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Recipes
Shopping list
Ingredients
- 1 (16 oz) can reduced-sodium chickpeas
- ½ cup olive oil, divided
- 3 teaspoons everything Italian seasoning, divided
- 2 lb fresh Brussels sprouts
- ¼ cup creamy Caesar dressing
- ⅓ cup grated Parmesan cheese
Steps
- Preheat oven to 400°F. Drain and rinse chickpeas; dry thoroughly. Place chickpeas in food processor bowl; pulse until coarsely chopped, then spread evenly on baking sheet. Drizzle with ¼ cup oil, sprinkle with 1 teaspoon seasoning, and stir to coat.
- Trim and halve sprouts, then slice thinly, discarding tough root ends. Spread in even layer on second baking sheet, drizzle with remaining ¼ cup oil, sprinkle with remaining 2 teaspoons seasoning, and stir to coat.
- Place sheet with chickpeas on top oven rack and place sheet with sprouts on center oven rack. Bake 20–30 minutes, stirring both halfway through cook time, until chickpeas are dry and crisp and sprouts are lightly browned.
- Combine sprouts with Caesar dressing, then place on serving platter; top with chickpeas and cheese. Serve warm.
Amount per ⅙ recipe serving: Calories 310, Total Fat 25g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 360mg, Total Carb 19g, Fiber 6g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%