Roasted Brussels Sprouts and Chickpeas Salad

Recipe by Babaganosh

Roasted Brussels Sprouts and Chickpeas Salad with Sun-Dried Tomatoes and Queso Fresco in a lemony dressing. Perfect salad for the colder months!

Ingredients

• 12 oz Brussels Sprouts (cleaned and halved)
• 1 oz 14- can chickpeas (rinsed and drained)
• 3 tablespoons olive oil (divided)
• 1 tablespoon lemon pepper seasoning
• ½ cup sun dried tomatoes ((air packed or oil packed and drained))
• 4 oz queso fresco (cubed (or feta cheese))
• 2 tablespoons parsley leaves (chopped)
• juice of lemon ((about 1 tablespoon))

Method

1. Preheat oven to 400F. In a large bowl, combine the halved Brussels sprouts, drained chickpeas, 2 tablespoons olive oil (reserve one for later), and lemon pepper seasoning. Mix well.
   
   Spread on a large baking sheet and roast at 400F for 15-18 minutes, until the Brussels sprouts are nicely browned and cooked to your liking.
2. Allow the roasted Brussels sprouts and chickpeas to cool while assembling the rest of the salad: slice the sun dried tomatoes into thin slices and add to a large bowl. Add the cubed queso fresco and chopped parsley leaves.
   
   Toss in the roasted Brussels sprouts and chickpeas, the remaining 1 tablespoon of olive oil, and the lemon juice and mix well. Serve warm.

View the recipe instructions at Babaganosh