Ingredients

The following ingredients have 4 Servings
  • 12 oz Brussels sprouts (, cleaned and halved)
  • 1 14-oz can chickpeas (, rinsed and drained)
  • 3 tablespoons olive oil (, divided)
  • 1 tablespoon lemon pepper seasoning
  • 1/2 cup sun dried tomatoes ((air packed or oil packed and drained))
  • 4 oz queso fresco (, cubed (or use feta cheese))
  • 2 tablespoons parsley leaves (, chopped)
  • Juice of 1/2 lemon ((about 1 tablespoon))

Instruction

  • Preheat oven to 400F. In a large bowl, combine the halved Brussels sprouts, drained chickpeas, 2 tablespoons olive oil (reserve 1 tablespoon for later), and lemon pepper seasoning. Mix well. Spread on a large baking sheet and roast at 400F for 15-18 minutes, until the Brussels sprouts are nicely browned and cooked to your liking.
  • Allow the roasted Brussels sprouts and chickpeas to cool while assembling the rest of the salad: slice the sun dried tomatoes into thin slices and add to a large bowl. Add the cubed queso fresco (or feta) and chopped parsley leaves. Toss in the roasted Brussels sprouts and chickpeas, the remaining 1 tablespoon of olive oil, and the lemon juice and mix well. Serve warm.