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RECIPE
13 INGREDIENTS10 STEPS50min

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!
Lemons and Basil
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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Lemons and Basil
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
$3.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

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
1/4 tsp
Ground Cinnamon

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
Pumpkin Seeds
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Nutrition Per Serving

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CALORIES
342
FAT
12.4 g
PROTEIN
17.4 g
CARBS
45.0 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) , Pumpkin Seeds (1/4 cup) , and roasted chickpeas, then drizzle with your favorite salad dressing.
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Nutrition Per Serving
Calories
342
% Daily Value*
Fat
12.4 g
16%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.0 g
16%
Fiber
17.2 g
61%
Sugars
8.9 g
--
Protein
17.4 g
35%
Sodium
688.5 mg
30%
Vitamin D
--
--
Calcium
269.3 mg
21%
Iron
7.5 mg
42%
Potassium
1214.1 mg
26%
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