Crisp Brussels & Garbanzo Salad with Carmalized Lemon Dressing

Posted by Alayne Gardner-Carimi on

Our lightly filtered, organic Don Carlos Extra Virgin Olive Oil imparts bright peppery finish to roasted Brussels sprouts and garbanzos, while the caramelized lemon dressing adds snap and the toasted quinoa gives a satisfying crunch to this sumptuous super bowl.

Ingredients (2 large servings)
1½ lbs shaved Brussels sprouts
3-4 Tbsp vomFASS Don Carlos Extra Virgin Olive oil, divided
15 oz can garbanzo beans, drained and rinsed
1 cup cooked quinoa
2 Tbsp pine nuts
sea salt

freshly ground pepper, to taste

4 Tbsp vomFASS Lemon Extra Virgin Olive Oil
1 unwaxed lemon, sliced
1 Tbsp maple syrup
1 garlic clove minced
1 tsp wholegrain mustard

Preheat the oven to 425°F.
Combine the sliced Brussels sprouts, about 1 tablespoon of vomFASS Don Carlos Extra Virgin Olive Oil and a nice pinch of salt in a mixing bowl.
Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the sprouts are beginning to turn golden and crispy.
Meanwhile, roughly dry the garbanzos with a tea towel.
Combine with about 1 Tbsp of vomFASS Don Carlos Extra Virgin Olive Oil, a good pinch of salt and 
½ tsp freshly ground black pepper in a mixing bowl.
Stir well and pour out onto another baking tray.
Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.
To make the dressing, heat a large frying pan over a medium heat and add 1-2 Tbsp of vomFASS Don Carlos Extra Virgin Olive Oil.
Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in color and beginning to caramelize.
Transfer lemon slices to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, mustard, vomFASS Lemon Extra Virgin Extra Virgin Olive Oil, 1 Tbsp water, and a good pinch of salt and black pepper in a small bowl.
Whisk together, then taste and adjust the seasoning, if needed.
Finally, combine the cooked quinoa and pine nuts with a dash of vomFASS Don Carlos Extra Virgin in a frying pan over a low-medium heat.
Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).
Toss the roasted sprouts and half of the crispy garbanzos with the dressing.
Serve into bowls and finsh with remaining garbanzos and the toasted quinoa mixture. 

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