The Brussels I Don't Like To Share!

1. Preheat oven to 450°F (232°C). Place a sheet pan in the oven while it preheats.
2. Make the chickpeas. Add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes, then remove from the oven and add 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder. Toss to coat and roast another 8-10 minutes.
3. Add the halved brussels sprouts, 2 tbsp of the olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika & the maple syrup to a bowl. Toss to coat. Remove the sheet pan from the oven & add the remaining 1 tbsp olive oil to the pan, then the brussels sprouts face down. Place in the oven for 22-26 minutes, flipping 3/4 way through.
4. While the brussels roast, make the cashew whip. Add all ingredients to a high speed blender and blend until smooth.
5. Assemble the dish. Spread the cashew whip onto a plate, top with the brussels, the grapes and the chickpeas.
7. Top with chopped parsley and pepper, if using.