Crispy Brussels & Chickpea Salad with Creamy Cashew Whip by @starinfinitefood
4 servings
🥦
680 g
Brussels Sprouts
🫒
90 ml
Olive Oil
🧂
6.3 g
Salt
🧄
6.3 g
Garlic Powder
🌶️
5 g
Paprika
🍁
30 ml
Maple Syrup
🌱
430 g
Chickpeas
🥜
240 ml
Raw Cashews
💧
75 ml
Boiling Water
🍋
2.5 ml
Lemon Juice
🌿
2.5 g
Cumin
🌶️
1.3 g
Pepper
🍇
120 ml
Grapes
🌿
Parsley
Preparation Steps
Step 1/5
Preheat oven to 450°F and place a sheet pan inside.
Step 2/5
Dry roast chickpeas for 8 min, then coat with oil and spices and roast for another 8-10 min.
Step 3/5
Toss brussels with oil, spices, and syrup. Roast face down for 30 min, flipping halfway.
Step 4/5
Blend cashew whip ingredients until smooth.
Step 5/5
Assemble the dish with cashew whip, brussels, grapes, chickpeas, and optional parsley and pepper.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
600 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
48 minutes
Overall
1 hour 3 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Fusion
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos