Balsamic Chickpeas with Brussels sprouts*

Balsamic Chickpeas with Brussels sprouts*

Ingredients:

  • 1 cup canned chickpeas, rinsed and drained
  • 400g Brussels sprouts
  • 100g kale, chopped
  • 20g red onion, thinly sliced
  • 60ml balsamic vinegar
  • 1 tbsp. whole-grain mustard
  • 1 tsp. butter
  • Dressing: 60ml balsamic vinegar + 1 tbsp. olive oil

Recipe:

Pre-heat oven to 180C and line a tray with baking paper. Place the Brussels sprouts on tray and bake for 15 minutes. Remove the tray from and add the kale to the tray. Continue baking for approx 7 minutes. Once cooked, transfer the kale and Brussels sprouts to a bowl. Add onions to the bowl. Separately combine balsamic vinegar with wholegrain mustard in a small bowl pour over the salad. While Brussels cook, melt butter in a non-stick fry pan over medium temperature and place the chickpeas in the pan. Mix dressing (balsamic and oil) and pour dressing over the chickpeas; pan cook the chickpeas for 6 minutes. Divide salad and chickpeas in half. Save half for tomorrow and enjoy half tonight!