ROASTED BRUSSELS SALAD WITH CHARRED LEMON VINAIGRETTE

1. Preheat the oven to 425°F.
2. Add the brussels sprouts to a sheet pan, then add 2 tbsp olive oil and 1/2 tsp salt. Toss to combine and place in the oven for 20 minutes, tossing halfway.
3. Add the chickpeas to a separate sheet pan, then place them in the oven and dry roast for 10 minutes. Remove them from the oven, then add the remaining olive oil, remaining salt, paprika, and garlic powder to the chickpeas. Toss them and place them back in the oven for 10 minutes.
4. While everything roasts, make the dressing. Heat some olive oil in a sauté pan over medium-high heat. Add the lemons and sear for about 2 minutes per side. Remove them and place them on a cutting board and finely chop.
5. Add the chopped lemons to a jar, then add 6 tbsp olive oil, balsamic vinegar, water, honey, minced garlic, Dijon mustard, 1/2 tsp salt, dried oregano, and pepper. Mix to combine.
6. Assemble the salad. Add the arugula and the roasted brussels sprouts to a large bowl. Add the apples, dates, roasted chickpeas, red onion, and walnuts. Add dressing to taste and toss to combine.