I love a warm salad during this transitional time – Spring means dampness & coldness so it’s important to balance this energy out with a warm meal mid-day. This shaved brussels sprout salad is so simple and delicious, brimming with antioxidants and satisfying with plant protein.
Serves 2
Ingredients: (preferably organic)
- 1 box brussels sprouts, shaved
- 1 cup chickpeas, drained & rinsed
- 2 tbsp avocado oil
- a splash of maple syrup
- ½ tsp garlic powder
- ¼ tsp smoked paprika powder
- pink Himalayan salt, to taste
Honey Mustard Dressing
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 tsp mustard
- 1 tsp honey
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 180C. On a parchment lined baking sheet spread out the brussels sprouts and chickpeas side by side.
02. Season the brussels sprouts with 1 tbsp avocado oil, maple syrup, garlic powder and salt. Smash the chickpeas with a fork and season them with avocado oil, garlic powder, paprika powder and pink salt.
03. Bake for 20-25 minutes until crispy. Meanwhile, prepare the dressing by mixing all the ingredients together.
04. Once the brussels and chickpeas are done, let them cool down briefly and then place in a shallow bowl, topping the brussels with the chickpeas. Mix in the dressing and serve warm.
