Brussels Sprout and Chickpea Salad with Charred Lemon Vinaigrette

1. Preheat the oven to 425°F.

2. Cut the Brussels sprouts in half and trim, chop the dates, cut apples into matchsticks, mince the garlic, mince the onion, and rinse and drain the chickpeas. Set all aside separately.

3. Add the Brussels sprouts to a sheet pan with 2 tbsp olive oil and 1/2 tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway.

4. Place chickpeas on a separate sheet pan and dry roast for 10 minutes. Remove, then add 1 tbsp olive oil, 1/2 tsp salt, paprika, and garlic powder. Toss and place back in the oven for 10 minutes.

5. While roasting, heat 1/2 tbsp olive oil in a sauté pan over medium-high. Add lemons and sear for about 2 minutes per side. Remove and finely chop.

6. In a jar, combine the chopped lemons with remaining olive oil, balsamic vinegar, water, honey, minced garlic, mustard, remaining 1/2 tsp salt, oregano, and black pepper to taste. Mix well.

7. Assemble the salad by adding arugula, roasted Brussels sprouts, chopped apples, chopped dates, chickpeas, minced red onion, chopped walnuts, and crumbled feta. Add dressing to taste and toss to combine.