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!
Total Time
50min
5.0
1 Rating
Author: Lemons and Basil
Servings:
4
Ingredients
Roasted Chickpeas
•
1
can
(15 oz)
Chickpeas
, drained, rinsed
•
2
tsp
Coconut Oil
, melted
•
1/2
tsp
Smoked Paprika
, ground
•
1/2
tsp
Ground Garlic
•
1/2
tsp
Ground Turmeric
•
1/4
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Coarse Sea Salt
Salad
•
6
cups
Salad Greens
, chopped
•
1
head
Cauliflower
•
8
Large
Brussels Sprouts
, finely chopped
•
4
Carrots
•
1/2
cup
Sliced Almonds
or Chopped Almonds
•
4
Tbsp
Pepitas
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Dry Chickpeas (1 can) well with a paper towel.
3.
Combine Smoked Paprika (1/2 tsp), Ground Garlic (1/2 tsp), Ground Turmeric (1/2 tsp), Simply Organic Cinnamon, Ground (1/4 tsp), and Coarse Sea Salt (1/2 tsp) in small bowl.
4.
Add chickpeas to baking sheet. Drizzle with Coconut Oil (2 tsp) and toss to coat.
5.
Sprinkle seasoning mixture over oil-covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer.
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.
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.
8.
Do the same with Brussels Sprouts (8) or finely chop with knife and cutting board.
9.
To assemble, divide Salad Greens (6 cups), riced cauliflower, Brussels sprouts, and Carrots (4) evenly among four large bowls.
10.
Top with Sliced Almonds (1/2 cup), Pepitas (4 Tbsp), and roasted chickpeas, then drizzle with your favorite salad dressing.
Nutrition Per Serving
CALORIES
428
FAT
25.4 g
PROTEIN
15.3 g
CARBS
39.8 g
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