Gallery

Credit: Iain Bagwell

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.

    Advertisement
  • Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.

  • Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.

  • Make the dressing: Whisk together tahini, remaining lemon juice, honey and salt until smooth.

  • Stir dressing into Brussels sprouts and top with chickpeas. Serve with pita and garnish with parsley, if desired.

Nutrition Facts

330 calories; fat 13g; saturated fat 1.5g; cholesterol 0mg; sodium 670mg; protein 12g; carbohydrates 46g; sugars 7g; fiber 10g; iron 4mg; calcium 83mg.
Advertisement
Advertisement