Brussels Sprouts Chickpea Salad

Ingredients

• 400 g Brussels sprouts
• 400 g canned chickpeas (drained weight)
• 3 tbsp pecans (45 g)
• 5 tbsp olive oil
• Salt
• Pepper
• chili flakes
• 0.5 pomegranate
• 0.5 bunch parsley (20 g)
• 2 tbsp lemon juice
• 1 tsp Mustard
• 1 tsp Honey

Instructions

1. 1.

   Clean, wash and halve the Brussels sprouts. Drain the chickpeas in a sieve, rinse under cold water and let them dry well. Place the Brussels sprouts, chickpeas and nuts in a baking dish, season with 2 tbsp olive oil, salt, pepper and chili flakes. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

2. 2.

   While the vegetables bake, separate the pomegranate seeds from the fruit. Wash the parsley, shake dry and finely chop it.

3. 3.

   Whisk the remaining oil with lemon juice, mustard and honey to make the dressing. Then combine the Brussels sprouts, chickpeas, nuts, pomegranate, parsley and dressing, mix well and serve.