Brussels Sprouts Salad With Crispy Chickpeas
Ingredients
1 (14.5 ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 teaspoon za’atar spice
1 garlic clove, minced
1 pound Brussels sprouts, trimmed and sliced
1½ teaspoons lemon zest
4 tablespoons lemon juice, divided
2 whole wheat pitas, sliced into wedges
2 tablespoons tahini paste
1 teaspoon honey
½ teaspoon kosher salt
Italian parsley, for garnish (optional)
Nutrition
Calories 330
Fat 13g
Sat Fat 1.5g
Cholesterol 0mg
Sodium 670mg
Protein 12g
Carbohydrate 46g
Sugar 7g
Fiber 10g
Iron 4mg
Calcium 83mg
Directions
Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.
Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.
Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.
Make the dressing: Whisk together tahini, remaining lemon juice, honey and salt until smooth.
Stir dressing into Brussels sprouts and top with chickpeas. Serve with pita and garnish with parsley, if desired.
Yields: Serves 4