3tablespoonsgrapeseed oilor as needed to coat the pan
5cupsshaved Brussels sprouts(12-ounce bag)
Salt and pepper
½cupdry cherries or cranberries
¼cupsunflower seeds,toasted if desired (see note)
Prepare the chickpeas:
Preheat oven to 400 degrees Fahrenheit. Dry chickpeas with a clean towel and transfer to a bowl. (I like to keep the outer skins, but you can also pick these out if preferred.) Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast 20 minutes, or until golden.
Prepare the lemon tahini:
In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 tablespoon at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.
Prepare the Brussels sprouts:
Heat grapeseed oil in a large skillet over medium heat. Once the oil shimmers, stir in Brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. Add more oil as needed to prevent sticking during cooking. Transfer cooked Brussels sprouts to a large bowl and stir in dry cherries and sunflower seeds (reserve some for serving if desired). Pour half of the lemon tahini into the bowl and gently toss until the mixture is evenly coated.
Transfer Brussels sprouts mixture to a serving dish. Spoon roasted chickpeas on top and drizzle with remaining lemon tahini. Garnish with additional sunflower seeds if desired.
Store in an airtight container and refrigerate up to 3 days.
To toast sunflower seeds: Preheat oven to 350 degrees Fahrenheit. Spread sunflower seeds in a single layer on a baking sheet and transfer to the center rack of the oven. Bake 5 minutes, or until golden.For a vegan variation, use maple syrup instead of honey.