A festive Brussels Sprouts Salad featuring crispy roasted chickpeas and a tangy creamy dressing. Perfect for the holiday season and packed with flavor and nutrition.
1: Preheat oven to 180°C fan forced.
2: Wash your brussels sprouts and dry well. Thinly slice using a knife or mandolin.
3: Add brussels sprouts onto a lined baking tray, toss with avocado oil and salt, and set aside.
4: Rinse and dry the can of chickpeas. Add chickpeas onto another lined baking tray with oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
5: Roast the chickpeas in the oven for 15 minutes.
6: After 15 minutes, add brussels sprouts to the oven and continue to roast for another 15 minutes until chickpeas are golden and brussels sprouts are lightly charred.
7: Meanwhile, whisk together all dressing ingredients in a bowl.
8: Once the chickpeas and brussels sprouts are done, combine all ingredients in a bowl and toss well in the dressing.
9: Garnish with extra pomegranate seeds on top and serve.
