Description
A flavorful salad with roasted chickpeas, Brussels sprouts, cranberries, and Parmesan cheese.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas and Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and the chickpeas are crispy.
- In a large bowl, combine the roasted vegetables, cranberries, and Parmesan cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve immediately.
Notes
- Adjust the amount of chili powder to your preference.
- You can add other vegetables, such as chopped red onion or bell peppers.
- For extra flavor, toast the chickpeas and Brussels sprouts for a few minutes before adding the dressing.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
Keywords: chickpea salad, brussels sprout salad, roasted vegetables, vegetarian salad, healthy salad