Crispy Brussels and Chickpea Salad with Creamy Cashew Whip

1. Preheat oven to 450°F. Place a sheet pan in the oven while it preheats.

2. To prepare the chickpeas, add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes. Remove from the oven, add 1/2 tablespoon of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon garlic powder, and 0.5 teaspoon paprika. Toss to coat and roast for another 8-10 minutes.

3. In a bowl, combine 1.5 pounds of halved Brussels sprouts, 2 tablespoons of olive oil, 0.75 teaspoon salt, 0.75 teaspoon garlic powder, 0.5 teaspoon paprika, and 1 tablespoon of maple syrup. Toss to coat.

4. Remove the preheated sheet pan from the oven, add 2 tbsp olive oil to the pan, then add the Brussels sprouts face down. Roast in the oven for 30 minutes, flipping halfway through.

5. For the cashew whip, add 1 cup raw cashews, 5 tablespoons boiling water, 2 tablespoons olive oil, 1 teaspoon maple syrup, 0.5 teaspoon lemon juice, 0.25 teaspoon salt, 0.25 teaspoon garlic powder, 0.5 teaspoon cumin, and 0.25 teaspoon pepper to a high-speed blender. Blend until smooth. If the mixture is too thick, add another 1-2 tablespoons of water and blend again. 

6. To assemble the dish, spread the cashew whip onto a plate, top with the roasted Brussels sprouts, halved grapes, and chickpeas.

7. Top with chopped parsley and a pinch of pepper if desired.