Directions
- 1Preheat oven to 425°F (220°C).
- 2Toss sliced brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, tossing halfway.
- 3Roast chickpeas for 10 minutes. Remove, add remaining olive oil, salt, paprika, and garlic powder. Return to oven for another 10 minutes.
- 4Sear lemon slices in olive oil until charred. Chop and set aside.
- 5In a jar, whisk together chopped lemons, olive oil, balsamic vinegar, water, honey, minced garlic, Dijon mustard, salt, oregano, and pepper to make the dressing.
- 6In a bowl, combine arugula, roasted brussels sprouts, chickpeas, sliced apples, chopped dates, red onion, walnuts, and feta.
- 7Dress the salad and toss to combine.
Ingredients
- 1.5 lbs brussels sprouts
- 15 oz chickpeas
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 handful arugula
- 1 large apple
- 0.5 cup dates
- 0.33 cup red onion
- 0.5 cup walnuts
- 0.5 cup feta
- 4 lemon slices
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp honey
- 1 clove garlic
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1 tsp dried oregano
- 1 tsp pepper
Equipment
baking sheetbowlknifesaucepanjar
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