Shaved Brussels Sprouts Salad with Green Goddess Dressing and Crispy Chickpeas
Prep TIme:15 minutes
Cook Time: 45 Minutes
Investing in a good mandolin is key for this recipe. You may be left with some extra dressing, save it for dipping!
For the Roasted Chickpeas
2 cans Emma Chickpeas, rinsed and drained
5 tbsp Emma Extra Virgin Olive Oil
Salt & Pepper
For the Dressing
1/2 cup Mayonnaise
1/2 cup Plain Greek Yogurt
2 Emma Anchovy Fillets
1 Garlic Clove, peeled
1/4 cup Fresh Basil Leaves, washed and dried
1/4 cup Fresh Parsley Leaves, washed and dried
2 tbsp Fresh Tarragon Leaves, washed and dried
2 tbsp Emma Extra Virgin Olive Oil
1 tbsp Emma White Wine Vinegar
Salt & Pepper, to taste
For the Salad
1 lb Brussels Sprouts, washed and dried
Lemon Wedges, for garnish
- Preheat oven to 425 ° F.
- Pat the chickpeas dry with paper towel to absorb as much moisture as possible. Toss them in the olive oil and salt and roast them in the oven until crunchy, about 30-40 minutes. Keep an eye on them to make sure they don’t burn. When they’re ready, set them aside to cool.
- While the chickpeas are cooking, slice the sprouts into thin shavings with a mandolin, set them aside in a large bowl to await their dressing.
- Throw all of the dressing ingredients in a food processor and pulse until smooth and it takes on a delicate shade of pale green.
- Add the dressing to the sprouts one spoonful at a time and toss together until you reach desired consistency.
Top with the crispy chickpeas and a lemon wedge and enjoy!
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