Description
A flavorful and textured salad featuring spicy roasted chickpeas, tender Brussels sprouts, sweet cranberries, and salty Parmesan cheese.
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1/4 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas and Brussels sprouts with 2 tablespoons of olive oil, chili powder, cumin, cayenne pepper, and salt.
- Spread the chickpeas and Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly charred, and the chickpeas are crispy.
- While the vegetables are roasting, whisk together the lemon juice and Dijon mustard in a small bowl.
- Slowly drizzle in the extra virgin olive oil while whisking to create a vinaigrette.
- In a large bowl, combine the roasted chickpeas and Brussels sprouts, dried cranberries, and Parmesan cheese.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately.
Notes
- For extra crispy chickpeas, pat them very dry after rinsing and draining.
- You can add other nuts or seeds for extra crunch, such as walnuts or sunflower seeds.
- Adjust the spice level by increasing or decreasing the cayenne pepper.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American