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))
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.
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.
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