About the Recipe
If you're craving a satisfying, refreshing salad, you'll love this Shaved Brussels Sprouts Salad with Seasoned Chickpeas. It's full of all things delicious, like sweet grapes and fresh parsley, tossed in a creamy cashew dressing.
So delicious & satisfying!!
Ingredients
Chickpeas Ingredients:
1 15 oz Can chickpeas, rinse & drained
1 Tbsp Olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp Paprika
Brussels ingredients:
1 1/2 Lbs brussels, trimmed/halved, divided
5 Tbsp Olive oi, divided
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1 Tbsp Maple syrup or agave
Creamy Cashew Dressing ingredients:
1 cup raw cashews
5 Tbsp boiling water
2-4 Tbsp olive oil
1 tsp maple syrup
1/2 tsp lemon juice
To taste sea salt
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp black pepper
Serving with:
1/2 cup grapes
1/2 cup parsley
To taste black pepper
Toasted sun flower seeds
Preparation
Step 1
Preheat oven to 450. Place a baking sheet in the oven while it preheats.
Step 2
Make the chickpeas. Add the dried chickpeas to a separate baking sheet and dry roast for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes.
Step 3
Add the halved Brussels sprouts, half the olive oil, salt, garlic powder, paprika and maple syrup to a bowl. Toss to coat. Remove the baking sheet from the oven and add the remaining olive oil to the pan, then the Brussels sprouts upside down. Place in the oven for 30 minutes, turning halfway through.
Step 4
While the brussels roast, prepare the cashew smoothie. Add all ingredients to a high-speed blender and blend until smooth.
Step 5
Assemble the plate. Spread the cashew dressing on a plate and top with the brussels, grapes and chickpeas. Top with chopped parsley, toasted sun flower seeds and pepper and enjoy!.