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Ingredients
  • 15 ounces chickpeas canned, drained and rinsed
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt & black pepper to taste
  • 1 tablespoon olive oil for chickpeas (optional: plus 1 tablespoon for Brussels sprouts)
  • ¾ pounds Brussels sprouts ends trimmed
  • subheading: Dressing:
  • ¼ cup tahini
  • 1 teaspoon finely chopped capers
  • 2 teaspoons caper brine from the jar
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice plus more to taste
  • ¼ teaspoon lemon zest
  • 1 clove garlic
  • Salt & black pepper to taste
  • subheading: Other:
  • ¼ cup sunflower seeds
  • ½ cup dried cranberries
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