Brussels Sprouts Salad 🌱 With crispy roasted chickpeas and a tangy creamy dressing! For EP 13 of the salad series we're making a recipe that's perfect for the festive season. 🎄😌✨ Ingredients: Brussels Sprouts: 500g brussels sprouts 1 tbsp avocado oil Salt Roast Chickpeas: 1 can chickpeas 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp smoked paprika Salt & pepper 1 tbsp avocado oil Dressing: 3 tbsp tahini (or for a non-creamy/light version, sub for olive oil to make a vinaigrette!) 2 tbsp lemon juice 1 tbsp maple syrup 1/2 tsp garlic powder Salt & pepper Water, if needed (to thin out dressing. Depends on the tahini you use) Optional: 2 tbsp fresh herbs of choice, finely chopped (eg. mint, parsley, dill) Other: 1 apple, thinly sliced 1/3 cup fresh pomegranate seeds 1/3 cup dried cranberries 1/4 cup walnuts, toasted 1/4 cup pumpkin seeds Method: 1. Preheat oven to 180°C fan forced. Wash your brussels sprouts and dry well. While holding onto the root ends, thinly slice using a shape knife or mandolin (use a guard or even fork for this!). 2. Add onto a lined baking tray, toss with oil and salt and set aside. 3. Rinse and thoroughly dry your can of chickpeas. Add onto another lined baking tray with the oil, spices, salt and pepper. Mix well to combine. 4. Add the chickpeas into the oven first and roast for 15 minutes. Add in your brussels sprouts and continue to cook for another 15 minutes until chickpeas are golden and crunchy and brussels sprouts are lightly charred. 5. In the meantime, add all of your dressing ingredients into a bowl and whisk well to combine. 6. When ready to combine, add all of your ingredients into a bowl and toss well to coat all of the ingredients in the dressing. 7. Garnish with extra pomegranate on top and serve! #vegan #plantbased #healthyrecipe #healthyfood #saladrecipe #salads #EasyRecipe #saladideas #health #healthysalad #christmasrecipes #christmassalad #chickpeasalad #brusselssprouts - @thrivingonplants