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Salad in Seconds: Crispy Shaved Brussels in a Tahini Agave Dressing

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course lunch
Servings 2

Ingredients
  

Roasted Chickpeas

  • 1 can chickpeas drained & rinsed
  • 1 tbsp cummin
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • salt and pepper to taste

Tahini Agave Dressing

  • 1/2 cup tahini
  • 1 lemon juiced
  • 1 tbsp lemon peel zested
  • 2 tbsp agave
  • 2 tbsp water or more for consistency of dressing
  • salt and pepper to taste

Salad

  • 4 cups brussel sprouts shaved or chopped finely
  • 2 tbsp coconut oil or olive oil
  • 1/3 cup sunflower seeds
  • 1/2 package baked tofu chopped into cubes

Instructions
 

  • Preheat oven to 425F. Rinse & drain chickpeas then add to a mixing bowl. Add in all ingredients then lay on a baking sheet with parchment paper. Cook for 20-25 minutes until crispy. Set aside (I like to make these in big batches to store in the fridge for quick assembly throughout the week)
  • While chickpeas are cooking add all lemon tahini ingredients to blender. Blend until smooth. Add more water slowly if needed. Set aside
  • Add 2 tbsp of coconut or olive oil to a large sauce pan. Add in shaved Brussles over medium-high heat. Stir slowly adding salt and pepper to taste. Once they are brown on the edges, transfer to large mixing bowl. Stir in sunflower seeds, roasted chickpeas and half of the dressing. Divid into 2 serving bowls then add baked tofu, remainder of dressing, and extra crispy chickpeas.