Brussels Sprouts, Chickpeas and Pomegranate Chipotle Salad with Tahini Maple Dressing

Method

• Preheat the oven to 200°C/400°F/Gas 6.
• Clean Brussels sprouts by cutting the end and removing any damaged leaves. Cut them in half.
• Peel onion and cut into fine slices.
• Toss Brussels sprouts and onion in 2-3 Tbsp of olive oil. Place on a oven tray and roast from 20-25 mins. Give vegetables a shake after 15 mins.
• Make dressing by mixing together tahini, lemon juice, maple syrup, garlic and finely cut chipotle.
• Remove seeds from pomegranate and place in a separate bowl.
• Once vegetables are cooked, add drained chickpeas to the tray. Return to the oven for 5 mins so they heat through.
• Remove vegetables and chickpeas from the oven. Transfer to a salad bowl. Add dressing on top, followed by pomegranate seeds. Add almond and parsley leaves. Toss together. Season to taste.
• Serve immediately.