Balsamic Shredded Brussels Sprout Salad

Fig Balsamic Shredded Brussels Sprout Salad with Chickpea Crispies to welcome more nutritious fall meals

By @plantbasedrd

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 15 oz chickpeas
• 1 tsp fresh thyme
• 1 tbsp oil
• 0.5 tsp garlic powder
• 1 pinch salt
• 1 tsp oil
• 1 lb brussels sprouts
• 2 tsp fresh thyme
• 1 tsp ground coriander
• 0.25 tsp red pepper flakes
• 0.5 tsp fennel seeds
• 1 pinch salt
• 1 tbsp oil
• 10 stalks lacinato kale
• 1 tbsp oil
• 1 pinch salt
• 2 tbsp olive oil
• 1 unit large shallot
• 4 unit garlic cloves
• 3 tbsp fig jam
• 1 tsp dijon mustard
• 0.25 cup balsamic vinegar
• 0.25 tsp kosher salt
• 2 tbsp ice cold water
• 0.33 cup parsley leaves
• 0.25 cup golden raisins
• 0.25 cup pecans

Instructions

1. Preheat the oven to 425F and line three baking trays with parchment.
2. Dry off the chickpeas, then transfer to a bowl and mash with a fork.
3. Dump the chickpeas on a tray with the thyme and 1 tbsp of oil. Toss to coat, spread out evenly, and bake for 15 mins.
4. Sprinkle with garlic, a pinch of salt and 1-2 tsp more of oil. Toss together and spread the mixture out, then bake for about 10-15 mins, stirring every 5 mins until golden. Allow the chickpeas to fully cool.
5. Add brussels sprouts to the next tray with thyme, coriander, red pepper, fennel, a pinch of salt, and about 1 tbsp of oil. Toss to coat and spread out into a single layer. Bake on the bottom rack for 12 mins or until the edges start to brown.
6. To the last tray, add the kale with about 1 tbsp of oil and a pinch of salt, then toss to coat. Spread out in an even layer, then bake on the middle rack for 7-10 mins, until wilted down.
7. Heat the olive oil in a saucepan over medium-low heat. Add the shallot and garlic and stir occasionally until golden, about 3-5 mins.
8. Transfer the garlic, shallot, and oil to a blender cup along with the jam, mustard, vinegar, 1/4 tsp kosher salt and 2 tbsp ice water. Blend until smooth.
9. Transfer the kale to the tray of sprouts and add parsley, raisins, pecans and half the dressing and toss together. Portion and serve with the chickpeas and more dressing.