, for 3–4 minutes until the garlic is golden and fragrant but not browned.
- Remove from heat, stir in 1.5 teaspoons (4 g) curry powder, and let cool for 2 minutes.
- The oil will infuse with color and warmth.
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Ready when: Garlic is golden and fragrant; curry powder is fully dissolved into the oil
Tip: Don't let the garlic brown—it will taste bitter. Stop cooking as soon as it turns light golden.
6
Combine and dress
- Add the roasted Brussels sprouts and crispy chickpeas to the bowl with the cooled freekeh.
- Pour the lemon juice (3 tablespoons / 45 ml) over the salad and toss gently to combine.
- Taste and adjust salt and pepper as needed.
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Tip: Toss gently so the roasted vegetables don't break apart, but ensure the lemon juice coats everything evenly.
7
Finish and serve
- Divide the salad among serving bowls or plates.
- Drizzle each serving with the warm curry oil (about 2 tablespoons / 30 ml per serving).
- Scatter fresh cilantro, sliced scallions, and pomegranate seeds (if using) over the top.
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Tip: Serve the salad while it's still warm so the curry oil glistens and the flavors blend beautifully. The warm grain and cool toppings create a pleasant contrast.

Good to know

Tips

Freekeh is already roasted green wheat, so it has a naturally nutty, slightly smoky flavor—don't confuse it with bulgur. If you can't find it at your local store, check Middle Eastern markets or order online.
The key to crispy chickpeas is thorough drying before roasting. Pat them dry in small batches with paper towels, and don't skip shaking the pan halfway through roasting.
This salad is best served warm or at room temperature, not chilled. The curry oil's warmth and aromatics are meant to highlight the toasted grains and caramelized vegetables.
Leftovers keep well for 3 days, but the chickpeas will lose some crunch. To restore texture, reheat them alone in a dry skillet over medium heat for 2–3 minutes before adding back to the salad.

Make ahead

The freekeh can be cooked 1 day ahead and chilled; bring to room temperature before assembling. The curry oil can be made up to 4 hours ahead and left at room temperature. Roast the vegetables no more than 2 hours ahead and reheat gently in a 300°F (150°C) oven for 8–10 minutes before serving so the curry oil flavors meld properly.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad keeps best when stored without the curry oil drizzle—add it fresh when reheating. To reheat, warm gently in a 350°F (175°C) oven for 10–12 minutes, then drizzle with fresh curry oil. The salad may be served chilled (dress lightly with extra lemon juice), though the flavors shine when warm.

Substitutions

freekeh → Bulgur wheat, farro, or pearl couscous. Use equal weights; adjust cooking time and liquid as needed per package directions. The nutty flavor and texture will shift slightly, but the overall salad structure remains the same.
canned chickpeas (15 oz / 425 g can), drained and patted dry → Cooked white beans, lentils, or roasted almonds. Beans work 1:1 by weight; almonds (raw or blanched) provide similar crunch and nuttiness. Toast almonds in the oven with the same spice blend for 12–15 minutes.
curry powder → Garam masala, ras el hanout, or dukkah. Use the same amounts. Garam masala will be warmer and slightly sweeter; ras el hanout adds more spice complexity; dukkah brings an earthy, herbaceous note.
pomegranate seeds (arils) → Dried cranberries, raisins, or thinly sliced fresh apple. Use 1/3 cup (50–60 g). These add brightness and tartness; toss apples with a squeeze of lemon juice to prevent oxidation.