Shaved Brussel Sprouts & Chickpea by

Shaved Brussel Sprouts & Chickpea by Follow & For More Vegan Recipe!!! """"""""""""" . 🌱🍂"Get The Complete Plant Based Cookbook - Over 120+ New Vegan Recipes & Including 30-Day Meal Plan" LINK IN OUR BIO 🔗 . . """"""""""" Ingredients: 300g brussel sprouts - trimmed and finely shaved either with a vegetable mandolin or with a food processor 2 banana shallots - finely sliced 1 tbsp olive oil for roasting salt & pepper to taste 30g flaked almonds 1 can (400g) chickpeas- drained and rinsed 4-5 sundried tomatoes - finely chopped 20g fresh mint - finely chopped For the dressing: 3 tbsp extra olive oil 1 1/2 tbsp good quality balsamic vinegar the juice of 1/2 lemon 1 tbsp wholegrain mustard salt & pepper Add the brussel sprouts and the shallots to a large baking tray covered with baking paper. Drizzle with olive oil, salt and pepper. Toss everything together and roast in the oven at 200 degrees Celsius for 30-35 minutes. Make sure to stir them halfway through. Roast them until they are crispy around the edges. Add the flaked almonds to a separate tray and toast them in the oven for 10-15 minutes until golden. To make the dressing simply mix all the ingredients until well combined. To assemble the salad mix the roasted brussel sprouts with the chickpeas, chopped sundried tomatoes, flaked almonds and mint with the dressing. Best to bring enjoyed warm! . . . . .

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the brussel sprouts and the shallots to a large baking tray covered with baking paper. Drizzle with olive oil, salt and pepper. Toss everything together and roast in the oven at 200 degrees Celsius for 30-35 minutes. Make sure to stir them halfway through. Roast them until they are crispy around the edges. Add the flaked almonds to a separate tray and toast them in the oven for 10-15 minutes until golden.

Step 2

To make the dressing simply mix all the until well combined.