1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Place the Brussels sprouts and chickpeas in a large mixing bowl and add the salt, garlic powder, pepper and olive oil; toss to combine. Transfer to the prepared baking sheet and roast for 25-30 minutes, or until golden brown.
3. Meanwhile, combine the dressing ingredients in a mixing bowl. Set aside.
4. Place the salad ingredients in a large mixing bowl and drizzle half of the dressing over; toss to combine. Transfer to a serving platter.
5. Top salad with roasted Brussels sprouts and chickpeas. Drizzle the remaining dressing over, sprinkle with Parmesan cheese and serve.
Roasted Brussels Sprout and Chickpea Salad with Yogurt Balsamic Dressing
Serves 4
All you need:
1 pound Brussels sprouts, stems trimmed and quartered
1 (15 oz.) can chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
Dressing
1/4 cup plain Greek yogurt
1/4 cup balsamic vinegar
1/4 cup olive oil
1 small shallot, minced
2 teaspoons Dijon mustard
2 teaspoons honey
Zest and juice of 1 lemon
1/4 teaspoon garlic powder
Salt and pepper, to taste
Salad
8 cups spring mix greens
1/2 cup shredded carrot
1/2 cup toasted walnut halves
1/3 cup golden raisins
1/3 cup shaved Parmesan cheese (plus more for garnish)
All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Place the Brussels sprouts and chickpeas in a large mixing bowl and add the salt, garlic powder, pepper and olive oil; toss to combine. Transfer to the prepared baking sheet and roast for 25-30 minutes, or until golden brown.
3. Meanwhile, combine the dressing ingredients in a mixing bowl. Set aside.
4. Place the salad ingredients in a large mixing bowl and drizzle half of the dressing over; toss to combine. Transfer to a serving platter.
5. Top salad with roasted Brussels sprouts and chickpeas. Drizzle the remaining dressing over, sprinkle with Parmesan cheese and serve.