Crispy Brussels & Chickpea Salad
Serves 415 mins prep50 mins cook
A satisfying salad featuring crispy brussels sprouts, roasted chickpeas, and a creamy cashew whip. Perfect for meal prep and a healthy option that is both delicious and filling.
0 servings
What you need
Instructions
1: Preheat oven to 450°F and place a sheet pan in the oven while it preheats. 2: Make the chickpeas by adding dried chickpeas to a separate sheet pan and dry roast for 8 minutes. Then, remove from the oven, add oil and spices, toss to coat, and roast for another 8-10 minutes. 3: In a bowl, combine halved brussels sprouts, olive oil, salt, garlic powder, paprika, and maple syrup, and toss to coat. Remove the hot sheet pan from the oven, add remaining olive oil, then add brussels sprouts face down. Roast in the oven for 30 minutes, flipping halfway. 4: While the brussels roast, make the cashew whip by adding all ingredients to a high-speed blender and blend until smooth. 5: Assemble the dish by spreading the cashew whip onto a plate and topping with roasted brussels, grapes, and chickpeas. 6: Top with chopped parsley and pepper, if using.View original recipe