For the dressing:
1/4 cup tahini
3 Tbsp water
3 Tbsp olive oil
1 clove garlic, minced
3 Tbsp lemon juice
1 Tbsp maple syrup
½ tsp kosher salt
For the salad:
1 lb Brussels sprouts, halved lengthwise
Salt and Pepper to taste
1 Tbsp olive oil
1 tsp Spicewalla Ras el Hanout
2 cups chopped kale, massaged to soften
1 cup crispy chickpeas
¼ cup toasted pumpkin seeds
¼ cup pomegranate arils or dried cranberries
- Make the dressing: Whisk all ingredients together in a small bowl and place in a well sealed container. Place in the fridge until ready to use.
- Place the Brussels in a mixing bowl, add salt, pepper, olive oil and Ras el Hanout. Toss to coat the Brussels evenly.
- Cook in the air fryer at 400°F for 15-20 minutes, tossing halfway through, until golden brown and crispy.
- Place a bed of kale in the bottom of a serving platter, top with the Brussels and garnish with crispy chickpeas, pumpkin seeds, and pomegranate arils. Drizzle the dressing on top.