Roasted Brussels Sprouts and Timeless Black Kabuli Chickpeas™ Toss

Ingredients

• Course Salad , Side Dish
• Cuisine Vegan , Vegetarian
• Ingredients for Vegetable Toss
• 1 1/2 Pounds Brussels sprouts, quartered
• 1 Cup Red onion, diced
• 1 Large Yam, cut in 1/2"x1/2" cubes
• 1 Cup Timeless Black Kabuli® Chickpeas (You may substitute regular blonde chickpeas.)
• 1/8 Cup Olive Oil
• 1 Tablespoon Dijon mustard
• 2 Teaspoons Fresh dill
• 2 Teaspoons Salt
• Ingredients for the Dressing
• 1 Tablespoon Olive Oil
• 2 Teaspoons Rice vinegar
• 1 Teaspoon Madras Curry Powder
• 1 Teaspoon Dill weed, fresh, chopped
• 1 Teaspoon Bitter orange marmalade
• 1/4 Cup Fresh parsley, chopped Garnish
• Salt and pepper, to taste
• Preheat oven to 400F.
• Line a sheet pan with parchment paper.
• In a small saucepan, add yam cubes to water to cover, bring to a boil and simmer for about 8 minutes, until just tender.
• Drain the yams and set aside.
• In a large bowl, combine the Brussels sprouts and the onions.
• In a smaller bowl, blend the olive oil, mustard, dill, and salt. Whisk to blend completely.
• Combine vegetables and mustard mixture, spread on parchment paper.
• Roast until golden, about 15 minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine cooked yams, chickpeas, and Brussels sprouts.
• Whisk dressing again to be sure it is well mixed, and incorporate all the vegetables. Toss and top with chopped parsley.