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Warm roasted chickpea salad
1 can chickpeas
1 red onion, sliced
1 red pepper, seeded and sliced
1 cup (240 milliliters) green zucchini strips
1 cup (240 milliliters) Brussels sprouts, cut in half lengthwise
3 tablespoons (45 milliliters) olive oil
1 teaspoon (5 milliliters) paprika
1 teaspoon (5 milliliters) chili powder
Salt and pepper, to taste
1 cup (240 milliliters) cherry tomatoes
Preheat oven to 375F (190C).
Drain, rinse and dry chickpeas.
Place on a baking tray and roast in oven for 10-12 minutes, or until slightly crispy.
Remove from the oven and let sit at room temperature.
Bring water to a boil in a medium pot, and blanch Brussels sprouts for three to four minutes.
Remove the Brussels sprouts and put in ice water. Once cooled, remove the Brussels sprouts and pat dry.
To make zucchini strips, use a vegetable peeler and peel the zucchini until you reach the seeds and repeat this on all sides.
Heat olive oil in a frying pan over medium-high heat.
Place Brussels sprouts flat side down and cook for one minute.
Add onions, chickpeas, peppers and zucchini strips and cook for two to three minutes.
Add paprika, chili powder, salt, pepper and tomatoes.
Cook for one more minute.
Remove from heat and serve warm.
Serve with sunflower seed crusted sole (see recipe).
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