- 4
Ingredients
- smoky chickpeas:
- 1 cup garbanzo beans, rinsed and towel dried
- 1/2 tsp. maple syrup
- 1/2 tsp. extra virgin olive oil
- 1 tsp. smoked paprika
- few pinches of sea salt and pepper
- roasted jalapeno dressing:
- 1 roasted jalapeno*
- 1 Tbsp. chopped shallot
- 1/2 cup (a handful) roughly chopped cilantro
- juice of one lime (about 1/4 cup)
- 1 Tbsp. white wine vinegar
- 1 tsp. agave nectar or honey
- 1/3 cup extra virgin olive oil
- 1/2 tsp. sea salt
- Salad:
- 4 packed cups baby kale
- 2 cups shredded brussels sprouts
- 3 green onions, white and green parts, thinly sliced
- 1 cup finely diced cucumber
- 1/3 cup toasted pumpkin seeds (pepitas)
- 1 avocado, peeled and quartered
Preparation
Step 1
chickpeas:
Preheat the oven to 400'. On a parchment lined baking sheet, toss the chickpeas with the maple, oil, paprika and a few picnhes of salt and pepper. Spread in a single later and bake for 20 minutes until crispy. Set aside while you prepare the rest of your salad.
Dressing:
Stem the jalapeno and remove all, half or none of the seeds depending on your spice preference (I used half and found it plenty spicy). Into a blender or food processor, combine the roasted jalapeno, shallot, cilantro, lime juice, white wine vinegar, agave, olive oil and salt. Blend until well combined.
* To roast the jalapeno, coat the outside in oil and roast at 400' for 20 minutes. This can be done while you're baking the chickpeas.
Assembly:
In a large salad bowl, combine the baby kale, shredded brussels, green onions, cucumber and half of the pumpkin seeds. Toss with desired amount of dressing and top with the remaining seeds, crispy chickpeas and avocado.