CRISPY BRUSSELS & CHICKPEA SALAD WITH CREAMY CASHEW WHIP

1. Preheat oven to 450°F (232°C). Place a sheet pan in the oven while it preheats.
2. Make the chickpeas. Add the rinsed and drained chickpeas to a separate sheet pan and dry roast them for 8 minutes. Remove from the oven, add 1 tbsp olive oil and the chickpea spices (1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika). Toss to coat and roast for another 8-10 minutes.
3. Prepare the brussels sprouts. In a bowl, add the halved brussels sprouts, half of the specified olive oil (2.5 tbsp), 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tbsp maple syrup. Toss to coat. Remove the hot sheet pan from the oven, add the remaining olive oil (2.5 tbsp) to the pan, then add the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway.
4. While the brussels sprouts roast, make the cashew whip. Add all cashew whip ingredients (1 cup raw cashews, 5 tbsp boiling water, 2-4 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp pepper) to a high-speed blender and blend until smooth.
5. Assemble the dish. Spread the cashew whip onto a plate, then top with the roasted brussels sprouts, the halved grapes, and the crispy chickpeas.
6. Top with chopped parsley and additional pepper, if desired.