Shaved Brussels Sprouts Salad with Green Goddess Dressing and Crispy Chickpeas

Directions

1. Preheat oven to 425 ° F.

2. 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.

3. 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.

4. Throw all of the dressing ingredients in a food processor and pulse until smooth and it takes on a delicate shade of pale green.

5. 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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