Brussels Sprouts Salad With Crispy Chickpeas
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)
Sat Fat 1.5g
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