Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas
This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of flavor and crunch, plus loaded with protein, fiber, and healthy fats!
Author: Lemons and Basil
, drained, rinsed
Coarse Sea Salt
, finely chopped
or Chopped Almonds
Preheat oven to 400 degrees F (200 degrees C).
Dry Chickpeas (1 can) well with a paper towel.
Combine Smoked Paprika (1/2 tsp), Ground Garlic (1/2 tsp), Ground Turmeric (1/2 tsp), Ground Cinnamon (1/4 tsp), and Coarse Sea Salt (1/2 tsp) in small bowl.
Add chickpeas to baking sheet. Drizzle with Coconut Oil (1/2 Tbsp) and toss to coat.
Sprinkle seasoning mixture over oil-covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer.
Roast for 30 minutes or until golden and crispy. It may take up to 35-40 minutes. Remove and shake the pan halfway through. Allow to cool.
While chickpeas are roasting, add Cauliflower (1 head) to food processor and pulse until rice-like texture. Pulse enough cauliflower to yield 4 cups of cauliflower rice.
Do the same with Brussels Sprouts (8) or finely chop with knife and cutting board.
To assemble, divide Salad Greens (6 cups), riced cauliflower, Brussels sprouts, and Carrots (4) evenly among four large bowls.
Top with Sliced Almonds (1/2 cup), Pepitas (1/4 cup), and roasted chickpeas, then drizzle with your favorite salad dressing.
Nutrition Per Serving
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