Roasted Brussels Sprout Salad with Crispy Chickpea Topping

Ingredients

• 1 (15 oz) can Bush's Best Reduced Sodium Chick Peas
• ½ cup olive oil, divided
• 3 teaspoons everything Italian seasoning, divided
• 2 lb fresh Brussels sprouts
• ¼ cup creamy Caesar dressing
• ⅓ cup grated Parmesan cheese

Steps

1. Preheat oven to 400°F. Drain and rinse chickpeas; dry thoroughly. Place chickpeas in food processor bowl; pulse into coarse crumbs, then spread evenly on baking sheet. Drizzle with ¼ cup oil, sprinkle with 1 teaspoon everything seasoning, and stir to coat.
2. Trim and halve sprouts, then slice thinly, discarding tough root ends. Spread in even layer on second baking sheet, drizzle with remaining ¼ cup oil, and sprinkle with remaining 2 teaspoons everything seasoning. Place sheet with chickpeas on top oven rack and place sheet with sprouts on center oven rack. Bake 20–30 minutes, stirring both halfway through cook time, until chickpeas are dry and crisp and sprouts are lightly browned.
3. Combine sprouts with Caesar dressing, then place on serving platter; top with chickpeas and cheese. Serve warm.