Roasted Brussels Sprout Salad with Chickpeas and Cherry Tomatoes
Ingredients
For the salad:
- 2 cups Brussels sprouts, halved
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup Parmesan cheese, shaved or grated
- 1/2 cup croutons
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minute
Instructions
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Prepare Brussels Sprouts:
Toss the halved Brussels sprouts and chickpeas in 2 tbsp olive oil, salt, and pepper.
3. Roast Vegetables:
Spread the mixture on a baking sheet in a single layer. Roast for 20 minutes, stirring halfway through until the Brussels sprouts are golden and crispy.
4. Prepare Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
5. Assemble Salad:
In a large bowl, combine the roasted Brussels sprouts, cherry tomatoes, and croutons. Drizzle the dressing over the salad and toss gently.
6. Top with Parmesan:
Sprinkle the shaved Parmesan cheese on top before serving.S
ervings
Makes 4 servings
Approximate Nutritional Breakdown (Per Serving):
Calories: 200
Protein: 8g
Carbohydrates: 20g
Fat: 10g