Ingredients

Salad:

• 4 cups Brussels sprouts washed, trimmed and sliced thinly
• 1 can chickpeas drained and rinsed
• ½ Tbsp garlic powder
• 1 Tbsp olive oil
• 1 cup quinoa cooked
• ¼ cup feta (optional) crumbled

Dressing:

• 2 Tbsp tahini well mixed
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 2 Tbsp white balsamic vinegar
• 2 Tbsp olive oil
• 1 Tbsp water

Directions

1. Preheat oven to 375 °F
2. Cook quinoa according to package directions (you will cook about 1/2 cup dry quinoa).
3. Toss your washed, trimmed and thinly sliced Brussels sprouts in 1/2 Tbsp olive oil and some salt and pepper (go based on your preference). Add to parchment paper lined baking sheet for about 15 minutes, tossing halfway through.
4. Toss chickpeas with 1/2 Tbsp olive oil and garlic powder. Add to a parchment paper lined baking sheet and bake for about 20 minutes. Toss halfway through.
5. While everything is baking, make the dressing. Add all ingredients to a mason jar and shake to combine well. Taste and adjust based on your preference.
6. Let Brussels sprouts, quinoa and chickpeas cool about 5 minutes after they're done cooking. But you still want them to be warm when you assemble and serve.
7. Add Brussels sprouts, quinoa and 1 cup chickpeas to a bowl and mix to combine. Add 3/4 of the dressing and mix again.
8. To assemble, add the salad to a large bowl, top with more chickpeas, feta and drizzle the remainder of the dressing on top.
9. Serve warm and enjoy!