Roasted Brussel Sprout & Chickpea Salad

Gluten Free | Vegan | Serves 1

This salad screams fall with it's warming flavours and crispy brussel sprouts. If you've got a sensitive stomach to uncooked (raw foods) this salad will be your new best friend. This meal has mostly cooked veggies so you can digest it easier than your average salad.

Ingredients: {Roasted Brussel Sprouts}

- 2 Cups of Brussel Sprouts

- 1/2 Cup of Radishes

- 1 Tbsp of Avocado Oil

- 1/8 tsp of Chili Powder

- 1/8 tsp of Smoked Paprika

- Dash of Cracked Black Pepper

- Dash of Pink Himalayan Sea Salt


Ingredients: {Roasted Chickpeas}

- 1 Can of Chickpeas

- 1 Tbsp of Avocado Oil

- 1/8 tsp of Chili Powder

- 1/8 tsp of Smoked Paprika

- Dash of Cracked Black Pepper

- Dash of Pink Himalayan Sea Salt


Ingredients: {Building your Bowl}

- Roasted Brussel Sprout Mix

- 1/3 Cup of Roasted Chickpeas

- Handful of Pea Shoots

- 1/4 Avocado

- Pickled Red Onion

- 1/3 of a Lemon

- Balsamic Glaze

- Dash of Cracked Black Pepper

- Dash of Pink Himalayan Sea Salt


Directions:

1) Preheat oven or toaster oven to 425 degrees.

2) Drain and rinse a can of chickpeas; then take off the 'skin' by rolling between paper towel.

3) Place on baking sheet with avocado oil and spices; cook for 25-35 minutes (until desired crispiness).


4) Chop up brussel sprouts and radishes.

5) Add to air fryer (grate removed) with avocado oil and spices.

6) Cook on 350 degrees, 'Roast' mode for 7-10 minutes (cook in oven if you don't have an air fryer).


7) Build your bowl with all ingredients listed above. Watch the video below to see how I made mine!


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