When finely shaved into thin ribbons and tossed in our fresh and tangy citrus dressing, you won’t know you’re eating Brussels sprouts!
Directions
- Preheat oven to 190°C. Drain, wash and dry chickpeas with a clean tea-towel and transfer to a bowl. Add oil, garlic, salt and pepper—combine. Spread chickpeas in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.
- Meanwhile, whisk tahini, lemon zest and juice, honey, salt, and pepper. Gradually whisk in water one tablespoon at a time until desired consistency is reached.
- Wash Brussels sprouts, chop of the ends and with a very sharp knife or mandoline, thinly slice sprouts.
- Transfer Brussels sprouts into a large salad bowl, add chickpeas, herbs and dressing—toss to combine. Serve immediately.
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Store leftovers in an airtight container and refrigerate for up to three days.
