Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas

Recipe

13 INGREDIENTS • 10 STEPS • 50MINS

Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas

5

1 rating

Editor's Choice

Editor's Choice

This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of flavor and crunch, plus loaded with protein, fiber, and healthy fats!

Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of flavor and crunch, plus loaded with protein, fiber, and healthy fats!

50MINS

Total Time

$2.11

Cost Per Serving

Ingredients

Servings

4

US / Metric

Roasted Chickpeas

1 can
(15 oz)

Chickpeas, drained, rinsed

1/2 Tbsp

Coconut Oil, melted

1/2 tsp

Smoked Paprika, ground

1/2 tsp

Ground Garlic

1/2 tsp

Ground Turmeric

1/4 tsp

Ground Cinnamon

1/2 tsp

Coarse Sea Salt

Salad

6 cups

Salad Greens, chopped

1 head

8

Large Brussels Sprouts, finely chopped

4

shaved and cut

1/2 cup

or Chopped Almonds

1/4 cup

Pepitas

Nutrition Per Serving

VIEW ALL

Calories

428

Fat

25.4 g

Protein

15.3 g

Carbs

39.8 g

Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Dry Chickpeas (1 can) well with a paper towel.

step 3

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.

step 4

Add chickpeas to baking sheet. Drizzle with Coconut Oil (1/2 Tbsp) and toss to coat.

step 5

Sprinkle seasoning mixture over oil-covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer.

step 6

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.

step 6 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.

step 7

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.

step 8

Do the same with Brussels Sprouts (8) or finely chop with knife and cutting board.

step 9

To assemble, divide Salad Greens (6 cups), riced cauliflower, Brussels sprouts, and Carrots (4) evenly among four large bowls.

step 10

Top with Sliced Almonds (1/2 cup), Pepitas (1/4 cup), and roasted chickpeas, then drizzle with your favorite salad dressing.

step 10 Top with Sliced Almonds (1/2 cup), Pepitas (1/4 cup), and roasted chickpeas, then drizzle with your favorite salad dressing.

Tags

view more tags

0 Saved

top