Warm autumn salad with Brussels sprouts and chickpeas

Ingredients for 2 servings:

• 1 can chickpeas, approx. 265 g drained weight
• 250 g Brussels sprouts
• some salt and pepper
• some cayenne pepper
• 1 tbsp oil
• 80 g bulgur
• ½ pomegranate
• 60 g walnut kernels
• 2 handfuls of baby spinach, alternatively 5 cubes of frozen spinach
• 1 handful of arugula
• 40 ml olive oil
• 1 tbsp balsamic vinegar
• 2 tsp mustard
• 1 tsp maple syrup or honey
• ½ lime(s), juice
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C fan/convection oven. Drain and rinse the chickpeas. Clean and halve the Brussels sprouts. Place both in a baking dish. Sprinkle the vegetables with oil, salt, pepper, and cayenne pepper and mix well. Then bake in the preheated oven on the middle rack for about 20-25 minutes until crispy. Meanwhile, cook the bulgur wheat according to the package instructions, set aside, and let cool slightly. Chop the walnuts and deseed the pomegranate wheat. Wash the spinach and arugula and pat dry or dry in a salad spinner. For the dressing, combine the olive oil, balsamic vinegar, mustard, maple syrup, and lime juice, and season with salt and pepper. In a large bowl, combine the spinach, bulgur wheat, and roasted vegetables, then fold in the pomegranate seeds and walnuts. Add the dressing at the end.