Makes 4-6 servings

INGREDIENTS:

• 4 cups shredded brussels sprouts
• 2 tbsp olive oil
• 1 tb garlic powder
• Pinch of kosher salt
• 1 can rinsed and drained white beans
• 1 can rinsed and drained chickpeas
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tsp dried oregano
• 1 red onion, small dice
• 1 bell pepper (yellow or orange), small dice
• ½ cup of Kalamata olives, chopped
• 1 pint yellow cherry tomatoes, halved
• 1 bunch of dill, chopped
• ½ bunch of parsley, chopped
• ¼ cup olive oil
• Juice of 2 lemons
• 2 tsp oregano
• 2 tbsp red wine vinegar
• 1 block of feta cheese

DIRECTIONS:

1. Slice brussels thinly. Lay them on a baking sheet and drizzle with 2 tbsp olive oil. Season with garlic powder and salt and massage the seasoning and oil into the shredded brussel sprouts. Spread them out evenly.
2. Spread the white beans and chickpeas out on another baking sheet and cover in 2 tbsp olive oil, season with the paprika, oregano, and cumin. Rub the seasoning and oil into the beans.
3. Roast the brussel sprouts and beans in the oven at 400° for 15-20 minutes until crispy at the edges.
4. Add red onion, bell pepper, olives, tomatoes and dill and parsley, to a big salad bowl with the chickpeas and Brussels.
5. Add the olive oil, lemon juice, oregano, and red wine vinegar. Toss salad until everything is coated.
6. Crumble your feta cheese and toss gently.