Chickpea Recipes, Hearty Salads -
Roasted Parmesan Sprouts + Chickpeas with a Caper + Parsley Dressing
Roasted Parmesan Sprouts + Chickpeas with a Caper + Parsley Dressing
Rated 3.4 stars by 8 users
Servings
3
Prep Time
10 minutes
Cook Time
25 minutes
Author:
Hannah Wilding
Ingredients
500g sprouts
- 50g parmesan, grated
1 tbsp olive oil
- 1 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), drained
- 2 tbsp extra virgin olive oil
- The juice and zest of 1 lemon
- 1 garlic clove, grated
- A small bunch of parsley (roughly 10g), finely chopped
- 1 heaped tbsp of capers, roughly chopped
For the dressing
Directions
Wash the sprouts and remove any tough ends. Slice half of the sprouts in half then finely slice or shred the remaining into smaller pieces (this will create a mix of textures). Spread onto a baking tray, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20 mins.
Meanwhile, add all of the dressing ingredients to a small mixing bowl and mix to combine. Set aside.
Remove the sprouts from the oven and scatter over half of the grated parmesan. Pop back in the oven for a further 5-6 minutes.
The sprouts should be looking slightly charred and caramelised, remove from the onion and pour into a mixing bowl. Stir in the chickpeas and drizzle over 3/4 of the dressing and toss to combine.
- 5.Plate up the salad, drizzle over the remnant dressing and finish with extra parmesan.
