A Warm Chickpea and Brussel Sprout Slaw
1 14 oz can of chickpeas (drained, rinsed and dried in a towel) or Cauliflower (cause my friend Christina just reminded me that chickpeas aren't Whole 30... Boy I'm excited not to have to do this next week... lol)
1 tsp cumin
1 tsp chili powder
Drizzle of extra virgin olive oil
1/2 tsp sea salt
Freshly ground black pepper
1 8 oz package of brussel sprouts (ends trimmed and discarded)
Equal parts (about 1-2 Tbsp each) of:
Organic (Whole 30 approved) Dijon mustard
Organic (Whole 30 approved) Spicy brown mustard
Extra virgin olive oil
Dried parsley (fresh would have been even better but I didn't have any on hand!)
Preheat oven to 375 degrees. Drain and rinse the chickpeas. Gently dry chickpeas in a tea towel (lay chickpeas on one half of the towel and fold the other half over the tops of the peas to remove moisture. This will help toast them up in the oven.) Place the chickpeas in an even layer on a baking sheet and sprinkle with cumin, chili powder, sea salt pepper and olive oil. Toss to evenly coat. If using Cauliflower, toss in the same mixture. Roast either the cauliflower or the chickpeas for 10 minutes, toss and bake for another 5-10 minutes or until crispy. Remove from pan. Using the slicing mechanism on a food processor, shred up the brussel sprouts. Using the same pan as the chickpeas/cauliflower, evenly spread out the sprouts. Sprinkle with some salt and pepper and toss with a drizzle of olive oil. Roast for 10-15 or until the sliced edges begin to brown a little bit. In a large serving bowl, whisk together the dressing ingredients. Add the roasted chickpeas/cauliflower and brussel sprouts. If needed, season to taste with additional sea salt and freshly ground black pepper.
- Each #SettheTable2018 post features a delicious family table recipe to inspire your meal planning for the week. This year, I am kicking it off with Whole30 friendly recipes that will either be one of my own creations or a handy link to someone else's that has inspired me.
- #CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
- New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!
My Mom recreated our favorite french onion pot roast, potatoes and carrots (Check out this great French Onion Soup Pot Roast Recipe) from my childhood and brought it over for dinner. It was a perfect pairing with this delicious, zingy salad.
The funny part was she thought we were coming over to her house, and I thought I was hosting... So, we both set the table! In the end, they ended up coming over to my house and Chris did the dishes.
We sure make a good family food team!
We are SO LUCKY to live next door to each other!
To the Mullies we go...
My Top 11 #SettheTable2018 Topics:
- A Scientist Explores the Mysteries of the Gut Brain Connection
- Will the Gut-Brain Connection Revolutionize Wellness?
- Come to the table - Join Slow Food USA!
- Stay on top of Jamie Oliver's Food Revolution Campaign.
- Robyn O'Brien: Why Our Food Is Making Us Sick.
- Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet.
- What is Organic Pasture Raised Chicken Good for?
- Shop with EWG "Clean Fifteen + Dirty Dozen" produce guidelines. Why? New research suggests pesticides/herbicides are linked to antibiotic resistance. Protect your gut microbiome + mycobiome.
- Avoid artificial colors and preservatives to keep your "second brain" happy + healthy.
- Why, When and How to Eat Wheat.
- Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).