I’m not sure if this was actually good or if tasted good only because I was absolutely ravenous, beyond starving, home late after working all day and forcing myself through a really hard Vinyasa class. But this is what I had for dinner. Because the separate components were already cooked and ready to go. And I liked it! Let me know what you think if you give it a go. Even if you don’t, I highly recommend brussels sprouts prepared this way. They’re soooooooo good. The chickpeas aren’t bad on their own either…
brussels sprouts, 8-10 per serving
salt and pepper to taste
Wash and trim the sprouts. Slice vertically into 1/8-1/4″ slices. Heat the olive oil in a skillet over medium-high heat. Saute the sprouts in a single layer until lightly browned, salting midway through. Expect to cook anywhere from 5 to 10 minutes, depending on your stove and pan.
2 c. cooked chickpeas, ideally still warm
1/4 small red onion, diced
1/4 c. red wine vinegar
1/4 c. olive oil
1 T honey
salt to taste
Whisk the honey into the vinegar and oil to form an emulsion. Pour over the chickpeas, add diced onion, and stir gently to combine. Salt to taste. This will taste best if you allow the flavors to marry for at least an hour, ideally overnight.
For the final dish, just combine the two elements. Tonight I ate it cold, like a salad. But I think it would be ideal at room temperature.