Always good to follow a heavy meal the night before with something light and refreshing the next. This was tasty, simple, and cleansing.
Source: Grateful Grazer | Serves: 4 | Time: 30 min
Changes: replaced honey with agave; didn't cook the sprouts; left off sunflower seeds because the store was out
Ingredients
Chickpeas
1 (15-ounce) can chickpeas, drained and rinsed
1 tbso ground coriander
1 tbsp grapeseed oil
¼ tsp salt
¼ tsp pepper
Dressing
¼ cup tahini
1 tbsp grated lemon peel
2 tbsp lemon juice
1 tsp agave nectar
Salt and pepper
1-2 tbsp water
Salad
3 tbsp grapeseed oil
5 cups shaved Brussels sprouts
Salt and pepper
½ cup dry cherries or cranberries (I need cranberries)
Instructions
Preheat oven to 400 degrees Fahrenheit. Dry chickpeas with a clean towel and transfer to a bowl. (I like to keep the outer skins, but you can also pick these out if preferred.) Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.
In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.
Mix all the salad ingredients in a large bowl. Set aside.
Divvy salad into bowls, top with chickpeas and dressing