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RECIPE
13 INGREDIENTS 10 STEPS 50min

Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas

5.0
1 Ratings
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 Recipe | SideChef
This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of flavor and crunch, plus loaded with protein, fiber, and healthy fats!
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/
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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/
50min
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
1/2 tsp
Ground Garlic
1/4 tsp
Ground Cinnamon

Salad

6 cups
Salad Greens , chopped
8
Large Brussels Sprouts , finely chopped
4
shaved and cut
1/2 cup
or Chopped Almonds
1/4 cup
Pepitas
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
263
FAT
22.7 g
PROTEIN
6.0 g
CARBS
10.4 g

Cooking Instructions

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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 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.

Rate & Review

5.0
1 Ratings
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Nutrition Per Serving
Calories
263
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
10.4 g
4%
Fiber
3.3 g
12%
Sugars
4.6 g
--
Protein
6.0 g
12%
Sodium
297.9 mg
13%
Vitamin D
--
--
Calcium
79.9 mg
6%
Iron
3.3 mg
18%
Potassium
158.6 mg
3%
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